These lightly spiced Carrot Cupcakes with Cream Cheese Frosting are the delightful indulgence you can have when you don’t want to make a whole carrot cake.
Like my gorgeous Raspberry Cupcakes with Lemon Mascarpone Frosting, they’re also quick, easy to make, and a very convenient and cute dessert idea for a picnic.
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I love cupcakes’ individual serving style. It makes them perfect for picnics, where you don’t have to worry about extra plates, napkins, and serving dishes.
This easy carrot cupcake recipe is a go-to for Easter picnics, and they make a delicious, handheld, no-fuss treat for kid’s picnics.
I’m also a sucker for any cake with cream cheese frosting, whether it’s Gingerbread Loaf with Cream Cheese, my decadent Chocolate Cake with Chocolate Cream Cheese Frosting (which happens to be low carb), or my sweet tribute to Jamaica’s most delicious export – Pineapple Hummingbird Cake.
Don’t let your cupcakes arrive a mess: Get my best Tips and Tricks for Transporting Cupcakes, including some great DIY hacks.
Ingredient Notes
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
- Spice Adjustments: Feel free to play with the spice levels in your cupcakes. You might prefer a stronger spice profile with additional cinnamon, clove, or even cardamom to give a unique twist to the flavor.
- Addition of Fruits: You can always incorporate or substitute with fruits such as raisins, chopped dates, dried cranberries, or substitute walnuts with pecans or almonds. Chocolate chips are also never out of the question.
- Orange Zest: Adding orange zest to the cupcake batter or the frosting (or both) can introduce a hint of freshness that complements the spices and carrot beautifully in the same way it does with my Gingerbread Cake with Orange Glaze and Candied Walnuts.
Step by Step Instructions
Step 1: Preheat oven to 350F and prepare a 12-count muffin tin with cupcake liners.
Step 2: Finely grate the carrots and chop the walnuts (reserve some whole walnuts for decorating if you wish)
Step 3: In a large bowl, whisk the dry ingredients: flour, baking soda, baking powder, sugars, salt, cinnamon, nutmeg, and ginger.
Step 4: In another bowl, whisk the wet ingredients: eggs, melted butter, and vanilla extract.
Step 5: Combine the wet and dry ingredients and mix well.
Step 6: Add the grated carrots and walnuts. Stir until evenly combined.
Step 7: Divide the batter evenly into each muffin cup and fill each one about ¾ full.
Bake at 350F for about 20 minutes or until a toothpick inserted in the center comes out clean. The tops of the center of the cupcake should bounce back up when touched.
Once the cupcakes are cooked, let them cool completely before decorating with the cream cheese icing.
Prepare the Cream Cheese Frosting
As the cupcakes bake and cool, prepare the cream cheese frosting
Step 9: Beat all the frosting ingredients – cream cheese, butter, powdered sugar, vanilla, and sour cream, in a large mixing bowl for about 2 minutes. You can use a handheld mixer or whisk by hand until smooth.
Place the mix in the fridge to let the mixture thicken and firm up.
Step 10: When ready to ice the cupcakes, stir the frosting quickly and load it into a piping bag.
Top each cupcake with the cream cheese frosting and decorate with walnuts or your choice of toppings.
Recipe FAQs
While some might like to argue otherwise, putting carrots in cupcakes does not count as part of your Daily Five. Putting carrots in cupcakes or any carrot cake imparts a natural sweetness and gives the cake that delicious, moist texture we love about carrot cakes.
Once the carrot is blended in and cooked, you will barely see or taste the carrot. But never fear; it creates super moist and sweet carrot cake cupcakes like zucchini in muffins and bread.
Carrot cupcakes can be stored in an airtight container in a cool place. However, keeping them in the fridge is best for optimal freshness. The other consideration you have is the type of frosting. If you have already frosted the cupcakes with cream cheese frosting, storing them in the fridge to avoid the cheese spoiling is best. Make sure they are covered in the refrigerator.
If stored in the fridge, carrot cupcakes will keep for at least four days. Leave them to sit at room temperature for 10 minutes to remove the chill, and let the frosting soften before storing.
Yes, you can prepare and freeze carrot cakes ahead of time. They will keep for 2-3 months in the freezer. Things to consider before freezing:
Make sure the cupcake is completely cool first before freezing.
Wrap them well in a freezer bag or airtight container to prevent freezer burn.
You can freeze them frosted or unfrosted – I prefer unfrosted so you can make the icing fresh when they defrost.
Expert Tips
- Frosting Consistency: Ensure your butter and cream cheese are softened but not too warm for the cream cheese frosting. This helps achieve a smooth frosting that is still stiff. Cooling the frosting before piping it on the cakes is important for achieving nice, peaky frosting.
- Shred Carrots Finely: Shred the carrots finely for a uniform texture and to ensure that they cook through. Larger pieces can make the cupcakes uneven and leave unpleasant carrot chunks. Use a box grater to shred or quickly pulse in a food processor, but don’t overdo it.
- Do Not Overmix: Once you combine the dry and wet ingredients, mix just until they’re combined. Overmixing can develop the gluten in the flour too much, leading to tough or dense cupcakes.
- Cool Completely Before Frosting: Ensure your cupcakes are completely cool before applying the cream cheese frosting. If they’re even slightly warm, the frosting could melt and slide off.
Related Recipes
Have you tried these Carrot Cupcakes with Cream Cheese Icing?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed them.
Carrot Cake Cupcake Recipe with Cream Cheese Frosting
Ingredients
Ingredients for the Carrot Cake Cupcakes
- 1 ¼ cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ½ cup butter - melted
- 2 large eggs - room temp
- 1 ½ teaspoon vanilla extract
- 1 ½ cup grated carrots
- ¼ cup chopped walnuts - Reserve some whole for decorating
Ingredients for the Cream Cheese Frosting
- 8 oz cream cheese - softened
- ½ cup unsalted butter - softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup sour cream
Instructions
How to Make the Carrot Cupcakes
- Preheat oven to 350F | 175C and prepare a 12 count muffin tin with cupcake liners.
- In a large bowl, whisk the dry ingredients: flour, baking soda, baking powder, sugars, salt, cinnamon, nutmeg, and ginger.
- In another bowl, whisk the wet ingredients: eggs, melted butter, and vanilla extract.
- Combine the wet and dry ingredients and mix well.
- Add the grated carrots and walnuts. Stir until evenly combined.
- Divide the batter evenly into each muffin cup and fill each one about ¾ full.
- Bake at 350F | 175C for about 20 minutes or until a toothpick inserted in the center comes out clean. The tops of the center of the cupcake should bounce back up when touched.
- Once the cupcakes are finished baking, let them cool completely before decorating with the cream cheese icing.
How to Make the Cream Cheese Frosting
- As the cupcakes bake, prepare the cream cheese frosting
- Beat all the ingredients in a large mixing bowl for about 2 minutes. You can use a handheld mixer or whisk by hand until smooth.
- Place the mix in the fridge to let the mixture thicken and firm up. When ready to ice the cupcakes, give the frosting a quick stir and load it into a piping bag.
- Top each cupcake with the cream cheese frosting and decorate with walnuts or your choice of toppings.
Notes
- Spice Adjustments: Feel free to play with the spice levels in your cupcakes or go for a stronger spice profile with clove or even cardamom.
- Addition of Fruits: You can always incorporate fruits such as raisins, chopped dates, dried cranberries, or substitute walnuts with pecans or almonds. Chocolate chips are also never out of the question.
- Orange Zest: Adding orange zest to the cupcake batter or the frosting (or both) can introduce a hint of freshness that complements the spices and carrot beautifully
- Shred Carrots Finely: For a uniform texture and to ensure that the carrots cook through, shred them finely. Use a box grater to shred or quickly pulse in a food processor – but don’t overdo it.
- Frosting Consistency: Ensure your butter and cream cheese are softened but not too warm for the frosting. This helps achieve a smooth frosting that is still stiff. Cooling the frosting before piping it on the cakes is important for achieving nice, peaky frosting.
- Cool Completely Before Frosting: Ensure your cupcakes are completely cool before applying the cream cheese frosting. The frosting could melt and slide offif they’re even slightly warm.
- Storage: The frosted cupcakes may be stored in an airtight container in the refrigerator for up to 4 days.
- Freezing: Frosted or unfrosted cupcakes will freeze well for 2-3 months. Make sure the cupcakes are completely cool before freezing, if freezing them unfrosted. Leave them in the refrigerator overnight to defrost.
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