Make the most addictive carrot cake cupcakes with a some pantry staples, shredded carrots, and a simple cream cheese frosting. So good and simple!
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Pin ItIf you’re in love with carrot cake and cream cheese frosting, you also need to try this carrot cake zucchini bread recipe (if you love a good slice of zucchini bread), this carrot sheet cake recipe (for something classic and for a bigger crowd), these cream cheese frosting stuffed carrot cake cookies (omg they’re good) or this yummy carrot cake muffin recipe.
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Carrot Cake Zucchini Bread
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Carrot Cake
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Carrot Cake Cookies
Muffin Recipes
Carrot Cake Muffins
How to Make Carrot Cake Cupcakes
- Bake the Cupcakes. Preheat oven to 350°F and line a muffin tin with cupcake liners. In one bowl, mix flour, baking powder, baking soda, salt, and spices. In another, whisk oil, sugars, eggs, and vanilla. Combine wet and dry ingredients, then fold in grated carrots, pecans, and raisins. Fill liners ¾ full and bake for 18–22 minutes. Cool completely.
- Make the Cream Cheese Frosting. Beat cream cheese and butter until smooth. Add vanilla and a pinch of salt, then slowly beat in powdered sugar until the frosting is light and fluffy.
- Frost the Cupcakes. Once cupcakes are fully cooled, pipe or spread the cream cheese frosting on top. Enjoy!
(Related: Cake Recipes)
Storage and Freezing Instructions
To Store: Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 15–20 minutes before serving.
To Freeze: Freeze unfrosted cupcakes in an airtight container or freezer-safe bag for up to 2 months. Thaw at room temperature, then frost before serving.
More Good Cupcake Recipes
- Lemon Lavender Cupcakes
- Applesauce Cupcakes
- Peaches and Cream Cupcakes
- Pistachio Raspberry Cupcakes
- Strawberry Lemonade Cupcakes
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Lemon Lavender Cupcakes
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Carrot Cake Cupcakes
Ingredients
For the cupcakes:
- 1¼ cups all-purpose flour, 150g
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¾ cup vegetable oil
- ½ cup granulated sugar
- ⅓ cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup chopped pecans
- ¼ cup raisins
- 2 cups grated carrots
For the cream cheese frosting:
- 4 oz cream cheese room temperature
- ¼ cup unsalted butter softened
- 1 tsp vanilla extract
- 3 cups powdered sugar
- 1 pinch salt
Instructions
- To make the cupcakes, preheat your oven to 350°F.
- Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Add the dry ingredients to the wet and mix until just combined—do not overmix.
- Fold in the grated carrots, chopped pecans, and raisins.
- Divide the batter evenly among cupcake liners, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, in a medium bowl, beat the cream cheese and butter together until smooth and creamy.
- Add the vanilla extract and a pinch of salt.
- Gradually add the powdered sugar, beating on low at first, then increasing to medium-high speed until the frosting is smooth and fluffy.
- Once cupcakes are completely cool, pipe or spread the frosting on top.
