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Carrot Cake Cupcakes

These charming Carrot Cake Cupcakes are full of warm spices and tons of carrot flavor. They’re perfect for Easter or anytime you have a hankering for classic carrot cake topped with the creamiest cream cheese frosting. Plus, there’s no pineapple, nuts or raisins here! 

Prep Time
20 mins
Cook Time
20 mins
Additional Time
45 mins
Servings: 12 cupcakes
Calories: 346 kcal
Course: Dessert
Cuisine: American

Ingredients

Carrot Cake Cupcakes
  • ½ cup vegetable oil 114g
  • ¾ cup granulated sugar 150g
  • 2 eggs ~100g
  • 2 teaspoons pure vanilla extract 11g
  • 1 ⅓ cups finely grated carrots 200g
  • 1 ½ cups all-purpose flour 180g
  • 1 teaspoon baking powder 5g
  • 1 teaspoon ground cinnamon 3g
  • ½ teaspoon kosher salt 2g
  • ½ teaspoon ground ginger 2g
  • ¼ teaspoon ground allspice 1g
  • ⅛ teaspoon fresh ground nutmeg
  • ¼ cup milk
Cream Cheese Frosting
  • 8 oz. cream cheese softened
  • ¼ cup unsalted butter softened
  • 2 teaspoons pure vanilla extract 11g
  • ½ teaspoon kosher salt 2g
  • 3 cups powdered sugar 336g

Instructions

Make the Cupcakes
    Cup of Yum
  1. Preheat the oven to 350°F. Place 12 cupcake liners in a cupcake pan. Set aside.
  2. Whisk together the oil and granulated sugar in a large bowl until combined.
  3. Add the eggs and vanilla extract. Whisk until combined.
  4. Pour in the grated carrots, and mix until combined. It will be lumpy.
  5. In another bowl, combine the flour, baking powder, cinnamon, salt, ginger, allspice and nutmeg. Whisk to combine.
  6. Pour half of the flour mixture into the wet ingredients, and stir to incorporate it.
  7. Pour in the milk, and mix to combine.
  8. Add the rest of the flour, and mix until just combined.
  9. Measure 3 tablespoons of the batter into each cupcake liner.
  10. Bake for 25-28 minutes, or until an inserted toothpick comes out clean. (Keep an eye on these because if they overbake, they will become tough.)
  11. Allow 30-45 minutes to cool before frosting.
Make the Frosting
  1. While the cupcakes are baking, beat the cream cheese and butter together in a large bowl with a hand mixer until light and fluffy.
  2. Beat in the vanilla extract.
  3. Add the powdered sugar and salt. Use the hand mixer to incorporate into the cream cheese and butter mixture.
  4. When the icing is smooth, chill in the refrigerator until you’re ready to ice the cupcakes. You can transfer the icing to a piping bag, or you can simply dollop it onto the cupcakes.
  5. Frost the cupcakes and enjoy!

Notes

  • You can add chopped nuts (like the pecans, shown above), more grated carrots, orange zest, etc., as decoration on top of the cupcakes or you can leave them plain.
  • Once the cupcakes are cool and frosted, you can serve them. However, cream cheese frosting should only be left out at room temperature for two hours.
  • Keep frosted cupcakes in the fridge in a food-safe, airtight cupcake container . Refrigerate the cupcakes until 1 hour before you serve them. Then you’ll have another hour for people to enjoy them.
  • You can also keep the frosting in the fridge and keep un-iced cupcakes in a food-safe, airtight container at room temperature for up to 5 days.

Nutrition Information

Serving 1 cupcake Calories 346kcal (17%) Carbohydrates 58g (19%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.2g Cholesterol 57mg (19%) Sodium 277mg (12%) Potassium 145mg (4%) Fiber 1g (4%) Sugar 44g (88%) Vitamin A 2797IU (56%) Vitamin C 1mg (1%) Calcium 54mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12cupcakes

Amount Per Serving

Calories 346

% Daily Value*

Serving 1 cupcake
Calories 346kcal 17%
Carbohydrates 58g 19%
Protein 4g 8%
Fat 11g 17%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.2g 10%
Cholesterol 57mg 19%
Sodium 277mg 12%
Potassium 145mg 3%
Fiber 1g 4%
Sugar 44g 88%
Vitamin A 2797IU 56%
Vitamin C 1mg 1%
Calcium 54mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.