Carrot Cake Cupcakes – Moist & Perfectly Spiced

Carrot Cake Cupcakes are soft, moist, and packed with warm spices, shredded carrots, and rich flavor. Topped with smooth cream cheese frosting, these cupcakes deliver everything you love about classic carrot cake in perfectly portioned form. This easy Carrot Cake Cupcakes recipe is ideal for holidays, parties, or anytime you want a bakery-style dessert at home.

Why You’ll Love This Recipe

• Moist and tender crumb every time
• Warm cinnamon and spice flavor
• Easy to make with simple ingredients
• Perfect individual portions
• Ideal for holidays, birthdays, and gatherings

Ingredients

Cupcakes

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups finely grated carrots
• 1/2 cup chopped walnuts or pecans (optional)

Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl.
3. In another bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
4. Gradually mix dry ingredients into wet ingredients.
5. Fold in grated carrots and optional nuts.
6. Divide batter evenly among cupcake liners.
7. Bake 18–22 minutes until a toothpick comes out clean.
8. Cool completely before frosting.
9. Beat cream cheese and butter until smooth.
10. Add powdered sugar and vanilla; beat until fluffy.
11. Frost cooled cupcakes and garnish if desired.

Tips & Variations

• Grate carrots finely for the softest texture
• Add raisins or crushed pineapple for extra moisture
• Pipe frosting for a bakery-style look
• Chill cupcakes before frosting for cleaner swirls
• Sprinkle tops with chopped nuts or cinnamon

Storage & Freezer Instructions

• Store frosted cupcakes in the refrigerator for up to 4 days
• Bring to room temperature before serving
• Freeze unfrosted cupcakes for up to 2 months
• Thaw overnight and frost before serving

Serving & Pairing Ideas

• Serve with tea or coffee
• Perfect for spring gatherings
• Add to dessert trays and bake sales
• Pair with vanilla ice cream
• Top with carrot decorations for holidays

Frequently Asked Questions

Can I make these cupcakes ahead of time?

Yes. Bake the cupcakes a day ahead and frost before serving.

Can I skip the nuts?

Absolutely. The cupcakes stay moist and flavorful without them.

Why are my cupcakes dense?

Overmixing the batter can cause dense cupcakes. Mix just until combined.

Can I use pre-shredded carrots?

Freshly grated carrots work best for moisture and texture.

Ready to Make It?

These Carrot Cake Cupcakes are soft, flavorful, and topped with irresistible cream cheese frosting. Easy to bake and always a crowd-pleaser, they’re perfect for any occasion.

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