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A small green plate with a carrot cake cupcake with a bite taken out of it.
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Carrot Cake Cupcakes Recipe

Soft, moist Carrot Cake Cupcakes are a quick and easy treat that comes together with very little effort. Stir together a simple batter, bake the cupcakes until springy, and frost with classic cream cheese frosting.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 646kcal
Author John Kanell

Equipment

  • Mixing Bowls
  • Electric mixer
  • Muffin pan

Ingredients

For the Cupcakes:

  • 1¼ cups all-purpose flour (150g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¾ cup vegetable oil (180 ml)
  • ½ cup granulated sugar (100g)
  • ⅓ cup packed light brown sugar (67g)
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts (60g)
  • 2 cups grated carrots (about ½ pound of carrots/225g)

For the Frosting:

  • 1 (8-ounce/226g) block cream cheese room temperature
  • ½ cup unsalted butter softened (113g)
  • 1 pinch salt
  • 6 cups powdered sugar (720g)
  • 1 teaspoon vanilla extract

Instructions

For the Cupcakes:

  • Preheat the oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  • In a medium bowl, whisk together the oil, both sugars, eggs, and vanilla until well combined. Pour the wet mixture into the dry mixture and stir together with a spatula until almost combined. Add the carrots and walnuts and stir until well distributed and there aren’t any flour streaks remaining. Divide the batter among the cupcake liners. (They should be about three-quarters full.)
  • Bake for 17 to 20 minutes, or until the centers feel springy to the touch or a wooden toothpick inserted into the center comes out clean. Cool for a few minutes in the pan, then remove and finish cooling on a wire rack.

For the Cream Cheese Frosting:

  • In a large bowl with a hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt together on medium speed until smooth, about 1 minute. With the mixer on low speed, gradually add in the powdered sugar. Once combined, scrape down the bowl, add the vanilla, and beat on medium speed until light and fluffy, about 1 minute.
  • Top the cupcakes with frosting by spreading it on with a spatula, or transferring it to a piping bag with a decorative tip and piping over the top. Store the cupcakes covered in the refrigerator for up to 5 days.

Video

Notes

  • Loved the original recipe? Make these adjustments. Instead of using ¾ cup of vegetable oil, replace it with ⅓ cup oil, ⅓ cup applesauce, and ⅓ cup sour cream.
  • Cool the cupcakes on a wire rack to prevent the papers from sticking. If you leave the cupcakes in the pan to finish cooling, they will steam. The condensation that forms will make the papers soft and the cake sticky, preventing the cupcakes from easily releasing when the liner is peeled off.
  • Let the cupcakes cool completely before frosting. The frosting will melt off the cupcakes if applied while the cupcakes are still warm.

Nutrition

Calories: 646kcal | Carbohydrates: 88g | Protein: 5g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 365mg | Potassium: 154mg | Fiber: 1g | Sugar: 75g | Vitamin A: 4100IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg