Carrot Cupcakes with Cream Cheese Frosting

Name: Carrot Cake Cupcake Recipe with Cream Cheese Frosting
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 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); 8 oz cream cheese (softened); ½ cup unsalted butter (softened); ¼ cup powdered sugar; ½ teaspoon vanilla extract; ¼ cup sour cream

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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.

A carrot cake cupcake with cream cheese frosting topped with a walnut.

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Ingredient Notes
Recipe Variations and Substitutions
Step by Step Instructions
Recipe FAQs
Expert Tips
Related Recipes
Carrot Cake Cupcake Recipe with Cream Cheese Frosting

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

Ingredients for Carrot Cupcakes on a white table.

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)

Two photos showing the wet and dry ingredient process for Carrot Cake Cupcakes.

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.

Two photos showing mixing the wet ingredients with carrot and walnut for carrot cake.

Step 5: Combine the wet and dry ingredients and mix well.

Step 6: Add the grated carrots and walnuts. Stir until evenly combined.

Batter for carrot cupcakes in a bowl and in a muffin tin.

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

Two images showing the preparation of cream cheese frosting and frosting carrot cupcakes.

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

What is the point of using fresh carrots in cupcakes?

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.

Do carrot cupcakes with cream cheese icing need to be refrigerated?

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.

Can you prepare carrot cupcakes ahead of time?

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.