These carrot cake cupcakes are made from scratch with grated carrots and a soft, fluffy and moist texture. Top with the best cream cheese frosting for a simple Easter treat!

Carrot cake cupcakes.

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Easter Carrot Cake Cupcakes

I love a classic carrot cake for Easter, but carrot cake cupcakes are a fun twist. They’re moist, fluffy, and have amazing flavor. They’re my new favorite Easter dessert!

I adapted this carrot cake cupcake recipe from my grandma. The original recipe wasn’t quite sweet enough, so I tested it until it was perfect! The tangy cream cheese frosting adds balance to the warm spices just like with carrot cake cookies recipe!

Ingredient Notes

The ingredients in bowls separated for carrot cake cupcakes.

Find the full printable recipe with specific measurements below.

  • Baking staples: Flour adds the perfect base texture while baking powder and baking soda help raise the cupcake top in the muffin pan.
  • Ground cinnamon and sea salt: Cinnamon adds warm flavor while salt balances the cupcake taste and boosts the rise while baking.
  • Eggs: Bring to room temperature so they incorporate fully into the batter.
  • White and brown sugar: The mixture is added for sweetness!
  • Sour cream and vegetable oil: Keeps the carrot cupcakes moist in every way.
  • Vanilla extract: Just a teaspoon is all you need to blend the flavors together!
  • Carrots: Freshly grate your carrots giving the perfect texture to each carrot cupcake. If you use pre-shredded carrots, pulse a few times in the blender.
  • Homemade cream cheese frosting: Softened cream cheese, softened butter, powdered sugar (confectioners’ sugar) and vanilla extract.

How to Make Carrot Cake Cupcakes

The process of making carrot cupcakes in a six step photo collage.
  • Dry ingredients. Whisk together flour, baking soda, powder, cinnamon, and salt in a bowl. Set aside.
  • Mix batter. Next, beat the eggs for 2-3 minutes in a large bowl. Then stir in sugar, oil, sour cream, and vanilla.
  • Combine. Slowly add the dry ingredients to the wet ingredients until combined. Fold in carrots.
  • Fill. Fill cupcake liners about 2/3 of the way full (don’t overfill, or else they’ll get that dreaded “mushroom top”).
  • Frosting. Beat together the cream cheese and butter with an electric mixer until smooth. Then slowly mix in the powdered sugar and vanilla and beat just until combined and fluffy.
  • Bake. Bake at 350°F in the oven for 18 to 22 minutes, or until a toothpick comes out clean. Remove from oven and move to a wire rack to let cool.

Recipe Tips and Variations

  • Cupcake liners: Use cupcake liners in the pan to ensure there’s no sticking. You can even give the liners a small spray with nonstick spray to be on the extra safe side.
  • Measure the flour: Use the spoon and level technique so that your cupcakes stay moist and fluffy.
  • Use a toothpick: Test to see if the cupcakes are done by sticking a toothpick in the center. If it comes out clean, they are ready. If not, bake a minute or two longer.
  • Let cool: Let the cupcakes cool completely before frosting. The frosting won’t hold its shape if you pipe it on top while the cupcakes are still warm.
  • To frost the perfect cupcakes: I like to use a 1M star tip or 2A round tip with a piping bag. To keep it simple, spoon the frosting into a zip-top bag and then snip off one of the corners for piping. Add toasted coconut or a candy carrot on top!
Carrot cake cupcakes on a cake stand.

Storing and Freezing

  • Store: To store frosted cupcakes, simply place them in an airtight container in the refrigerator. They will keep for about 2-3 days in the fridge.
  • Freezing: If you’d like to freeze these cupcakes, make sure to freeze them unfrosted. They’ll keep in the freezer for up to 6 months. Let thaw overnight and then frost before serving.
Carrot cake cupcakes in a muffin pan.

More Easter dessert recipes include layered Easter cake, Easter cake pops and caramel carrot cake.

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bite taken from carrot cupcake

Easter Carrot Cake Cupcakes

5 from 31 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 24
These carrot cake cupcakes are made from scratch with grated carrots and a soft, fluffy and moist texture. Top with the best cream cheese frosting for a simple Easter treat!
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Video

Ingredients 

Cupcakes

  • 2 ½ cups all-purpose flour , spooned and leveled
  • 1 ¼ teaspoons baking soda
  • 1 ¼ teaspoons baking powder
  • 1 ¼ teaspoons ground cinnamon
  • ½ teaspoon fine sea salt
  • 4 large eggs
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar , packed
  • 1 cup vegetable oil
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 3 cups freshly grated carrots

Cream Cheese Frosting

  • 8 ounce package cream cheese
  • ½ cup butter , softened
  • 4 cups powdered sugar , more as needed
  • 2 teaspoon vanilla extract

Instructions

Cupcakes

  • Preheat oven to 350°F. Line cupcake pan with paper liners and set aside.
  • Whisk together 2 1/2 cups flour, 1 1/4 teaspoons baking soda, 1 1/4 teaspoons baking powder, 1 1/14 teaspoons cinnamon and 1/2 teaspoon salt in a bowl. Set aside.
  • In a large bowl, beat 4 eggs for 2-3 minutes. Add in 1 1/2 cups granulated sugar, 1/2 cup brown sugar, 1 cup oil, 1/2 cup sour cream and 1 teaspoon vanilla and mix until combined.
  • Slowly add in flour mixture and stir until combined. Fold in 3 cups grated carrots.
  • Fill cupcake liners 2/3 of the way full and bake for about 18-22 minutes, or until a toothpick comes out clean. Remove from oven and allow to cool.

Cream Cheese Frosting

  • To make cream cheese frosting, simply beat together 8 ounces cream cheese and 1/2 cup butter. Slowly mix in 4 cups powdered sugar. Add in 2 teaspoons vanilla and mix until combined.
  • Frost the cupcakes once cooled. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

  1. Carrots: To save time, you can buy the pre-shredded carrots. Just make sure to pulse them in a blender a few times. You want the pieces to be thin and small, but not pureed. You can also use a food processor to shred your own carrots.
  2. Mix-in’s: Feel free to mix 1/2 cup pecans, walnuts, chocolate chips or raisins into the batter. 
  3. Frosting: This recipe would also taste delicious with a classic buttercream, sour cream frosting or caramel cream cheese frosting. 
  4. Storing + Freezing: Store in an airtight container in the refrigerator for up to 3 days. You may also freeze the unfrosted cupcakes for up to 6 months. Let thaw overnight and then frost before serving.
  5. Cake: Use my favorite carrot cake recipe to make a cake instead of cupcakes.

Nutrition

Calories: 366kcal, Carbohydrates: 49g, Protein: 3g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 50mg, Sodium: 191mg, Potassium: 124mg, Fiber: 1g, Sugar: 38g, Vitamin A: 2988IU, Vitamin C: 1mg, Calcium: 41mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.