Go Back

Easy Carrot Cake Cupcakes

Indulge in the cozy flavors of these Easy Carrot Cake Cupcakes, perfect for any occasion with soft, moist textures and creamy frosting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 14 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 1/4 cup all-purpose flour Use a good quality flour for the best texture.
  • 1 teaspoon baking powder This helps your cupcakes rise beautifully.
  • 1/2 teaspoon baking soda A little boost for that perfect fluffiness.
  • 1/2 teaspoon salt Enhances the sweetness of the cake.
  • 1 teaspoon ground cinnamon Adds a warm, spice note you’ll love.
  • 1/4 teaspoon ground nutmeg A hint of nutmeg brings out the best in carrots!
  • 1/2 pound shredded carrots Fresh carrots offer the best flavor and moisture.
  • 3/4 cup granulated sugar Sweetness is key here!
  • 1/4 cup packed light brown sugar This gives a rich depth to the cupcakes.
  • 2 large eggs (room temperature) Room temp eggs mix in more smoothly.
  • 1 teaspoon pure vanilla extract Always use pure vanilla for that authentic touch.
  • 2/3 cup vegetable oil (or canola oil) Oil keeps these cupcakes super moist!
For the Frosting
  • 1 cup cream cheese (softened, but still cool) It’s all about that rich frosting!
  • 1/4 cup unsalted butter (softened, but still cool) Unsalted allows control over the flavor balance.
  • 1 cup confectioners’ sugar (sifted) Sifting prevents lumps and creates a smooth frosting.
  • 1/2 teaspoon pure vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mixing the Batter
  1. In the bowl of your stand mixer (or with a hand mixer), beat together granulated sugar, brown sugar, and vegetable oil on medium speed until blended.
  2. Add the eggs and vanilla, mixing until well combined.
  3. Gradually add the flour mixture to the wet ingredients on low speed and mix until just combined.
  4. Gently fold in the shredded carrots by hand.
Baking
  1. Scoop the batter into the cupcake liners, filling about two-thirds full.
  2. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow the cupcakes to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Making the Frosting
  1. In the bowl of your stand mixer, beat together the cream cheese and butter until smooth.
  2. Add in vanilla extract and mix for another 15 seconds.
  3. With the mixer on low, slowly blend in the confectioners’ sugar until fully combined.
Frosting and Serving
  1. Transfer frosting into a piping bag and frost the cooled cupcakes.
  2. Optionally, dust with ground cinnamon before serving.

Notes

Store in the fridge for up to a week in an airtight container. Reheat in the microwave for about 10 seconds to keep them soft.