Carrot Cake Cupcakes (with Cream Cheese Frosting)

These Carrot Cake Cupcakes are soft, moist, and packed with flavor. I top them with a rich cream cheese frosting and a drizzle of caramel, making them a sweet and slightly indulgent treat. Whether it’s Easter, a birthday, or just a day when I’m craving something spiced and comforting, these cupcakes are always a crowd-pleaser.

Why You’ll Love This Recipe

I love how these cupcakes bring all the cozy, warm flavors of classic carrot cake into an easy-to-serve, individually portioned dessert. They’re perfectly spiced with cinnamon and nutmeg, loaded with fresh carrots for moisture, and topped with a tangy, creamy frosting. The added crunch of walnuts and caramel drizzle makes every bite even more irresistible. They come together in under 30 minutes and always look bakery-worthy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Carrot Cake Cupcakes:

• Oil
• White sugar
• Brown sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Baking soda
• Baking powder
• Ground cinnamon
• Ground nutmeg (optional)
• Fresh carrots, shredded

For the Cream Cheese Frosting:

• Cream cheese (softened)
• Butter (softened)
• Powdered sugar
• Vanilla extract

Optional toppings:

• Chopped walnuts
• Caramel drizzle

Directions

1. I start by beating the oil, white and brown sugars, and vanilla until combined. Then I add the eggs one at a time.
2. In a separate bowl, I whisk together the flour, baking soda, baking powder, cinnamon, and nutmeg.
3. I slowly add the dry mixture into the wet ingredients until fully incorporated.
4. Then I fold in the shredded carrots and mix until everything is well combined.
5. I fill cupcake liners about two-thirds full and bake at 350°F for 14 to 16 minutes, until they spring back when touched.
6. Once baked, I let them cool completely before frosting.

To make the frosting:

1. I cream together the softened cream cheese and butter for about 1 to 1 ½ minutes.
2. Then I reduce the speed and mix in the powdered sugar and vanilla. Once incorporated, I increase the speed and beat until smooth and fluffy.
3. After frosting the cooled cupcakes, I like to top them with chopped walnuts and a generous caramel drizzle for a finishing touch.

Servings and timing

This recipe makes 24 cupcakes and takes about 28 minutes total:

• Prep time: 12–14 minutes
• Bake time: 14–16 minutes

Variations

• Nut-Free: I skip the walnuts if I’m serving someone with allergies.
• Spiced-Up: Sometimes I add a pinch of cloves or ginger for extra depth.
• No Caramel: They’re still delicious without the drizzle, or I swap it with a little maple syrup.
• Mini Cupcakes: I reduce the bake time and make mini versions for parties or dessert trays.
• Pineapple Twist: A bit of crushed pineapple folded into the batter adds sweetness and moisture.

Storage/Reheating

I store these cupcakes in an airtight container in the fridge for up to 4 days. The frosting stays fresh and the flavor improves overnight. I let them come to room temperature before serving for the best texture. These cupcakes also freeze well—unfrosted or frosted—for up to 2 months. When I’m ready to enjoy them, I thaw in the fridge overnight.

FAQs

Can I make these cupcakes in advance?

Yes, I often bake the cupcakes a day ahead and frost them the next day. They hold up great.

Do I need to peel the carrots before shredding?

Yes, I peel the carrots to ensure the texture is soft and the flavor is clean.

Can I use pre-shredded carrots?

I don’t recommend it—pre-shredded carrots are often too dry and thick. I always shred them fresh for better moisture.

How do I know when the cupcakes are done?

I gently press the tops—if they spring back, they’re done. A toothpick inserted should also come out clean.

What’s the best way to frost these cupcakes?

I use a piping bag for a bakery-style swirl, but a butter knife works fine too. I finish with chopped nuts and caramel for that extra touch.

Conclusion

These Carrot Cake Cupcakes are everything I love in a dessert—moist, flavorful, and topped with silky cream cheese frosting. The spices, the carrots, the sweet finish—all of it comes together in a perfect little package. Whether it’s springtime or just a regular Tuesday, these cupcakes bring joy to any table.

Print