These Carrot Cake Cupcakes are soft, fluffy and moist. Made from scratch with shredded carrot and spices and topped with tangy cream cheese frosting. You won’t be able to stop at just one!
The Best Carrot Cake Cupcake Recipe
My Carrot Cake Recipe is an all time favorite of mine and one my most popular recipes so I though it was time to share my Carrot Cake Cupcakes with Cream Cheese Frosting. They’re simple and easy to make yourself, turn out perfect every single time and are just pain delicious!
I like my cupcakes pain but there is options to add raisins, crushed pineapple or nuts to the batter if you prefer a little more texture. They’re best topped with tangy cream cheese frosting but if you don’t have any cream cheese on hand a lemon frosting will also pair really nicely.
Carrot Cake Cupcakes Recipe Video Tutorial
Watch the video below for a full tutorial for how to make these Carrot Cake Cupcakes
Tips for making Carrot Cake Cupcakes
- Always use freshly shredded carrots. The carrots provide so much of the moisture to these cupcakes and pre shredded carrots tend to be pretty dry and almost rubbery which will lead to a dry cupcake.
- If you have a food processor with a grating or shredding tool it makes quick work of the carrots!
- This recipe works best for cupcakes but if you do want to make a Carrot Cake you can follow my Carrot Cake Recipe here.
Carrot Cake Cupcakes Variations
Vegan Carrot Cake Cupcakes Recipe
These Carrot Cake Cupcakes don’t contain any dairy in the cupcake batter as they use oil instead of butter. Simply replace the eggs with a chia seed egg or a flaxseed egg and substitute a lemon frosting for the cream cheese frosting.
Gluten Free Carrot Cake Cupcakes Recipe
To make these Carrot Cake Cupcakes gluten free simply change the standard all purpose flour to a gluten free flour.
Carrot Cake Cupcakes with Pineapple Recipe
Crushed pineapple can be added to cupcake batter along with raisins and nuts. Add 1 cup of crushed pineapple to the wet ingredients.
Carrot Cake Cupcake Ingredients
3 Eggs – Make sure your eggs are at room temperature for this recipe. If you keep them in the fridge just remove them about an hour before you start baking.
2/3 Cup / 150ml Oil – A neutral oil like Canola, Vegetable, Grapeseed or Sunflower works best for this recipe. Try to stay away from Olive Oil as it has a strong flavor which will transfer to the finished cupcakes.
1 1/2 Cups / 300g White Granulated Sugar
1 1/2 Cups / 190g Flour – Use an all purpose or standard flour, not self raising flour.
1 teaspoon Baking Soda – Baking soda is used as it will react with the acids from the carrot. Do not confuse this with baking powder which contains an acid.
1 teaspoon Ground Cinnamon
1/2 teaspoon Salt – A small amount of salt helps to round out the flavors.
2 Cups / 200g Shredded Carrot – Freshly shred or grate your own carrots for this recipe. Pre shredded carrots lack the moisture needed for the cupcakes.
Cream Cheese Frosting Ingredients
7 oz / 200g Cream Cheese – The cream cheese needs to be at room temperature. It’s harder to whip up if its cold and has a tendency to seperate when the other ingredients are added.
1 Stick / 113g Butter – Same as the cream cheese, make sure it’s room temperature.
3 Cups / 375g Powdered Sugar – Powdered Sugar, Confectioners Sugar and Icing Sugar are all the same ingredient just different names in different parts of the world.
How to Make Carrot Cake Cupcakes with Cream Cheese Frosting
In a medium sized mixing bowl combine the eggs, oil and sugar with a whisk. Set the bowl to the side while we work on the dry ingredients.
In a larger mixing bowl combine the flour, baking soda, ground cinnamon and salt together.
Shred the carrot using a box grater or a shredding tool on a food processor. Add the carrot and the wet ingredients to the bowl with the dry ingredients.
Using a wooden spoon fold the cupcake batter together just until you no longer see any dry flour.
Using a Cookie Scoop divide the carrot cake cupcake batter between a muffin pan lined with cupcake liners.
Bake in a 180C / 350F oven for about 25 minutes or until the cupcakes spring back when lightly pressed in the center. Leave to cool for 5 minutes in the pan before transferring to a wire rack.
While the cupcakes are cooling make the cream cheese frosting. In the bowl of your stand mixer or a large bowl if you are using a hand mixer add in the cream cheese. Beat on medium speed for a few minutes until light and fluffy. Add in the butter and continue beating for a further 2 minutes.
Add the powdered sugar and beat for about 5 minutes until the cream cheese frosting is light and fluffy. Use a piping bag to pipe the cupcakes and top with a few chopped walnuts for some texture.
Common Questions about these Carrot Cake Cupcakes
Can I make this carrot cake recipe into a carrot cake?
This Carrot Cake Cupcake recipe is slightly different to my Carrot Cake Recipe. The texture of the batter is a little thicker but the flavour is just the same. If you would like to make a Carrot Cake I would recommend following my Carrot Cake recipe instead.
How long do these Carrot Cake Cupcakes stay fresh?
They will keep at room temperature in an airtight container for about 3 days.
Can I make these cupcakes into Vegan Carrot Cake Cupcakes?
Yes you can! The Carrot Cake Cupcake batter doesn’t contain any dairy as it uses oil instead of eggs. Simply replace the eggs with a chia seed egg or a flaxseed egg to make these vegan. Unfortunately the Cream Cheese Frosting isn’t able to be made vegan but you can top these with a lemon frosting instead.
Equipment to make these Carrot Cake Cupcakes
Digital Scales – Digital scales are the easiest and most accurate way to measure ingredients. I’ve given the recipe amounts in metric and imperial so if you do want to use measuring cups instead you can.
Cupcake Pan – Here is the cupcake pan I use, I’ve had it for years and it works perfectly!
More Cupcake Recipes
- 3 Eggs
- 2/3 Cup / 150ml Vegetable Oil
- 1 1/2 Cups / 300g White Granulated Sugar
- 1 1/2 Cups / 190g Flour
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 2 Cups / 200g Shredded Carrot
- 1 Quantity Cream Cheese Frosting
- 1/4 Cup / 30g Chopped Walnuts
- In a medium sized mixing bowl combine the eggs, oil and sugar.
- In a larger mixing bowl combine the flour, baking soda, cinnamon and salt.
- Add the shredded carrots and the wet ingredients into the bowl with the dry ingredients. Using a wooden spoon fold the cupcake batter together until just combined.
- Line a cupcake pan with cupcake liners and using a cookie scoop or spoon fill the cupcake liners 2/3 full.
- Bake the cupcakes in a 180C / 350F oven for about 25 minutes or until the cupcakes lightly spring back when pressed in the middle. Cool the cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.
- When the cupcakes have cooled, pipe on the cream cheese frosting and top with the chopped walnuts.
Chopped walnuts can be added to the cupcake batter. Add 1/3 Cup to the dry ingredients.
The cupcakes will keep fresh at room temperature in an airtight container for about 3 days.
Lemon Frosting can be used instead of cream cheese frosting.
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Nutrition Information:Yield: 12 Cupcakes Serving Size: 1
Amount Per Serving: Calories: 303Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 47mgSodium: 234mgCarbohydrates: 40gFiber: 1gSugar: 27gProtein: 4g