These carrot cake cupcakes are soft, perfectly spiced, and packed with cozy flavor in every bite. Tender crumbs, warm cinnamon, and just the right amount of sweetness make them everything you love about classic carrot cake, all in a perfectly portioned cupcake. 

Carrot cake cupcakes with a bite taken out of one.

EMAIL ME THE RECIPE!

Enter your email below and we'll send this recipe to your inbox. Plus, enjoy exclusive content!

A Note from Kim

The Ultimate Springtime Treat

I love making carrot cake cupcakes for Easter because they feel classic but still fun and shareable. They’re easier than making a full cake, perfect for gatherings, and always disappear fast. Between the cozy spices, tender crumb, and that rich cream cheese frosting, it’s easy to see why everyone loves them.

They’re incredibly moist thanks to oil, sour cream, milk, and plenty of grated carrots. The oil keeps them soft without any greasy taste, while sour cream adds richness and milk keeps them light and fluffy. Combined with warm spices and cream cheese frosting, they’re flavorful, tender, and impossible to resist. 

With love (and lots of good eats), - Kim

Just made these and they turned out delicious! I followed the recipe exactly as written, no substitutions, and they came out perfect. I love your recipes! They’re always so reliable.

— Danielle

What are the ingredients in carrot cake cupcakes?

Let’s gather everything you need to make these perfectly moist carrot cake cupcakes! Here are a few tips on the key ingredients, and you can find all the measurements in the recipe card below.

Bowls with shredded carrots, sugar, flour, spices, nuts and vanilla near a stick of butter.
  • Spices: The secret to a good carrot cake is plenty of cinnamon, ginger, and nutmeg! Don’t skimp, you could even add up to about 3/4 tsp ground ginger.
  • Sugars: Light brown sugar and granulated sugar work together to sweeten the batter, with the brown sugar adding extra moisture and depth.
  • Vegetable oil: Using a neutral oil keeps the cupcakes soft while letting all the warm spice flavors really shine.
  • Large eggs, sour cream, and milk: These add richness and tenderness while keeping the crumb light and fluffy.
  • Carrots: Freshly peeled, shredded, and coarsely chopped carrots are worth the extra effort. Pre-shredded carrots are dry and tough, which can make the cupcakes less tender.
  • Nuts (optional): Chopped walnuts or pecans add crunch and a little extra texture.
  • Cream cheese frosting: You could use vanilla buttercream, but in my opinion, cream cheese frosting goes best with carrot cake. Always use a block of cream cheese, and avoid whipped or tub varieties, which are too thin and can make the frosting runny.

Kim’s Recipe Tips

  • Bring dairy ingredients to room temperature. Room temperature eggs, sour cream, and milk blend more smoothly and help create a better texture.
  • Measure flour correctly. Spoon the flour into your measuring cup and level it off instead of scooping directly from the bag to avoid dense cupcakes.
  • Don’t overmix the batter. Once the wet and dry ingredients are combined, mix just until everything is incorporated. Overmixing can make the cupcakes dense instead of light and fluffy.
  • Let the cupcakes cool completely before frosting. Cream cheese frosting will melt if the cupcakes are still warm.
  • Chill the frosting if needed. If your cream cheese frosting feels a little soft, pop it in the refrigerator for 15–20 minutes to firm up. This is especially helpful if you plan to pipe it, since slightly chilled frosting holds its shape much better.
  • Toast the nuts (if using). Toasted walnuts or pecans add extra flavor and crunch.
  • Making mini cupcakes? Use the same oven temperature and bake for about 12–13 minutes, which should yield roughly 30 mini cupcakes. 

How to Make Carrot Cake Cupcakes

You can find the full printable instructions in the recipe card below.

Whisking flour, baking powder and spices in a large bowl.

Step 1: Whisk dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.

Stirring oil, eggs, sugar and shredded carrots in a large bowl.

Step 2: Mix wet ingredients. In a separate medium bowl, combine the oil, sugars, eggs, sour cream, milk and vanilla until smooth, then stir in the carrots.

Stirring carrot cake cupcake batter in a large glass bowl.

Step 3: Combine. Add the wet ingredients to the dry mixture and gently fold or whisk until fully combined. The batter will be slightly thick.

Batter in a muffin pan.

Step 4: Add cupcake batter to pan. Divide batter into the cupcake liners, filling each about ¾ full to prevent overflow.

Baked cupcakes in a muffin pan.

Step 5: Bake. Place in the oven and bake for 20–23 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.

Beating cream cheese and butter together.

Step 6: Make the frosting: Beat the cream cheese and butter together in a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment until smooth and creamy.

Beating together cream cheese frosting in a large bowl.

Step 7: Finish the frosting. Add the powdered sugar, vanilla, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for about 2 minutes. Cover and refrigerate the frosting while the cupcakes cool. 

Frosting and adding garnish to carrot cake cupcakes on a wire rack.

Step 8: Frost the cupcakes. Frost the cooled cupcakes and add any garnishes you like. I used an Ateco 808 piping tip and finished the swirl with a small icing spatula, but any decorating style works. 

Frequently Asked Questions

How do I decorate carrot cake cupcakes?

For decorating, I like to pipe the cream cheese frosting using an Ateco 808 tip, though a 1M tip is another go-to for a classic swirl. Top with chopped walnuts or pecans for a little crunch, and add a small candy carrot for a festive touch. Chilling the frosting slightly helps it hold its shape and makes piping much easier.

How can I make cupcakes ahead of time?

These can be prepared a day ahead. Let them cool completely, then store in an airtight container at room temperature overnight. Make the frosting on the day you plan to serve, and frost the cupcakes just before enjoying.

Should you refrigerate carrot cake with cream cheese icing?

Yes, frosted cupcakes can be kept in an airtight container at room temperature for 2–4 hours. For anything longer, it’s best to store them in the fridge to keep the frosting fresh and safe to eat.

How long do carrot cake cupcakes last?

Unfrosted carrot cake cupcakes stay fresh 1–2 days at room temperature, up to 5–7 days in the fridge, and 2–3 months in the freezer when wrapped well. Let refrigerated or frozen cupcakes sit at room temperature for 15–30 minutes before frosting and serving for the best flavor and texture.

Carrot cake cupcakes topped with chopped nuts and a small candy carrot.

More Spring Sweet Treats

Slice of pistachio dessert with a fork in it.

Layered Pistachio Dessert
Carrot muffins drizzled with cream cheese frosting.

Carrot Muffins
Bird's nest easter cookies with frosting, toasted coconut and mini Cadbury eggs.

Bird’s Nest Easter Cookies
Iced carrot cake loaf topped with chopped walnuts.

Carrot Cake Loaf

If you try this carrot cake cupcake recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Subscribe to our mailing list to receive more delicious recipes straight to your inbox.

Carrot cake cupcakes with a bite taken out of one.
Print Recipe Pin Recipe
5 from 5 votes
Leave a Review »

Carrot Cake Cupcakes

Yield: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling time: 1 hour
Total Time: 1 hour 40 minutes
Soft, perfectly spiced carrot cake cupcakes with warm cinnamon and classic cozy flavor in every bite.
Author: Kim

Ingredients

  • 1 ⅓ cups (166g) all-purpose flour, spoon and leveled
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ½ cup (120ml) vegetable oil
  • ⅔ cup (150g) packed brown sugar
  • ⅓ cup (65g) granulated sugar
  • 2 large eggs, at room temperature
  • ¼ cup (60g) sour cream or Greek yogurt, at room temperature
  • ¼ cup (59ml) whole milk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (200g) peeled, finely shredded, and coarsely chopped carrots, about 3 large carrots
  • ⅔ cup (77g) chopped walnuts or pecans, optional

Cream Cheese Frosting

  • 8 ounces (224g) full-fat block cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 cups (360g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • optional garnish: candy carrot topper and/or finely chopped walnuts or pecans

EMAIL ME THE RECIPE!

Enter your email below and we’ll send this recipe to your inbox. Plus, enjoy exclusive content!

Instructions 

  • Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
  • In a large bowl, whisk together the 1 ⅓ cups (166g) all-purpose flour, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon ginger, and ¼ teaspoon nutmeg. Set aside.
  • In a separate bowl, whisk the ½ cup (120ml) vegetable oil, ⅔ cup (150g) packed brown sugar, ⅓ cup (65g) granulated sugar, 2 large eggs, ¼ cup (60g) sour cream or Greek yogurt, ¼ cup (59ml) whole milk and 2 teaspoons vanilla extract until smooth, then stir in the 1 ½ cups (200g) peeled, finely shredded, and coarsely chopped carrots. Add the wet ingredients to the dry ingredients and gently fold or whisk until fully combined. The batter will be slightly thick. Gently stir in the ⅔ cup (77g) chopped walnuts or pecans if using.
  • Spoon the batter into the prepared liners, filling each about ¾ full to prevent overflow. Bake for 20–23 minutes, or until a toothpick inserted in the center comes out clean. For mini cupcakes (about 30), bake for 12–13 minutes at the same temperature. Let the cupcakes cool completely before frosting.
  • To make the frosting, beat the 8 ounces (224g) full-fat block cream cheese and 1/2 cup (8 Tbsp; 113g) unsalted butter together in a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment until smooth and creamy. Add the 3 cups (360g) powdered sugar, 1 teaspoon pure vanilla extract, and 1/8 teaspoon salt. Beat on low speed for 30 seconds, then increase to high speed and beat for about 2 minutes. Cover and refrigerate the frosting while the cupcakes cool. This is especially helpful if you plan to pipe it, as chilled cream cheese frosting holds its shape better.
  • Frost the cooled cupcakes and add any garnishes you like. I used an Ateco 808 piping tip and finished the swirl with a small icing spatula, but any decorating style works. Store leftover cupcakes covered in the refrigerator for up to 5 days. A cupcake carrier works great for storing and transporting decorated cupcakes.

Notes

Grate your own carrots: Skip the pre-shredded bags, fresh carrots add more moisture and flavor. A box grater or food processor attachment makes the job fast and easy.
Frosting: If you plan to frost your cupcakes with a thin layer of frosting, then feel free to divide the frosting recipe in half.
Make-ahead & freezing tips: The cupcakes can be baked up to 1 day ahead and stored, covered, at room temperature or in the fridge. The frosting can also be made a day in advance and kept covered in the refrigerator. If it firms up after chilling, simply beat it with a mixer for about a minute to make it smooth and spreadable again. Both frosted and unfrosted cupcakes freeze well for up to 2–3 months. Thaw overnight in the refrigerator before serving.
Nutrition: Details provided are an estimate only and based on 1 cupcake, assuming the recipe yields 12 uniform cupcakes and all the frosting is used. 
Special tools: 12-count Muffin Pan | Cupcake Liners | Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Box Grater | Piping Bags (Reusable or Disposable) | Ateco #808 Piping Tip | Candy Carrots | Small Icing Spatula | Cupcake Carrier
photos by amie of food duchess
Author: Kim
Course: Dessert
Cuisine: American
Serving: 1cupcake, Calories: 484kcal, Carbohydrates: 62g, Protein: 4g, Fat: 25g, Saturated Fat: 11g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 74mg, Sodium: 307mg, Potassium: 139mg, Fiber: 1g, Sugar: 49g, Vitamin A: 3247IU, Vitamin C: 1mg, Calcium: 71mg, Iron: 1mg

Did you make this recipe?

Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!