These easy Carrot Cake Cupcakes are moist, tender, infused with the perfect amount of spices, and topped with a sweet cinnamon-cream cheese frosting. Add a sprinkle of pecans for the perfect finishing touch!
Carrot Cake Cupcakes
These Carrot Cake Cupcakes are one of my family’s favorite treats and everyone that tries these goes crazy for them! My dad’s all-time favorite dessert is Carrot Cake and after spending literally years perfecting my carrot cake recipe, I thought I’d tweak it a bit to create some perfectly moist, tender, and flavorful cupcakes.
All in the name of “testing,” we’ve made these cupcakes more times than I can count the last couple of months. My toddler alternates asking for these or Carrot Cake every single Sunday when we bake a treat together. As much as I love that cake, these cupcakes are easier to make (especially with four little hands adding ingredients quicker than I can monitor!).
Carrot Cake Cupcakes Taste
So what can you expect taste-wise from these cupcakes?
These classic Carrot Cake Cupcakes are moist, tender, and soft. They’re spiced with cinnamon, ginger, nutmeg, and cloves — none of which are overpowering but work together subtly to create a deep, rich flavor. This cupcake recipe emphasizes brown sugar over white– which further intensifies those deep notes of spice. The brown sugar also contributes to a more moist and tender cupcake.
These cupcakes are topped with a luscious and sweet cream cheese frosting that has a hint of cinnamon spice. The slight tang of the frosting helps to balance the sweetness of the cupcakes.
How to make Carrot Cake Cupcakes from scratch
My top tips for success in making these homemade cupcakes:
- Start with room-temperature ingredients. It’s important for the final texture of these cupcakes that all of your ingredients are at room temperature. Using room-temperature eggs ensures that the eggs disperse more evenly into the batter; that gives these cupcakes a lighter texture (the eggs trap air). Soaking refrigerated eggs in a bowl of warm (not hot) water for about 10 minutes is a quick way to do this. Otherwise, pull the eggs out of the refrigerator about 30 minutes before use. (You’ll also want the applesauce and carrots at room temperature.)
- When you measure the flour, be sure to spoon and level the measuring cups so you aren’t adding in too much or too little flour. Too much flour and you’ll get dense cupcakes and too little flour and these cupcakes will likely sink and be too wet.
- Stir everything until just combined. If you overmix the ingredients, you’ll end up with dense cupcakes.
How to know when these Carrot Cake Cupcakes are done
- Visual cues for doneness: Cupcakes are slightly domed and the tops are caramelized in appearance.
- Physical cue for doneness: A toothpick inserted into the center of the cupcakes comes out clean or with a couple of moist (not wet) crumbs. If you don’t have a toothpick, press down gently on the top of the cupcake, if the cupcake springs back nicely, they are done.
Quick Tip
Number 1 Tip For Success: Grate the carrots by hand! I know, it can be a pain, but this is how we ensure ultra-moist and delicious cupcakes. Pre-shredded carrots in the grocery store are much too large and dry for these cupcakes, and results won’t be the same.
Carrot Cake Cupcakes FAQs
I’ve included a full nutrition breakdown for these cupcakes below the recipe if you’re interested. The total caloric amount for one unfrosted cupcake is 220 calories. This does not include the frosting as that will change depending on how much frosting you use per cupcake. The frosting recipe below makes enough to add a “sky-high” amount of frosting to each cupcake (exactly what is pictured in these photos). If you want less frosting, cut the frosting recipe in half.
If you want to make these cupcakes in a miniature muffin tin instead of a regular muffin tin, you’ll want to make sure to still use paper liners and you’ll bake them around 10-15 minutes. Check the cupcakes around 10 minutes. You can test for doneness by sticking a toothpick in the center of a cupcake. If it comes out clean (or with a few moist crumbs) they are done and if it comes out wet you can add a few minutes!
Truly, these cupcakes (and the frosting) are even better the second day! The flavors from the spices have intensified by day 2, so don’t stress about having to make these the same day as an event!
For any cupcakes that don’t get eaten, store them in an airtight container (or cupcake holder) in the fridge. These cupcakes are best within 3-4 days of being made.
The finished and frosted cupcakes do not freeze and thaw well.
The unfrosted cupcakes freeze beautifully!
Freeze cooled cupcakes on a sheet pan for 1 hour and then transfer to an airtight container or bag for up to a month. Thaw at room temperature or overnight in the fridge before frosting.
Unfortunately, cream cheese frosting doesn’t freeze and thaw well, but you can prepare it a day in advance. Store it in an airtight container in the fridge and set it out to room temperature about 30-45 minutes before you want to frost the cupcakes.
Variations
- Gluten-Free: Use gluten-free flour instead of regular flour.
- More Spices: Add more nutmeg, ginger, and cloves for a stronger taste.
- Nuts or Raisins: Put in some chopped nuts or raisins for extra crunch and sweetness.
- Pineapple: Mix in some crushed pineapple to make the cake moist and fruity.
- Coconut: Use some coconut oil and add shredded coconut to give a tropical flavor.
- Switch Up The Frosting: Add a plain Vanilla Frosting, Vanilla or Chocolate Buttercream Frosting, or a Peanut Butter Frosting.
More tasty desserts
- Lemon Blueberry Sweet Rolls with a sweet glaze
- Coconut Macaroons dipped in chocolate
- Magic Cookie Bars with a graham cracker crust
- Easter Cookies with Cadbury egg candies
- Creamy Lemon Pie with a graham cracker crust
Carrot Cake Cupcakes
Equipment
- Muffin pan lined
- Mixer
Ingredients
- 1-1/3 cups flour spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1-1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2/3 cup light brown sugar packed
- 1/3 cup granulated sugar
- 2 large eggs
- 1/4 cup applesauce unsweetened
- 3/4 teaspoon vanilla bean paste or 1/2 tablespoon vanilla extract
- 1/2 cup vegetable oil or canola oil
- 1-1/2 cups finely shredded carrots see note 1
Cream Cheese Frosting
- 1/2 cup unsalted butter room temperature
- 1 (8-ounce) package cream cheese room temperature, do not use low fat
- 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3 cups powdered sugar
- 1/2 cup finely chopped pecans optional
Instructions
- Preheat oven to 350℉. Line a 12-cavity muffin pan with cupcake liners and set aside. Set out the cream cheese and butter to get to room temperature.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a separate large mixing bowl, use a mixer to beat together the brown sugar, granulated sugar, and eggs until combined. Mix in applesauce and vanilla extract. With the mixer running at low speed, slowly pour in vegetable oil and mix until combined. Finely shred the carrots on the small side of your grater and measure to ensure you have 1-1/2 cups. Add the dry ingredients right on top of the wet ingredients and the shredded carrots right on top of that. Stir until just combined, be careful to not overmix.
- Pour batter into the prepared muffin cups, filling each cup about 3/4 full. You should use all of the batter between the 12 cavities. Bake in preheated oven for about 18–22 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Cool in the muffin tin for several minutes; transfer to a wire rack and cool completely.
Frosting
- Using a hand mixer, cream together the room temperature butter and cream cheese on medium-high speed until completely smooth. Mix in vanilla extract, salt, and cinnamon. With mixer running on low speed, slowly add powdered sugar and beat until well blended and smooth. If you'd like a thicker frosting, add a bit more powdered sugar (see note 2). Chill the frosting while the cupcakes finish cooling.
- Frost completely cooled cupcakes with cream cheese frosting and if desired, sprinkle crushed pecans on top.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love the cupcakes. Realized I didn’t have applesauce so substituted Greek yogurt. My grandchildren loved them and had a serving of carrots!!
So happy you enjoyed these! 🙂
How would I adjust this recipe to make a cake instead of cupcakes?
I’d make this recipe instead: https://www.chelseasmessyapron.com/candied-pecan-carrot-cake/
I made these exactly as the recipe called for. They were moist & so delicious! Shredding the carrots was a bit of a task. I ended up with carrot purée when I used the smallest part of the grater. May rethink that part next time. The cream cheese frosting was also delicious… decadent & yummy!! Thanks for sharing this recipe!
So thrilled to hear that! Thanks for the comment Jen 🙂
Have you ever tried doubling the recipe to get 24 cupcakes? Just wondering if there would be any issues with doing that. Thank you!
I haven’t personally, but don’t see why it wouldn’t work!
This recipe was amazing !! I do want to know if the frosting will do well with color ? I want to make a tri- color frosting for Easter 🙂
Thank you!! Yes it should be great 🙂
Loved this recipe !! I did have a question though, can I add food coloring to it ? Thinking of making the frosting tri color for Easter !
I think it would be just fine with food dye! 🙂
Are they cupcakes, muffins, who cares!? 🥰They are perfect! I am at 8000 ft, I used my homemade applesauce, reduced leavening a bit, and baked at 360 degrees. Lovely!
Awesome! I’m so glad you enjoyed! Thanks for your comment! 🙂
These look sooo good, as do all your recipes-but I don’t have any applesauce – would it work out to substitute the same amount of canned pumpkin puree?
I haven’t tried it so I can’t say for sure, but I think it would work texture wise. Applesauce is naturally a lot sweeter than pumpkin though so you’d end up with a less sweet baked good
If I want to cook this in a pan instead of cupcakes what size pan should I use?
I’d recommend this carrot cake instead!
I’m planning to make the cupcakes on Saturday, frost them on Sunday and take them to work on Monday…. if I keep them in a sealed container in the fridge, am I safe? Or is it risky to frost them in advance?
I personally try to frost as close to possible for serving, but if you have a good airtight cupcake container I think it will be okay! The frosting firms a lot in the fridge so make sure to leave time for it to “thaw” a bit to room temperature so it’s not rock hard!