Carrot cake cupcakes are a delightful twist on the classic dessert, offering moist, spiced cake in a convenient, individual serving. Topped with a luscious cream cheese frosting, these cupcakes are perfect for any occasion, from family gatherings to festive celebrations.

Why You’ll Love This Recipe

Moist and Flavorful: The combination of freshly grated carrots and warm spices creates a tender and aromatic cupcake.
Cream Cheese Frosting: A rich and tangy frosting complements the sweetness of the cake perfectly.
Simple Preparation: With straightforward steps, this recipe is accessible even for novice bakers.
Versatile: Ideal for various occasions, these cupcakes can be dressed up for special events or enjoyed as a casual treat.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Cupcakes:

2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoon baking soda
2 teaspoon baking powder
½ teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves (optional)
1 ½ cups dark brown sugar
¾ cup sour cream
½ cup white sugar
½ cup vegetable oil
4 large eggs
2 teaspoon vanilla extract
3 cups freshly grated carrots
1 cup chopped pecans (optional)

Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
2 teaspoon vanilla extract
2 teaspoon lemon juice
2 cups confectioners' sugar (or to taste)

Directions

Preheat the oven to 350°F (175°C). Line 18 muffin cups with paper liners.
Sift dry ingredients together in a large mixing bowl.
Mix brown sugar, sour cream, white sugar, oil, eggs, and vanilla until smooth. Add to dry ingredients and stir until combined.
Stir in grated carrots and fold in pecans. Fill muffin cups ⅔ full.
Bake for 17-20 minutes until a toothpick comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat together cream cheese, butter, vanilla, and lemon juice. Gradually add powdered sugar to desired sweetness. Frost the cooled cupcakes.

Servings and Timing

Servings: 18 cupcakes
Prep Time: 25 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes (cooling)

Variations

Swap pecans for walnuts or omit them.
Add raisins or pineapple for a tropical twist.
For dairy-free options, use non-dairy cream cheese and butter.

Storage/Reheating

Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Once frosted, keep them in the refrigerator due to the cream cheese frosting.
Reheating: To enjoy warm cupcakes, microwave unfrosted cupcakes for about 10 seconds. Avoid microwaving frosted cupcakes, as the frosting may melt.

FAQs

How long do these cupcakes last?

They last up to 3 days when refrigerated in an airtight container.

Can I freeze these cupcakes?

Yes, freeze the cupcakes without frosting for up to 2 months. Frost before serving.

Can I use store-bought frosting?

Yes, store-bought cream cheese frosting works, but homemade offers a fresher flavor.

Can I use whole wheat flour?

You can substitute some of the all-purpose flour for whole wheat, but the texture may change.

How do I prevent the cupcakes from sticking to the liners?

Ensure the cupcakes are fully cooled before removing them from the liners.

Can I make mini cupcakes?

Yes, reduce the baking time to 10-12 minutes for mini cupcakes.

What if I don't have pecans?

You can omit them or use other nuts like walnuts or almonds.

Is the frosting too sweet?

Adjust the amount of powdered sugar to suit your sweetness preference.

How do I make these cupcakes lighter?

You can substitute part of the oil with applesauce for a lighter version.

Can I use pre-grated carrots?

Freshly grated carrots are preferred for better texture and flavor, but pre-grated can be used in a pinch.

Conclusion

Carrot cake cupcakes with cream cheese frosting are a perfect dessert for any occasion. With their moist texture and balanced spiced flavor, these cupcakes are sure to become a favorite. Enjoy the homemade goodness that adds an extra touch of love to your baking!

Carrot Cake Cupcakes with Cream Cheese Frosting

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Author: Emmily
Total Time: 1 hour 15 minutes
Yield: 18 cupcakes
Diet: Vegetarian

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Description

These carrot cake cupcakes are incredibly moist, tender, and packed with warm spices. Topped with a luscious cream cheese frosting, they’re the perfect balance of sweetness and spice. Ideal for any occasion, these easy-to-make cupcakes will become a favorite in no time!

Instructions

Preheat & Prepare – Preheat oven to 350°F (175°C). Line a muffin tin with 18 cupcake liners.
Mix Dry Ingredients – In a large bowl, sift together flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves.
Mix Wet Ingredients – In another bowl, whisk together brown sugar, sour cream, white sugar, oil, eggs, and vanilla extract until smooth.
Combine & Fold – Gradually add the wet ingredients to the dry ingredients. Stir until combined. Fold in grated carrots and optional pecans.
Fill & Bake – Divide the batter evenly, filling each liner ⅔ full. Bake for 17-20 minutes, or until a toothpick inserted comes out clean.
Cool – Let the cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting – Beat together cream cheese, butter, vanilla extract, and lemon juice until smooth. Gradually add powdered sugar to desired sweetness.
Frost & Serve – Once the cupcakes are completely cool, spread or pipe the frosting on top. Enjoy!

Notes

For extra moisture, swap part of the oil for applesauce.
Freshly grated carrots provide the best texture and flavor compared to pre-shredded carrots.
For a nut-free version, simply omit the pecans.
Want a tropical twist? Add pineapple chunks or raisins to the batter.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American