These light and fluffy carrot cake cupcakes are packed with shredded carrots, warm spices, and topped with rich cream cheese frosting. These flavorful cupcakes are truly addictive and hard to put down!
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Despite all of the different ways to make carrot cake (e.g. adding pineapple, raisins, and/or walnuts), the best carrot cake doesn't need any of those bells and whistles.
When you have a flavorful and moist cake that has plenty of warm spices, it's a transporting experience on its own, like moist spice bundt cake with caramel frosting.
But the proverbial cherry on top is, of course, the rich and tangy cream cheese frosting. Carrot cake without cream cheese frosting is like french fries without ketchup: No thank you.
Add these delicious cupcakes to your Easter brunch table, along with coconut cream eggs!
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Why These Cupcakes are the Best
- The addition of whole-wheat flour deepens the flavor and adds nuttiness and complexity to the cake itself.
- I often find that the spice level isn't high enough in recipes for carrot cake, so I've added a generous amount of cinnamon to ensure that you taste the fragrant spice infused throughout.
- There is an ample amount of grated carrot here as well - not only do carrots provide natural sweetness, but they provide moisture that is so necessary for a delicious cupcake!
- As for the cream cheese frosting, WHO DOESN'T LOVE CREAM CHEESE FROSTING?? It has to be one of the best dessert foods ever created. It hits all of the right notes: rich, tangy, sweet and creamy.
Ingredient Notes
- all-purpose flour & whole wheat flour
- ground cinnamon, ginger, and nutmeg
- canola oil
- light brown sugar
- grated carrots
- cream cheese
- powdered sugar
How to Make Carrot Cake Cupcakes
*See recipe card below for printable instructions.
Preheat the oven to 350°F. Line a standard muffin tin with paper liners. In a medium bowl, mix together all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, ginger, and nutmeg.
In a large bowl, whisk together the oil, brown sugar, eggs, and vanilla. Stir in grated carrots. Add dry ingredients and mix until just combined.
Divide the batter evenly among the muffin cups (each should be about ⅔ full). Bake until a toothpick inserted into cupcakes comes out clean, 18-20 minutes. Let cool completely.
Make the frosting:
Fit the bowl of a stand mixer with paddle attachment, and beat the cream cheese, butter, and vanilla on medium-high speed until very smooth and creamy. On low speed, gradually mix in the powdered sugar and beat until fluffy. Frost cupcakes using a pastry bag or preferred kitchen tool and sprinkle with chopped pecans (if using).
Expert Tips
- Storage: Store in an airtight container at room temperature for up to 3 days.
- How to freeze: Wrap individual cupcakes with foil or plastic wrap and place in a freezer-safe bag. They can be stored in the freezer for up to 3 months.
- Make sure that your cream cheese and butter are at room temperature before you start beating them together. If they are still cold, you will end up with lumpy frosting.
- Use room-temperature eggs. This incorporates air into your batter and makes your cupcakes so much lighter and fluffier. To quickly bring your eggs to room-temperature, place them in a bowl of warm water for a few minutes.
- Mix just until combined. Over-mixing could produce extra gluten, creating chewier cupcakes, and we are going for a lighter texture.
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The Best Carrot Cake Cupcakes Recipe
Equipment
- muffin tin
Ingredients
For the cupcakes:
- ½ cup unbleached, all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ cup canola oil
- ¾ cup light brown sugar, firmly packed
- 2 eggs, room temperature
- ½ teaspoon vanilla extract
- 1 ½ cups grated carrots (2-3 medium carrots)
- ¼ cup toasted pecans, chopped (optional garnish)
For the frosting:
- 8 ounces cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F. Line a standard muffin tin with paper liners.
- In a medium bowl, mix together all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, whisk together the oil, brown sugar, eggs, and vanilla. Stir in grated carrots. Add dry ingredients and mix until just combined.
- Divide the batter evenly among the muffin cups (each should be about ⅔ full). Bake until a toothpick inserted into cupcakes comes out clean, 18-20 minutes. Let cool completely.
Make the frosting:
- Fit the bowl of a stand mixer with paddle attachment, and beat the cream cheese, butter, and vanilla on medium-high speed until very smooth and creamy. Turn mixer off and scrape down sides of bowl with a rubber spatula. Beat mixture for 2 more minutes on medium-high.
- On low speed, gradually mix in the powdered sugar and beat until fluffy. (May need to turn mixer off, scrape down sides of bowl, and continue mixing).
- Frost cupcakes using a pastry bag or preferred kitchen tool and sprinkle with chopped pecans (if using).
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Make sure that your cream cheese and butter are at room temperature before you start beating them together. If they are still cold, you will end up with lumpy frosting.
- Use room-temperature eggs. This incorporates air into your batter and makes your cupcakes so much lighter and fluffier. To quickly bring your eggs to room-temperature, place them in a bowl of warm water for a few minutes.
- Mix just until combined. Overmixing could produce extra gluten, creating chewier cupcakes, and we are going for a lighter texture.
Barb+Haner
Yum! I agree that the wheat flour would give it a somewhat nutty flavor. I love my wheat bread for that reason. I will be trying this recipe. Maybe even for Easter?!
Gastronotherapy
Yes, Easter is a perfect time for carrot cake cupcakes!
Robin
Recipe looks abd sounds delicious!! Says it serves 8. Am I correct in thinking that it makes only 8 cupcakes?
Gastronotherapy
Hi Robin, I used a larger-sized muffin tin when I made this recipe initially. With a standard-sized tin (with 12 slots), it should make 12 cupcakes. You can also easily double the recipe! Thanks for stopping by and leaving a comment. Let me know if you give them a try! 😍
Barb+Haner
This must be a favorite in our family because several of us have tried and loved this recipe!
Gastronotherapy
Wonderful! 🙂
Sharon
I love the simplicity of this carrot cake recipe (I hate raisins and nuts in my carrot cake)! They turned out so moist and the level of spice was perfect. Can't wait to share them with my family!
MaryAnne
I'm so happy you loved them, Sharon! Raisins and nuts are hit-and-miss for me in carrot cake; it really depends on the recipe. I hope your family loves them as well! Thanks for stopping by my site! 😀