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Carrot cake cupcake with cream cheese frosting and a glass of milk
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Carrot Cake Cupcakes

These carrot cake cupcakes with cream cheese frosting are incredibly moist with the perfect carrot cake flavor thanks to warm spices, vanilla and grated carrots. The cream cheese frosting is thick, creamy and tangy. They're perfect for Easter or spring, and so adorable with carrot toppers.
Prep Time45 minutes
Cook Time20 minutes
Cooling45 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Keyword: Carrot Cake Cupcakes, Carrot Cupcakes
Servings: 12 cupcakes
Author: Fiona Dowling

Equipment

  • 12-cavity muffin pan

Ingredients

Carrot Cake Cupcakes

  • 1 1/3 cup all-purpose flour (167 grams)
  • 1 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup vegetable oil (80 ml) or canola oil
  • 1/2 cup brown sugar (105 grams) packed
  • 1/2 cup granulated sugar (100 grams)
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 1/4 cup sour cream (60 ml)
  • 1/4 cup milk (60 ml) 2% or whole is best, 1% is OK
  • 1 1/4 cup finely grated carrot
  • 1/2 cup chopped walnuts optional
  • 2 tablespoons coconut optional

Cream Cheese Frosting

  • 3/4 cup unsalted butter (170 grams) slightly softened
  • 8 ounces full-fat cream cheese (226 grams) brick style
  • 3-4 cups powdered sugar (330-440 grams) sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon heavy cream if needed
  • chopped walnuts optional, for decorating
  • carrot decorations optional, for decorating

Instructions

Carrot Cake Cupcakes

  • Preheat the oven to 350F (180C). Line a 12-cavity muffin pan with muffin papers.
  • In a large bowl, whisk together the cinnamon, ginger, nutmeg, baking soda and salt.
  • In a separate bowl, whisk together the oil, brown sugar, granulated sugar, eggs, vanilla, sour cream and milk until you no longer see lumps of sugar and the mixture is an even consistency.
  • Whisk the grated carrot into the wet ingredients.
  • Make a well in the middle of the dry ingredients and pour the wet ingredients into the well. Gently stir together until you no longer see lumps or streaks of flour.
  • Stir in the optional chopped walnuts and coconut - if using.
  • Spoon the batter into the prepared cupcake pan, filling each about 2/3 to 3/4 full.
  • Bake in the middle of the preheated oven for about 18-21 minutes, or until an inserted toothpick comes out clean or with a few moist cupcake crumbs.
  • Cool the cupcakes in the pan for at least 10 minutes, then carefully transfer to a cooling rack to continue cooling.

Cream Cheese Frosting

  • In a large bowl, beat the butter until smooth.
  • Add in the cream cheese (chopped into cubes) and beat together until just combined.
  • Add in 2 cups powdered sugar along with the vanilla and salt. Mix together, starting with the mixer on a low speed and gradually increasing until combined. Stop mixing as soon as the sugar is incorporated.
  • Mix in the rest of the powdered sugar about 1/2 cup at a time, until the desired sweetness is reached. If needed, beat in 1 tablespoon of heavy cream (or whipping cream).
  • Ensure the cupcakes are fully cooled before frosting. Frost with a flat edge knife or with a piping bag and tip. I used a piping bag and 1M tip. Optionally, sprinkle with chopped nuts and/or a carrot decorating.

Notes

  1. Room Temperature Ingredients: The eggs, sour cream and milk should all be room temperature before getting started.
  2. Carrots: Measure carrots after finely grating. You will need about 3 carrots. Do not use pre-shredded carrots that can be purchased in a bag from the grocery store. I find that shredding carrots in a food processor produces carrots pieces that are too large and don't dissolve. I use the fine side of a cheese grater. 
  3. Frosting: This recipe makes enough for each cupcake to have a generous amount of frosting. If you prefer less frosting, feel free to half the frosting recipe. 
  4. Make Ahead Tips: Cupcakes can be made the day before you plan to serve. Cool  fully, then store overnight in an airtight container at room temperature. Make the frosting the day you plan to serve and frost the cupcakes.
  5. Storage: Store frosted cupcakes in an airtight container at room temperature for up to 8 hours, or in the fridge for up to 4 days. Cupcakes are always best when fresh. 
  6. Nutrition: Details provided are an estimate only and based on 1 cupcake, assuming the recipe yields 12 uniform cupcakes and all the frosting is used. 

Nutrition

Calories: 482kcal | Carbohydrates: 61g | Protein: 4g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 82mg | Sodium: 277mg | Potassium: 127mg | Fiber: 1g | Sugar: 49g | Vitamin A: 2898IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg