Best Carrot Cake Cupcake Recipe
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Wonderfully moist and flavorful carrot cake cupcakes filled with crunchy chopped nuts and topped with a smooth and creamy cream cheese frosting. These cupcakes are modeled after my famous carrot cake, which is the recipe I was “known for” when I had a home bakery. This recipe is tried-and-true since 2010 and sure to be a hit if you’re looking for the best carrot cake cupcakes of your life!
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Why I love this Carrot Cupcake Recipe
Prior to starting my site, I made custom cakes and cupcakes for people– birthdays, showers, weddings, parties. And since I was still working a full time job outside of the house back then (still a dream I get to do THIS as a full time job these days!), I made a lot of cupcakes for coworkers and lunch events.
Whenever I made that moist carrot cake or these carrot cake cupcakes, people went nuts. And since that cake has been on my site, it’s been a pretty popular post, so it only seemed right to share the actual cupcake recipe as opposed to just a note at the bottom of my favorite carrot cake recipe.
There are a lot of feelings around what should or shouldn’t be in carrot cake, and here, you’ll find my personal preference. If this is not the way you like your carrot cake, that’s perfectly fine. I know this can get as heated as some political issues.
WHAT IS IN THESE CARROT CUPCAKES?
For the cupcakes, you will need:
• all-purpose flour
• baking soda
• ground cinnamon
• ground nutmeg
• ground allspice
• salt
• granulated sugar
• vegetable oil
• eggs
• carrots
• walnuts or pecans
For the cream cheese frosting, you will need:
• full-fat block cream cheese
• unsalted butter
• powdered sugar
• vanilla extract
• salt
HOW TO PREPARE THE CARROTS
The secret to preparing the carrots is to not just shred them, but also finely process them.
My pro tip for preparing the carrots for carrot cake:
Shred the carrots in a food processor, switch out the shredder for the blade, and pulse a few times.
This will insure that you have some very small and fine carrot bits that will get themselves into every nook and cranny of your carrot cake cupcakes.
The batter will be very orange, and you might start to question “half a pound” of carrots. It is not a typo. I promise, this is where it gets amazing.
The same idea applies to the nuts– chop them very fine so that they distribute through the cupcakes nicely. There is also no need to toast them prior to putting them into the batter. They will toast all on their own while in the oven.
How to make Carrot Cake Cupcakes
STEP #1
In a medium size bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt, then set this mixture aside.
STEP #2
In a large bowl, whisk together the sugar and vegetable oil until completely combined, then whisk in the eggs one at a time until everything is incorporated.
STEP #3
Pour the dry ingredients into the wet ingredients and stir with a spatula until batter starts to come together. Add the carrots and the walnuts and continue to mix until everything is evenly combined.
STEP #4
Fill the cupcake liners ⅔ to ¾ of the way full with batter and bake.
TOP WITH MY FAVORITE CREAM CHEESE FROSTING
And of course, last but not least, the cream cheese frosting that goes on top is one you’ve seen before.
STEP #5
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
STEP #6
With the mixer on low, add the powdered sugar, vanilla, and salt, then increase mixer speed to medium-high and beat for 2 minutes.
STEP #7
Frost the cupcakes using a piping bag or a large zip top bag with the corner snipped off.
How to store this Carrot Cake Cupcake Recipe
Store in the refrigerator up to 5 days. Cupcakes freeze well, frosted or unfrosted, up to 3 months. Thaw in the refrigerator. Please note you can keep these cupcakes at room temperature, but the frosting may weep since there is so much moisture in the cupcakes and in the frosting (from the cream cheese). If it is particularly warm where you live, considering putting them in the refrigerator from the start.
Carrot Cake Cupcakes Recipe FAQs
I hope that you will invite this recipe for carrot cupcakes into your kitchen and love it as much as we and so many others have. I am confident enough to say that these are the best carrot cake cupcakes you’ll ever find… And I can’t wait for you to taste them!
More #FallFlavors Recipes
Appetizers, Cocktails, and Snacks
- Apple Cider Old-Fashioned from Books n’ Cooks
- Fall Charcuterie Board from The Spiffy Cookie
- Sweet And Spicy Pecans from Simple and Savory
Breakfast and Baked Goods
- Apple Cider Pecan Granola from Family Around The Table
- Apple Cinnamon Bread from Life Love and Good Food
- Apple Pecan Scones from Hezzi-D’s Books and Cooks
- Gluten-Free Apple Cider Doughnuts from Frugal & Fit
- Pecan Cinnamon Sugar Baked Apple Donuts from Jen Around the World
Soups and Salads
- Caramel Apple Pear Salad from Eat Move Make
- Creamy Autumn Squash Soup from Blogghetti
Side Dishes
- Balsamic Glazed Cipollini Onions from West Via Midwest
- Roasted Cipollini Onions With Sherry Vinegar And Thyme from Karen’s Kitchen Stories
- Vegan Butternut Squash And Chestnut Kebabs from Magical Ingredients
Main Dishes
- Cider Brined Baked Chicken from Palatable Pastime
- Cranberry Pecan Chicken Salad from Cheese Curd In Paradise
Desserts
- Air Fryer Apple Fritters from Devour Dinner
- Apple Cider Tea Madeleines from Jolene’s Recipe Journal
- Apple Crumb Bars from SueBee Homemaker
- Apple Nachos from Take Two Tapas
- Butterscotch Blondies from That Recipe
- Carrot Cake Cupcakes from Fresh April Flours
- Fall Fruit Galette from Cindy’s Recipes and Writings
- Giant Butterscotch Cookies from An Affair from the Heart
- Gluten-Free Apple Pie from The Fresh Cooky
- Mini Pumpkin Cheesecake from Art of Natural Living
- Pear & Butternut Squash Crisp from Savory Moments
- Pecan Pound Cake from Soulfully Made
- Sour Cream Apple Pie from House of Nash Eats
- Sour Cream Coffee Cake Recipe from Lemon Blossoms
Best Carrot Cake Cupcakes Recipe
Ingredients
CARROT CAKE CUPCAKES
- ¾ cup (90g) all-purpose flour be sure to measure properly
- ¾ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅛ teaspoon salt
- ¾ cup (150g) granulated sugar
- ½ cup (112g) vegetable oil
- 2 large eggs
- ½ pound (226g) carrots peeled and shredded/finely processed1
- 2 ounces walnuts or pecans finely chopped
CREAM CHEESE FROSTING
- 8 ounces (225g) full fat block cream cheese softened to room temperature
- ½ cup (113g) unsalted butter softened to room temperature
- 3 and ½ cups (420g) powdered sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
Instructions
CARROT CAKE CUPCAKES
- Preheat the oven to 350ºF (177ºC). Line the wells of a cupcake pan with cupcake liners. Set aside.
- In a medium size bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. Set aside.
- In a large bowl, whisk together the sugar and vegetable oil until completely combined. Whisk in the eggs one at a time until everything is incorporated.
- Pour the dry ingredients into the wet ingredients and stir with a spatula until batter starts to come together. Add the carrots and the walnuts and continue to mix until everything is evenly combined.
- Fill the cupcake liners ⅔ to ¾ of the way full with batter. Bake for 20-24 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before decorating.
CREAM CHEESE FROSTING
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
- With the mixer on low, add the powdered sugar, vanilla, and salt, then increase mixer speed to medium-high and beat for 2 minutes.
- For more buttercream troubleshooting tips, see my book, The Home Baker's Guide to Basic Buttercream.
- Frost the cupcakes2 using a piping bag or a large zip top bag with the corner snipped off. Cupcakes will stay fresh covered at room temperature up to 3 days. Store in the refrigerator up to 5 days. Cupcakes freeze well, frosted or unfrosted, up to 3 months. Thaw in the refrigerator.
Notes
- Carrots: I like to use a food processor to shred the carrots, then replace the shredder with the blade and pulse a few times to turn some of the shreds into finely processed carrots. This brings the best moisture and texture to the cupcakes.
- Frosting: I also recommend my maple cinnamon cream cheese frosting for these cupcakes.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Disclaimer: These posts and recipes are part of the week long event (#FallFlavors). All opinions are my own. Thank you to our amazing sponsors for providing the prize packs for our giveaways and also products to the #FallFlavors bloggers to use in their recipes.
If you’re a carrot cake lover like me, can I recommend my carrot cake coconut macaroons?
I made these for a family Easter celebration. They were seriously the most delicious carrot cake I’ve ever had and they got RAVE reviews from the whole family. Thank you for such an amazing recipe!
Thanks so much, Cindy! I’m so glad you enjoyed it!
Came out perfectly
So glad to hear this, Kora! Thank you!
Third time making these in just 2 weeks! So many compliments and requests for the recipe!! I added some wheat germ and raisins the last time I made them and everyone loved them too!
Yum, thanks, Ma! 🙂