These carrot cake cupcakes bring all the warm, spiced flavor of traditional carrot cake into perfectly portioned individual servings. They’re soft, moist, and topped with a rich cream cheese frosting for the perfect finishing touch.
Made with shredded carrots, cozy spices, and a fluffy cake base, these cupcakes are a delicious twist on a classic dessert. They’re great for parties, birthdays, or anytime you want a smaller version of your favorite cake.
If you love classic desserts in cupcake form, you might also enjoy our apple pie cupcakes.
Cupcake Ingredients
- Brown sugar
- Eggs
- Sour cream
- Vanilla extract
- Neutral oil (vegetable or canola)
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Ground ginger
- Nutmeg
- All-purpose flour
- Carrots – peeled and finely grated
Frosting Ingredients
- Cream cheese – softened
- Unsalted butter – softened
- Vanilla extract
- Salt
- Powdered sugar
See recipe card for quantities.
Substitutions & Variations
- Nuts – Stir chopped pecans or walnuts into the batter or sprinkle them on top of the frosting for crunch.
- Pineapple – Add ½ cup of crushed pineapple to the batter for extra moisture and flavor.
- Cream cheese filling – Fill the center of each cupcake with sweetened cream cheese for a surprise bite.
- Decorate – Use colored frosting to pipe little carrots on top for a festive look.
Want a different cupcake flavor? Try one of these other fall cupcakes.
Instructions
Bake up these carrot cake cupcakes quickly with these step by step instructions.
Step one: Preheat oven to 350°F. Line a muffin tin with cupcake liners and set aside.
Step two: In a large bowl, combine brown sugar, eggs, sour cream, vanilla, and oil. Mix on medium until smooth.
Step three: Add flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Mix on low speed until fully incorporated, scraping the sides as needed.
Step four: Fold in the grated carrots until evenly distributed.
Step five: Scoop the batter into the cupcake liners, filling each about ⅔ full.
Step six: Bake for 20–22 minutes, or until the centers are set and a toothpick comes out clean. Let cool completely.
Step seven: To make the frosting, beat together the butter, cream cheese, vanilla, and salt until smooth.
Step eight: Slowly add powdered sugar while mixing on low. Increase to medium speed and beat until light and fluffy, about 2–3 minutes.
Step nine: Transfer frosting to a piping bag fitted with a star tip. Pipe a swirl onto each cooled cupcake and top with chopped walnuts, if desired.
Hint: Don’t overbake—the edges should just start to turn golden, and the center should spring back lightly when touched.
Recipe Tips for Success
- Frosting texture – Should be thick enough to hold shape, but smooth. Add powdered sugar to thicken, or a small splash of milk to thin.
- Mix gently – Avoid overmixing the batter to keep cupcakes soft and fluffy.
- Piping tip – Start with a dollop in the center, then swirl the frosting from the outside inward for the perfect look.
Storage
- Store in the fridge for 3–5 days in an airtight container.
- To freeze, flash freeze the cupcakes until the frosting is firm, then wrap tightly and store in a freezer-safe container for up to 3 months.
Carrot Cake Cupcakes
Equipment
- Mixing bowl
- Hand or Stand Mixer
- Muffin/cupcake tin
- Cupcake Liners
- Spoon or Spatula
- Measuring cups and spoons
Ingredients
for carrot cake cupcakes
- 1 cup Brown sugar
- 2 Eggs
- ⅓ cup Sour cream
- 1 teaspoon Vanilla
- ½ cup Oil
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- ¾ teaspoon Ginger
- ¼ teaspoon Nutmeg
- 1 ½ cup Flour
- 1 ½ cup Carrots 3 medium; peeled + grated
for buttercream
- 8 oz Cream cheese softened
- ½ cup Butter softened
- 1 teaspoon Vanilla
- 1 teaspoon Salt
- 4 cup Powdered sugar
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners and set aside.
- In a large bowl, combine brown sugar, eggs, sour cream, vanilla, and oil. Mix on medium until smooth.
- Add flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Mix on low speed until fully incorporated, scraping the sides as needed.
- Fold in the grated carrots until evenly distributed.
- Scoop the batter into the cupcake liners, filling each about ⅔ full.
- Bake for 20–22 minutes, or until the centers are set and a toothpick comes out clean. Let cool completely.
- To make the frosting, beat together the butter, cream cheese, vanilla, and salt until smooth.
- Slowly add powdered sugar while mixing on low. Increase to medium speed and beat until light and fluffy, about 2–3 minutes.
- Transfer frosting to a piping bag fitted with a star tip. Pipe a swirl onto each cooled cupcake and top with chopped walnuts, if desired.
Notes
- Store in the fridge for 3–5 days in an airtight container.
To freeze, flash freeze the cupcakes until the frosting is firm, then wrap tightly and store in a freezer-safe container for up to 3 months. - Frosting texture – Should be thick enough to hold shape, but smooth. Add powdered sugar to thicken, or a small splash of milk to thin.
- Mix gently – Avoid overmixing the batter to keep cupcakes soft and fluffy.
- Piping tip – Start with a dollop in the center, then swirl the frosting from the outside inward for the perfect look.
- Don’t overbake—the edges should just start to turn golden, and the center should spring back lightly when touched.
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