Skip to content

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 a cake dish.
This post may contain affiliate links. Read disclosure policy.

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, and creamy and adds a great touch. I caught myself eating it by the spoonful but you could use it to frost this carrot cake cookies recipe. It’s so yummy!

Easy Carrot Cake Cupcakes Ingredients

Carrot cake is always a classic dessert everyone loves! Making it into cupcakes makes this shareable, and fun, and still has the flavor of a carrot cake. You will love the flavor and texture these cupcakes have in every bite!

The ingredients in bowls separated for carrot cake cupcakes.

Find the full printable recipe with specific measurements below.

  • Flour: This is a part of the base of the cupcakes. It is perfect for texture and thickening the muffins.
  • Baking soda: Raise the cupcakes using an up-to-date baking soda container.
  • Baking powder: Helps raise the cupcake top in the muffin tin.
  • Ground cinnamon: Adds just the right amount of flavor!
  • Sea salt: Balances out all the flavors and aids in boosting the rise of the cupcakes as they are baking.
  • Eggs: Binds the cupcakes together.
  • White and brown sugar: The mixture is added for sweetness!
  • Vegetable oil: Keeps the carrot cupcakes moist in every way.
  • Sour cream: This is an added secret ingredient that takes these cupcakes to the next level. More flavor and extra moisture!
  • 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.

How to Make Carrot Cake Cupcakes

These easy carrot cake cupcakes are simple to make with all the flavor! Mix the dry ingredients, and wet ingredients, then combine and add to muffin tins. Once they are baked decorate them with frosting. It is that easy!

The process of making carrot cupcakes in a six step photo collage.
  1. Dry ingredients. Whisk together flour, baking soda, powder, cinnamon, and salt in a bowl. Set aside.
  2. Mix batter. Next, beat the eggs for 2-3 minutes in a large bowl. Then stir in sugar, oil, sour cream, and vanilla.
  3. Combine. Slowly add the dry ingredients to the wet ingredients until combined. Fold in carrots.
  4. Fill. Fill cupcake liners about 2/3 of the way full (don’t overfill, or else they’ll get that dreaded “mushroom top”).
  5. Frosting. Mix together frosting ingredients together.
  6. 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 its shape.

Baking Tips

Follow these simple baking tips that are easy to learn and make the best carrot cake cupcakes. Measuring your flour to making sure the cupcakes are cooked properly are both great tips for making the perfect dessert!

  • 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. When too much or too little flour is added, the texture can become dense or dry.
  • 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 there is batter residue on the toothpick, bake for a few more minutes and check again.
  • 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.
A carrot cake cupcake with frosting on the counter.

5 star review

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

– Allison

Cupcake Variations

There are several fun and delicious ways to make carrot cake cupcakes. Make it with a hint of spice, add in a little texture with nuts, frost the top, or make them mini! All these are great ideas for the best carrot cake cupcakes!

  • Spice: To give it more spice flavor, try adding 1/4 teaspoon of all-spice or a pinch of nutmeg or ground ginger.
  • Mix-ins: To add some crunch, fold 1/2 cup of chopped pecans, walnuts, or chocolate chips into the batter. Raisins also make a great addition. I like to soak mine first before adding it to make it 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, and 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!

Carrot cake cupcakes in a muffin pan with frosting.

Recipe FAQs

Why does carrot cake taste so good?

Carrots in the carrot cake are fresh and add a natural sweetness to the cupcakes. It also has a delicious texture with the shredded carrots.

Why is butter not used in carrot cake cupcakes?

Carrot cake cupcakes are oil based because we are using it over butter based. This helps add moisture to the cupcakes.

Why are my carrot cake cupcakes not moist?

Usually, this happens when the temperature is too high or even too low. If any of your ingredients are out of date or expired, they may not work as well as fresh ingredients.

Carrot cake cupcakes with a bite out of it.

How to Store Carrot Cake Cupcakes

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. 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.

Love cupcake recipes? Try this coconut cupcake, lemon raspberry cupcake, or lemon poppy seed cupcakes, next!

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!

HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!

bite taken from carrot cupcake

Carrot Cake Cupcakes

5 from 22 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
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 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 24

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 the flour, baking soda, baking powder, cinnamon and salt in a bowl. Set aside.
  • In a large bowl, beat the eggs for 2-3 minutes. Add in sugar, oil, sour cream and vanilla and mix until combined.
  • Slowly add in flour mixture and stir until combined. Fold in 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 the cream cheese and butter. Slowly mix in the powdered sugar. Add in vanilla and mix until combined.
  • Frost the cupcakes once cooled. 

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.

Course: Dessert
Cuisine: American

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

Let’s connect

Join our community of over 5 million!

Featured on

  • Taste of Home
  • Martha Stewart
  • Country Living
  • BuzzFeed
  • Yahoo
  • Food Network
  • Today