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Carrot Cake Cupcakes

Delicious carrot cake cupcakes that are super rich, soft and topped with a smooth cream cheese frosting. These adorable cupcakes make the perfect Easter dessert!

carrot cupcakes on cake stand
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Frosted Easter Cupcakes

With Easter right around the corner, I wanted to share this delicious dessert with you! I love a classic carrot cake, but carrot cake cupcakes are such a fun twist. They’re moist, fluffy and have amazing flavor. They’re my new favorite Easter dessert!

A few years back, I wrote down several of my grandma’s recipes for my own recipe book. This carrot cake cupcake recipe was one of them. The original recipe wasn’t quite sweet enough, so I’ve tested it a few times and finally came up with the perfect amount of sweetness.

Plus the homemade cream cheese frosting really takes these cupcakes over the top. So rich, creamy and adds a great touch. I caught myself eating it by the spoonful. How can you blame me?! So yummy!

carrot cake mixture in bowl

How to Make Carrot Cake Cupcakes

Scroll down for the printable recipe.

  1. Mix batter. Whisk together flour, baking soda and powder, cinnamon and salt in a bowl. Set aside. Next beat the eggs for 2-3 minutes in a large bowl. Then stir in sugar, oil, sour cream and vanilla. Slowly add the dry ingredients into the wet ingredients until combined. Fold in carrots.
  2. Fill. Fill cupcake liners about 2/3 of the way full (don’t overfill, or else they’ll get that dreaded “mushroom top”).
  3. 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.

Shredding Carrots

Instead of shredding the carrots with a grater, you can save time by buying a bag of pre-shredded carrots. Just make sure to pulse them in a blender a few times so that the pieces are thin and small, but not puréed. You can also use a food processor to shred your own carrots a little more easily and quickly!

Cream Cheese Frosting

Once the cupcakes have cooled, it’s time to get started on your cream cheese frosting. Make sure to soften the cream cheese and soften the butter before mixing so that it whips up smoothly without any clumps.

Once at room temperature, 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. Give it a taste and add a pinch more salt or vanilla if needed.

The frosting should be thick and sturdy enough to hold a point when you frost the cupcakes. If it looks too thin, feel free to mix in a little more powdered sugar so that it will hold it’s shape.

Baking Tips

  • 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 using the spoon and level technique so that your cupcakes stay moist and fluffy. When too much or too little flour is added, the texture can become dense or dry.
  • Test to see if the cupcakes are done by sticking a toothpick in the center. If it comes out clean, they are ready. If there is batter residue on the toothpick, bake for a few more minutes and check again.
  • Let the cupcakes cool completely before frosting. The frosting won’t hold it’s shape if you pipe it on top while the cupcakes are still warm.
carrot cupcake on counter

Cupcake Variations

  • Spice: To give it more spice flavor, try adding in 1/4 teaspoon all-spice or a pinch of nutmeg or ground ginger.
  • Mix-in’s: To add some crunch, fold 1/2 cup chopped pecans, walnuts or chocolate chips into the batter. Raisins also make a great addition. I like to soak mine first before adding to make extra plump and juicy.
  • Frosting: A classic buttercream, caramel cream cheese frosting, sour cream frosting or cinnamon cream cheese frosting would all taste delicious.
  • Mini: Fill mini cupcake pan with batter and bake at 350°F for about 10-15 minutes, or until a toothpick comes out clean.
  • Cake: Use my favorite carrot cake recipe to make a cake instead of cupcakes.

Decorations

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.

Once the cupcakes are frosted, feel free to sprinkle on some chopped nuts, toasted shredded coconut, cinnamon or add a drizzle of caramel sauce. Your guests will appreciate a little extra love added on top of this delicious dessert!

Kid-Friendly Carrot Pot Cupcakes

Another fun and decorative idea is to make carrot pot cupcakes for the kids! Simply fill a miniature baking pot with the batter and bake as directed. Then frost the tops with a spatula and dip in brown sprinkles or Oreo crumbs. For a fun touch, add a candy carrot on top!

How to Store Carrot Cake Cupcakes

To store frosted cupcakes, simply place in an airtight container in the refrigerator. They will keep for about 2-3 days in the fridge. If you’d like to freeze these carrot cake 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.

bite taken from carrot cupcake

5 star review

“They came out delicious!! They had great flavor and the icing was the perfect amount of sweetness.”

– Allison

More Fun Easter Treats

There are so many delicious Easter desserts, so why stop at just one? Below are a few more tasty ideas that your family will love!

bite taken from carrot cupcake

Carrot Cake Cupcakes

5 from 10 votes
Delicious carrot cake cupcakes that are super rich, soft and topped with a smooth cream cheese frosting.  These adorable cupcakes make the perfect Easter treat!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 24

Ingredients 

Cupcakes

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

Cream Cheese Frosting

  • 8 ounce package cream cheese
  • 1/2 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 the flour, baking soda, baking powder, cinnamon and salt in a bowl. Set aside.
    flour and cinnamon in bowl
  • In a large bowl, beat the eggs for 2-3 minutes. Add in sugar, oil, sour cream and vanilla and mix until combined.
    carrot cake mixture in bowl
  • Slowly add in flour mixture and stir until combined. Fold in carrots.
    carrot cake mixture in bowl
  • 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.
    carrot cupcake batter in cupcake pan

Cream Cheese Frosting

  • To make cream cheese frosting, simply beat together the cream cheese and butter. Slowly mix in the powdered sugar. Add in vanilla and mix until combined.
    butter and cream cheese in bowl
  • Frost the cupcakes once cooled. 
    carrot cupcakes in muffin pan

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.

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.

Course: Dessert
Cuisine: American
Author: Jamielyn Nye

Did you make this recipe? Don’t forget to give it a star rating below!

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