Go Back Email Link
–+ servings
Carrot cake cupcakes sit elegantly on a white plate, crowned with luscious cream cheese frosting. A delicate frosting carrot adorns each one. They rest invitingly on a wooden board, with a striped cloth adding charm to the background.
Print Recipe

Carrot Cake Cupcakes

These carrot cake cupcakes are soft and fluffy, filled with delicious spices, and topped with velvety cream cheese frosting.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 servings
Calories: 225kcal
Author: Stephanie Wilson

Ingredients

  • 1 ⅓ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup cooking oil
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/3 cup plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded carrots chopped
  • 1/2 cup optional add ins chopped nuts (walnut or pecans) and/or raisins

Cream Cheese Frosting

  • 8 ounces cream cheese at room temperature
  • 1/2 cup butter at room temperature
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • pinch salt

Instructions

  • Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside. Whisk the oil, brown and granulated sugar, eggs, yogurt (sour cream), and vanilla extract together until combined, and then whisk in the carrots. Pour the wet ingredients into the dry ingredients and fold or whisk together until combined. The batter will be slightly thick.
  • Transfer the batter into the lined cups with a spoon or large ice cream scoop. Bake for 21–23 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

Cream Cheese Frosting

  • While the cupcakes are cooling, in a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add powdered sugar, vanilla extract, and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Cover and refrigerate as the cupcakes cool.
  • Frost cooled cupcakes and top with optional carrot toppers if desired. Cover and store leftover cupcakes in the refrigerator for up to 5 days.

Notes

  1. Yogurt: You can use plain or Greek yogurt in the recipe, or substitute it with sour cream, applesauce, or the same amount of crushed pineapple.
  2. Carrots: It's best to freshly shred carrots instead of buying the pre-shredded carrots at the grocery store, which can be dry. After shredding them on a box grater, give them a rough chop for great consistency in the cupcakes!
  3. Mini Cupcakes: For around 30 mini cupcakes, bake for about 12–13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
  4. Making Ahead: Plain cupcakes can be made 1 day ahead, covered, and stored at room temperature or in the refrigerator. Frosting can also be made ahead and stored covered in the refrigerator for up to 1 day ahead.
  5. Storing: Cover and store leftover cupcakes in the refrigerator for up to 5 days.
  6. Freezing: Frosted or unfrosted cupcakes can be frozen in an airtight container for up to 3 months. Thaw overnight in the refrigerator.
  7. Carrot Toppers as an Optional Garnish: Melt 4 ounces of white chocolate in a microwave-safe bowl. Follow package instructions (about 20-second increments), stirring after each until perfectly smooth. Divide into two bowls. Tent one with orange gel food coloring and the other with green. Transfer each into piping bags, sandwich baggies, or squeeze bottles, and snip the tip or corner of a baggie. On a parchment-lined baking sheet, drizzle the orange chocolate into a zig-zagged carrot shape, then drizzle the green melted chocolate onto the tops to make the carrot stems. Refrigerate the pan until the carrots are set, which only takes a few minutes. White chocolate can soften at room temperature, so store it in the refrigerator until you're ready to serve the cupcakes.

Nutrition

Calories: 225kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 32mg | Sodium: 252mg | Potassium: 103mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2726IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg