Carrot Cake Cupcakes
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Soft, fluffy, and moist carrot cake cupcakes! Made completely from scratch with real grated carrots and the option to add nuts or raisins, these cupcakes are always a hit! Make sure to top them off with the absolute best cream cheese frosting.
Carrot Cake Cupcakes will forever be my favorite way to get my daily serving of vegetables. Give me a cupcake and a zucchini muffin for each hand and I’ve got the bottom of the food pyramid covered.
Alright, maybe carrot cake cupcakes aren’t the best way to get your daily vegetables, but it’s definitely the tastiest, especially when topped off with a very generous swirl of cream cheese frosting. They’re soft, moist, and cheerfully fluffy, these cupcakes taste like springtime and sunny weather (which I could really, really use right now!).
These carrot cake cupcakes are a modified version of my favorite carrot cake. The recipe is almost identical to the cake portion except for a bit more liquid in the batter — the original is perfect for cake but I found it to be too dense in the small space of a cupcake liner and added some milk for a bit of levity.
I use all oil in this recipe (no butter) for the moistest (sorry if you hate that word, if you have a better substitute I’m happy to hear it!) cupcakes, and thanks to the spices you’re not missing anything in terms of flavor, I promise! I found that butter just didn’t give these cupcakes the texture that they really needed.
I have a few tips on how to make your own carrot cake cupcakes turn out perfectly, so let’s get into that!
Tips for Making Carrot Cake Cupcakes
- I recommend using the grate setting on your food processor to prepare your carrots, and then briefly pulsing them in your food processor for fine shreds of carrot. I feel like just grating them leaves carrot pieces that are too big, but don’t overdo it when you pulse or you’ll have carrot juice and it will impart way too much carrot flavor into your cupcakes!
- If you don’t have a food processor, you can use a hand grater to grate your carrots.
- While I didn’t use them for my carrot cake cupcakes, you can add walnuts, pecans, or raisins (why, though!) to this recipe, if you’d like. This batter can hold about 1/2-1 cup of add-ins.
- This recipe can be doubled to make 24 cupcakes.
Enjoy! The full printable recipe is just below the video, make sure to subscribe to my YouTube channel if you enjoy watching these videos!!
How Do You Make Carrot Cake Cupcakes
Carrot Cake Cupcakes
Equipment
Ingredients
- 1 ¼ cups (157 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar packed
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cups (180 ml) avocado, vegetable, or canola oil
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 2 Tablespoons milk
- 1 ½ cups (170 g) grated carrots
- ½ cup (60 g) chopped walnuts or pecans, optional
- 1 batch Cream Cheese Frosting
Instructions
- Preheat oven to 350F (175C) and line a 12-count muffin pans with paper liners.
- In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg.1 ¼ cups (157 g) all-purpose flour, ½ cup (100 g) granulated sugar, ½ cup (100 g) light brown sugar packed, ¾ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon nutmeg
- Stir in oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition. Beat until well-combined.¾ cups (180 ml) avocado, vegetable, or canola oil, 2 large eggs
- Stir in vanilla extract and milk.1 ½ teaspoons vanilla extract, 2 Tablespoons milk
- Add carrots and nuts (if using). and stir until combined.1 ½ cups (170 g) grated carrots, ½ cup (60 g) chopped walnuts or pecans, optional
- Evenly divide batter into cupcake liners, filling each ⅔-¾ of the way full. Transfer to oven and bake on 350F (175C) for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow to cool in the baking tin for 5 minutes before carefully removing to a cooling rack to cool completely before decorating with cream cheese frosting*.1 batch Cream Cheese Frosting
Notes
Storing
Store in an airtight container in the refrigerator for up to 5 days.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Delicious recipe!!
Please tell me how you arrived at your calorie count. Mine is much higher according to average calorie counters.
Hi, Tashalane! Thank you for trying my recipe. I am happy that you enjoyed it! My website has a calorie counter plugged into it (an API). When I add the recipe to my site, I program in the amounts used and it auto-calculates the calories based on portion and ingredients used.
I plan on making these this week for my son who loves carrot cake- but we don’t eat a ton of sweets and there’s just the 4 of us in the house. If I wanted to halve this recipe are there any adjustments you would suggest other than just cutting all the amounts in half?
Hi, Allie! No attentional adjustments are needed. You will just divide the ingredient list in half. I hope that your family enjoys the cupcakes. 🙂
I have just recently gotten into baking. I am usually not that great with it, but this recipe really blew me out of the water! I had to replace the baking powder with a plain yogurt and baking soda mixture, but the cupcakes came out delicious. Will 100% be using this recipe in the future! Thank you!
I am so glad that you enjoyed this recipe and your cupcakes turned out perfectly, Zaina! Thank you for trying it and for commenting. I hope that you try more of my recipe. 🙂
This is my FIFTH time making these in a matter of 3 weeks! I’ve never been much of a baker, but my husband bought me a stand mixer because I wanted to give it a try. Carrot cupcakes were the first thing I wanted to make and luckily I came across your recipe. My family and friends have since requested them multiple times, and that’s what lead me to making them 5 times 😂 they really are that good! I just got piping bags and tips too, so now I’m really getting fancy :p
Congrats on your new mixer, Alexis! I am so happy that this was the first recipe that you tried in it and that they came out perfectly for you! I am so glad that everyone has enjoyed the cupcakes! Thank you for trying my recipe and for commenting. 🙂
Hi there! New to baking.. clueless. Made these about a month ago and they were amazing! Wanted to double the recipe this time… can I bake both batches in the oven at once or should I seperate? Wasnt sure if it made a difference. Thanks!
Hi Ali! I would probably do one batch at a time just to ensure even baking. So glad you enjoyed the cupcakes! 🙂
I have just baked this and it turned out very well for me!
I replaced the milk with water, halved the sugar, and added walnut on the top.
I baked it for 25 minutes (maybe because my mould is bigger, I ended up with 11 cupcakes)
I left 1 piece for my breakfast and it was still moist and soft the next day!
Thanks for the recipe! It will be my to go recipe <3
I’m so glad you enjoyed, Deannisa! Thank you for commenting.
Hi! Is it okay if I omit the milk? My daughter is allergic with it
Hi Zainab! Yes that will be fine. Enjoy!
Hi There!! I’m making these on Saturday for mother’s day (the next day). I’m brand new to baking and have 3 questions 🙂 :
1. Can I line my 12 count muffin tin with silicone cupcake molds instead of paper?
2. If I make the cupcakes and cream cheese frosting on Saturday, how can I store them to gift them the next day?
3. Can I pipe them on Saturday or should I pipe them fresh?
Thanks so much!!
Hi, Shenaya! I am excited for you to try this recipe! To answer your questions:
1. Silicone liners will work instead of paper liners.
2. You want to store them in an airtight container or well wrapped in the refrigerator until you are ready to give them. Since you will be using cream cheese icing they can only be out for 2 hours.
3. You can pipe them once cooled or fresh. Either way will work.
I hope that everyone enjoys them! 🙂
Hi Sam!
The cupcakes turned out FABULOUSLY. Thank you so much!
Except only after baking did I realise I actually have muffin moulds which are way shorter than regular cupcake moulds (I think?). Anyway so even though I only doubled the recipe, I got 36 muffins!
The icing turned out nice and firm (but a little top sweet, although I replaced 1 tblsp of icing sugar for corn starch) and it’s now in my fridge. Tomorrow is piping day – wish me luck! I think with the not so sweet muffin,the sweetness should balance itself out.
Ps. I’ve been on my feet from 3 pm to 11 pm just getting these 3 batches done. Don’t know how you do it all the time!
I’m glad the cupcakes turned out so well! I get to take breaks while I’m working so that helps. It can definitely be taxing. 🙂
hi,
will be trying your recipe today. Wish me luck 🙂
I hope that you enjoy them, Rosa! Keep me posted on how your cupcakes turn out. 🙂
Followed the recipe exactly, but they were undercooked after the 20mins but the outside had the perfect color, would you recommend making this temperature higher and lowering the time or adding more time at 350F
Hi Evelyn! I am wondering if your oven might be running hotter than it’s letting on and causing this, in which case yes I would recommend lowering the oven temperature. Start with the indicated time and then add more time as needed. Also make sure that you are baking as close to the center of the oven as possible. I hope that helps!!
TBD on star rating – I just wanted to comment as I had a total baking fail. A few things…I tried to double the recipe and I used avocado oil (baking) instead of canola oil. This made the batter incredibly loose. I thought it would maybe be okay but when I tried baking, it started bubbling and running over.
I would like to try again with how you have it noted above.
I am so sorry to hear about your baking fail, Jenna! As you have learned I do not reccomend avocado oil. I hope this next go around results in perfect cupcakes. Keep me posted.
Hiya, is there another oil we can use instead of canola?? Olive oil?? Thanks!
Hi, Ammli! You want to use a neutral flavor oil with this recipe like canola, vegetable, or grapeseed. Olive oil will alter the taste and texture of the cake therefore I do not recommend it. I hope that helps. 🙂
These were the best carrot cupcakes I have ever had and many who had them agreed! I had to use vegetable oil and for the icing I only put 3 cups of icing sugar and it was still a great texture and tasted amazing. I also had to use salted butter which turned out to be fine. I will definitely be saving this recipe.
I am so glad that you enjoyed them, Michelle! Thank you for trying my recipe and for commenting. 🙂
hey what if i add in half a cup crushed pinapple ? 🙂
will it ruin the texture?
Hi, Henan! No, that should be fine. Keep me posted on how it turns out. 🙂
I never usually comment on recipes, but I had to on this one. These cupcakes came out DELISH! I followed this recipe exactly. I did also add half a cup of raisins in the batter and put some walnuts on top of the frosting. They were a huge hit with my family! Thank you for sharing this!
I’m so happy to hear this! Thank you so much for commenting, Angela!!
Hi,I don’t have block cream cheese only spreadable could you please advice me of how to use it thank you
Hi, Michael! Unfortunately, I do not recommend the spreadable tub cream cheese. The consistency is not the same as block cream cheese and the icing will not be as sturdy as it is needed. 🙁
Thank you for your response,I baked the cupcakes and they came out awesome !!!!!!
As far as the frosting I had no choice than to use the spreadable type cream cheese with a few changes to your recipe
INGREDIENTS
– One cup unsalted butter
– 4 OZ of spreadable cream cheese
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– One cup powdered sugar (for caloric purpose) sifted
– 2 teaspoons corn starch
INSTRUCTIONS
I FIRST mixed the sugar and butter and then I ADDED the soft cream cheese and the 2 teaspoons of corn starch it came out fantastic !!!!!! and it was firm,and more than enough for the 12 cupcakes
THANK so much
I am happy that with some adjustments you were able to get the frosting to come out so well. I am glad that you enjoyed the cupcakes. Thanks for trying my recipe and for sharing what worked well for you, Michael! 🙂
I tried your recipe yesterday and it was a hit! Moist delicious carrot cupcakes that were so easy to make!
I also tried the cream cheese frosting recipe and it tastes delicious but mine came out runny despite putting 4 cups of the icing sugar and following all the other ingredients measurements. Will try it next time with less butter and see how it works.
Thanks for sharing your recipe!
I am so glad that you enjoyed the cupcakes, Jamie! Thank you for trying my recipe. As for the cream cheese frosting, if you already added a lot of powdered sugar to your icing (best way to thicken it) and it continues to be runny, you can also try adding 1 tablespoon (25 grams) of cornstarch to help thicken it. I hope that helps! 🙂