This is a delicious carrot cake cupcake recipe with a tangy cream cheese frosting that makes every bite irresistible! The batter is incredibly moist and spiced, and finely grated carrots add natural sweetness and texture.
Recipe Science
- Finely shredded carrots evenly distribute moisture and sweetness without creating dense pockets and a fibrous texture in the cake.
- Sour cream adds moisture, richness, and acidity, creating a tender crumb while enhancing lift and balancing sweetness.
- Sifting and whisking evenly distribute the flour, leavening agents, and spices for consistent rise and balanced flavor.
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Why It Works
Carrot cake cupcakes are a perfect example of how simple ingredients transform vegetables into a moist, tender, and deliciously spiced dessert. Vegetable oil and sour cream keep them moist and light, while leaveners ensure a perfect rise. A warm blend of cinnamon, nutmeg, ginger, and cloves brings cozy spice flavors, making these cupcakes extra special.
The tangy cream cheese frosting pairs perfectly with the warm spices and sweet cake. Be sure your butter and cream cheese are softened so the frosting whips up smooth and creamy. This bakery-style recipe is perfect to prepare in the spring, whether celebrating Easter, hosting brunch, or craving a sweet treat with coffee or tea.
Ingredients You’ll Need
- Carrots: I highly recommend freshly grating the carrots. They contain more moisture, sweetness, flavor, and nutrients than pre-shredded carrots. You’ll need 1 ½ cups of finely shredded carrots for the recipe.
- Flour: All-purpose flour contains a moderate level of protein (10 to 13%) for a tender cupcake structure.
- Leavening Agents: Using baking powder and baking soda, ensure the vegetable batter becomes light and tender instead of dense.
- Flavoring: To enhance the carrots’ natural sweetness and boost the cakes’ aroma, I add kosher salt, cinnamon, nutmeg, ginger, cloves, and vanilla extract.
- Nuts: I prefer to add rich chopped pecans for a crunchy contrast in the cake.
- Fruit: Raisins add a classic sweetness and chewiness to carrot cake cupcakes, but they’re easy to leave out if you prefer.
- Oil: Vegetable oil stays liquid at room temperature, keeping the cupcakes soft and tender for days. It also coats the flour proteins, limiting gluten development, which helps create a light and delicate crumb.
- Sour Cream: Sour cream adds moisture and richness without making the batter too thin. Its acidity helps tenderize the gluten, creating a softer crumb while activating the baking soda for better lift.
- Sweetener: Light brown sugar adds molasses flavor and acts as a humectant, drawing in moisture to keep the cupcakes soft. Granulated sugar helps create a light, tender crumb.
- Frosting: I use my classic cream cheese frosting recipe for the cupcakes. It combines softened cream cheese, butter, powdered sugar, and vanilla.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This carrot cupcake is easy to customize! Try these delicious options:
- Stronger Carrot Flavor: Shred the carrots using the largest hole on the box grater, then roughly chop them into smaller pieces. Add up to 2 cups of carrots for a more intense taste.
- Flour Options: If you have dietary restrictions, use gluten-free flour. For an even softer crumb, try different types of flour, like pastry flour or cake flour.
- Oil Substitutes: Use a neutral-flavored oil, such as canola oil, avocado oil, or light olive oil.
- Sour Cream Swaps: Try adding full-fat plain Greek yogurt. However, the crumb will be slightly less soft because of the protein. Instead of dairy, try adding applesauce or crushed pineapple to keep the cupcake soft with less fat.
- Flavoring Options: Try adding cardamom, allspice, or mace. Try adding apple pie spice or pumpkin pie spice. Add rose water or lavender for a floral note.
- Swap the Nuts: Use traditional walnuts, pecans for a buttery crunch, almonds for a mild nuttiness, or pistachios for a unique twist.
- Add Dried Fruit: Mix in golden raisins, cranberries, or chopped apricots for extra sweetness and a chewy texture.
- Brighten with Citrus: Add freshly grated lemon or orange zest to enhance the carrot’s natural sweetness with a zesty kick.
- Frosting: Switch the cream cheese frosting with stabilized whipped cream, buttercream, or try my vanilla sugar cookie frosting.
How to Make Carrot Cake Cupcakes
Step 1: Heat the Oven
Positioning the oven rack in the middle allows for even heat distribution. Preheating to 350ºF (177ºC) allows the leavening agents—baking powder and baking soda—to activate properly, ensuring a light and airy texture. Using paper liners makes for easy cleanup and creates a barrier that helps control moisture loss, keeping the cupcakes soft and tender.
Quick Substitution: If baking the cupcakes without liners, lightly grease and flour the pan to prevent sticking and ensure easy removal.
Step 2: Mix the Dry Ingredients
Sifting aerates the flour, prevents clumps, and distributes leavening agents for a uniform rise. Whisking blends the spices and dry ingredients, creating a consistent texture and balanced flavor throughout the cake.
Step 3: Mix the Wet Ingredients
Whisking the sugars, eggs, oil, sour cream, and vanilla vigorously aerates the mixture, promoting emulsification and a stable structure for even baking.
Folding in the carrots, nuts, and raisins last ensures even distribution.
Step 4: Make the Cupcake Batter
Gently folding the flour mixture into the wet ingredients minimizes gluten development, preserving a soft and tender crumb. Scraping the bottom of the bowl ensures all ingredients are evenly incorporated without deflating the air pockets that contribute to the cupcakes’ rise.
Step 5: Portion the Cupcakes
Filling each cupcake liner about ¾ full ensures even baking and a consistent rise without overflowing. This allows the batter enough room to expand while maintaining a domed shape as the leavening agents activate and create lift during baking.
Step 6: Bake
Baking for about 20 minutes ensures the cupcakes are fully set while retaining moisture. A toothpick should come out clean with a few moist crumbs, indicating proper starch gelatinization and protein coagulation without overbaking.
Tips for Perfect Execution: Measuring an internal temperature of 200 to 205°F (93 to 96ºC) precisely confirms doneness while keeping the cupcakes soft and tender.
Step 7: Cool
Allowing the cupcakes to sit in the pan for 5 minutes lets residual heat set their structure, preventing them from breaking when removed. Transferring them to a wire rack immediately after stopping the cooking process promotes even airflow, preventing excess moisture buildup that could lead to fogginess.
Pro Tip: Cool the cupcakes completely before frosting for about 30 minutes, which ensures the frosting stays smooth and stable without melting.
Step 8: Whip the Butter and Sugar
Starting on low speed ensures even sugar incorporation without a powdery mess, while gradually increasing to medium aerates the butter for a light, fluffy texture. This step creates a stable base for the cream cheese, ensuring a smooth and spreadable frosting.
Step 9: Add the Cream Cheese and Vanilla
Adding cream cheese in stages ensures even mixing without over-softening. Beating on medium in an electric mixer aerates the frosting for a smooth, fluffy texture, while the concentrated vanilla extract enhances flavor without making it runny in consistency.
Step 10: Frost the Cupcakes
Transferring the frosting to a piping bag allows for precise application. I like using a round tip for a more rustic look or a star tip for a gourmet design.
Expert Tip: If the frosting gets too soft, chilling it to 60 to 65ºF (15 to 18ºC) helps it firm up for better piping consistency and well-defined swirls without losing structure.
Step 11: To Serve
For a finishing touch, add a garnish like chopped nuts, shredded coconut, candies, or a dusting of cinnamon. Festive sprinkles can also add a fun pop of color for special occasions.
Serve the cupcakes immediately, or cover and refrigerate to keep the frosting firm and flavors fresh. For the best texture, let them sit at room temperature before serving.
Frequently Asked Questions
You can freeze carrot cake cupcakes and the frosting separately. Cool completely, wrap in plastic, and then store in an airtight container for up to 3 months. Thaw overnight in the fridge before frosting. If needed, whip the frosting to make it fluffy.
Pre-shredded carrots can be used, but remember that they tend to be drier and thicker than freshly shredded ones. To help, briefly soak them in warm water for a few minutes and then pat them dry before using. Chop them into smaller pieces to avoid large chunks.
Yes, cream cheese frosting should be refrigerated since it contains dairy, which can spoil if left at room temperature for too long. I recommend storing frosted cupcakes in the refrigerator if you’re not serving them within two hours. When ready to enjoy, let them sit at room temperature for about 30 minutes to soften the frosting for the best texture and flavor.
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Carrot Cake Cupcakes
Ingredients
Carrot Cake Cupcakes
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, room temperature
- ½ cup vegetable oil
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups shredded carrots, peeled and finely grated
- ½ cup chopped pecans, or walnuts, optional
- ¼ cup raisins, optional
Cream Cheese Frosting
- ½ cup unsalted butter, softened to 65ºF (19ºC)
- 2 cups powdered sugar
- 8 ounces cream cheese, softened to 65ºF (18ºC)
- ½ teaspoon vanilla extract
Instructions
- Heat the Oven – Set the oven rack to the middle position. Heat the oven to 350ºF (177ºC). Add paper liners to a 12-cup muffin pan. Set aside.
- Mix the Dry Ingredients – In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisk to combine.
- Mix the Wet Ingredients – In a large bowl, vigorously whisk together granulated sugar, brown sugar, eggs, vegetable oil, sour cream, and vanilla until thick and smooth, 3 minutes. Fold in the shredded carrots, nuts, and raisins (if using).
- Make the Cupcake Batter – Gently fold the flour mixture into the carrot mixture until just moistened, scraping the bottom with some lumps and flour spots remaining. Do not overmix.
- Portion the Cupcakes – Evenly divide the cupcake batter amongst the cups, about ¾ full.
- Bake – Bake for 18 to 20 minutes. A toothpick inserted in the center should come out clean with a few moist crumbs, or the internal temperature should reach 200 to 205°F (93 to 96ºC).
- Cool – Let the cupcakes sit in the pan for 5 minutes, then immediately transfer to a wire rack. Cool completely before frosting, about 30 minutes.
- Whip the Butter and Sugar – In a stand mixer fitted with a paddle or hand mixer, beat softened butter and powdered sugar on low speed until just incorporated, about 30 seconds. Gradually increase the speed to medium, beating the mixture until light and fluffy, about 1 minute.
- Add the Cream Cheese and Vanilla – Add half of the softened cream cheese and beat on medium speed until incorporated, about 15 seconds. Add the remainder of the cream cheese and beat until smooth and fluffy, about 15 seconds. Add the vanilla extract and beat until combined, about 10 to 15 seconds.
- Frost the Cupcakes – Transfer the cream cheese frosting to a piping bag fitted with a large round tip (Ateco 806) or star tip (Ateco 824). Pipe the desired amount of frosting on each cupcake. If needed, chill the frosting until it slightly stiffens and feels cool before piping, around 60 to 65ºF (15 to 18ºC).
- To Serve – Add garnish or decoration if desired. Serve the cupcakes immediately or cover and refrigerate.
Recipe Video
Notes
- Frosting Yield: Makes about 1 ¾ cups.
- Stronger Carrot Taste: Shred the carrots with the largest grater hole, then roughly chop before adding to the batter.
- Sweeter Frosting: Add 2 ½ to 3 cups of powdered sugar. The more sugar added, the stiffer the texture.
- Add Raisins: Mix ¼ to ½ cup of raisins into the batter.
- Mini Cupcakes: Fill cupcake liners ⅔ full. Bake for 10 minutes, then check for doneness. Immediately remove from the pan and cool on a wire rack.
- Make Ahead: The cupcakes can be made 1 day ahead and stored in an airtight container on the counter. The frosting can be made 3 days before, refrigerated, and brought to 60 to 65ºF (15 to 18ºC) before using about 30 minutes.
- Storing: Refrigerate in an airtight container for up to 3 days. Bring to room temperature before serving.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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