Carrot Cake Cupcake Recipe with Cream Cheese Frosting

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

5 from 3 votes

Carrot Cake Cupcake Recipe with Cream Cheese Frosting

Deliciously moist and lightly spiced, this carrot cupcake recipe is a breeze to whip up. Topped with fluffy cream cheese frosting, these cupcakes are a sweet alternative to a whole carrot cake.

Prep Time20

Cook Time25

Total Time45

Course: Picnic Food

Cuisine: Desserts

Servings: cupcakes

Calories: 354kcal

Author: Kate O'Malley

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

Recipe Variations and Substitutions

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

Expert Tips

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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