Carrot Cake Cupcakes with Cream Cheese Frosting

These cupcakes pack all the warm-spiced flavor of a full carrot cake into individual portions, with grated carrots folded straight into a simple one-bowl batter. They bake up quickly, in about twenty minutes, then get topped with a classic tangy cream cheese frosting once fully cooled. Piped or simply spread on top, they're an easy way to bring carrot cake to a party without slicing a whole cake.

Spiced carrot cake cupcakes topped with classic tangy cream cheese frosting.

Why You'll Love This Recipe

• Fast: ready in about 35 minutes (15 min prep, ? min cook)
• Simple: 17 everyday ingredients
• Feeds the family: 12 servings
• Light: about 280 calories per serving

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/4 cups grated carrots
• 1/2 cup chopped walnuts, raisins, or shredded coconut
• 8 oz cream cheese (softened)
• 1/2 cup butter (softened)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Heat the oven to 350°F (175°C) and line a cupcake pan with liners.
2. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a medium bowl.
3. Whisk the brown sugar, granulated sugar, eggs, oil, and vanilla together in a separate bowl until smooth.
4. Fold in the grated carrots and any optional mix-ins like walnuts or raisins.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fill the cupcake liners about two-thirds full with batter.
7. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean.
8. Let the cupcakes cool completely before frosting.
9. Beat the cream cheese and butter together in a large bowl until smooth and creamy.
10. Gradually add the powdered sugar, beating until light and fluffy.
11. Mix in the vanilla extract for extra flavor.
12. Use a piping bag with a star tip to frost the cooled cupcakes.
13. Sprinkle with chopped walnuts, pecans, or toasted coconut.
14. Finish with a light drizzle of caramel or honey if you want more sweetness.

Cooking Tips

• Grate the carrots finely so they distribute evenly and blend smoothly into the batter.
• Let the cupcakes cool completely before frosting so the frosting doesn't melt.
• Beat the frosting until genuinely light and fluffy for the best texture to pipe or spread.

Substitutions

• Shredded coconut can replace walnuts or raisins as a mix-in.
• Coconut oil can replace vegetable oil.
• Neufchâtel cheese can replace regular cream cheese for a lighter frosting.

Storage

• Refrigerate frosted cupcakes in an airtight container for up to 4 days.
• Bring to room temperature for about 15 minutes before serving.
• Freeze unfrosted cupcakes for up to 2 months.

Serving Suggestions

• Serve at room temperature for the best flavor.
• Add a sprinkle of chopped nuts or toasted coconut on top.
• A light finishing drizzle of caramel makes them feel extra special for a party.

Nutrition (per serving)

Nutrient	Amount
Calories	280 kcal

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