Make-Ahead & Freezing Instructions: You can prepare the plain cupcakes up to 1 day in advance. Once cooled, cover them and store at room temperature or in the refrigerator. The cream cheese frosting can also be made a day ahead—simply cover and refrigerate it. If the frosting becomes too firm after chilling, use a mixer to beat it for about a minute to restore its smooth, spreadable texture. Both frosted and unfrosted cupcakes can be frozen for up to 2–3 months. To serve, thaw them overnight in the refrigerator.
Moist Carrot Cake Cupcakes with Cream Cheese Frosting
These moist carrot cake cupcakes are packed with warm spices, shredded carrots, and topped with rich, tangy cream cheese frosting for the ultimate treat. Easy to customize and loved by all, they’re perfect for any occasion from birthdays to brunch.
Ingredients
For the Carrot Cake Cupcakes:
- 1 and 1/3 cups 166g all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup 120ml vegetable oil
- 1 cup 200g packed light or dark brown sugar
- 2 large eggs at room temperature
- 1/3 cup 80g unsweetened applesauce, sour cream, or plain yogurt, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups 200g peeled, shredded, and coarsely chopped carrots (about 3 large carrots)
- Optional mix-ins: 3/4 cup chopped walnuts or pecans or raisins
For the Cream Cheese Frosting:
- 8 ounces 224g full-fat block cream cheese, softened to room temperature
- 1/2 cup 8 tablespoons or 113g unsalted butter, softened to room temperature
- 3 cups 360g confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- Optional garnish: white chocolate carrot toppers and/or finely chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (177°C) and line a standard 12-cup muffin tin with cupcake liners. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg by whisking them together thoroughly. Set this dry mixture aside. In a separate bowl, whisk together the vegetable oil, packed brown sugar, eggs, applesauce (or sour cream or yogurt), and vanilla extract until smooth and well combined. Stir in the shredded carrots. Add the wet mixture to the bowl of dry ingredients and gently fold or whisk everything together until the batter is fully incorporated. The consistency should be slightly thick.
- Spoon or pour the batter into the prepared cupcake liners, filling each about three-quarters full to prevent overflow during baking. Bake for 21 to 23 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. If making mini cupcakes (about 30 total), bake for 12 to 13 minutes at the same temperature. Allow the cupcakes to cool completely on a wire rack before applying frosting.
- To prepare the cream cheese frosting, use a handheld or stand mixer fitted with a paddle or whisk attachment. Beat the softened cream cheese and butter together on high speed in a large bowl until the mixture is smooth and creamy. Add the confectioners’ sugar, vanilla extract, and salt. Begin beating on low speed for about 30 seconds, then switch to high speed and continue beating for 2 full minutes until fluffy. If you’re planning to pipe the frosting, cover the bowl and refrigerate it while the cupcakes finish cooling—chilled frosting holds its shape better for decorating.
- Once the cupcakes have cooled completely, frost them as desired and add any optional garnishes, such as chopped nuts or white chocolate carrot toppers. For a polished look, you can use a large round piping tip like the Ateco 808 and finish with a swirl using a small offset spatula, though that’s entirely optional. Store any leftover frosted cupcakes in an airtight container in the refrigerator for up to 5 days. A cupcake carrier is ideal for keeping them fresh and secure, especially if you’re transporting them.