I made my first batch of this carrot cupcake recipe for Lina's bake sale on a Tuesday night when I should've been folding laundry instead. She ate two before I could even frost them, cream cheese smeared across her chin, telling me they tasted "like the good kind from the bakery.
They're perfect next to a strong cup of coffee, or you can serve them at brunch alongside something lighter like Best Babka Recipe | Chocolate Orange Swirl Bread or 10-Minute Olive Tapenade Recipe | Bold & Easy Appetizer. If you love homemade carrot cupcakes, this simple recipe delivers bakery-style results every time.
Why You Will love this Carrot Cupcake Recipe
These homemade Carrot Cupcake Recipe are soft, lightly spiced, and topped with a thick layer of cream cheese frosting that tastes like the real deal. They're small enough to feel like a treat but rich enough to satisfy. The carrots add natural sweetness and moisture, so you don't need a ton of sugar or extra butter. They're also incredibly versatile great for parties, holidays, or just a weeknight dessert when you want something cozy.
The texture is what really makes them shine. They're springy and tender, not dense or heavy, and they hold up beautifully whether you frost them right away or wait a day. If you've ever been disappointed by dry carrot cake, this recipe will change your mind.
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Carrot Cupcake Recipe Ingredients
Here's what makes these Carrot Cupcake Recipe so soft and flavorful.
See Recipe Card Below This Post For Ingredient Quantities
Carrot Cake Cupcakes
Canola oil: Keeps the cupcakes moist and tender without making them greasy. Oil-based cakes stay soft for days.
Brown sugar: Adds a rich, caramel-like sweetness and helps the cupcakes stay moist. Packed brown sugar gives the best flavor.
Vanilla: Enhances the warm spices and adds depth to the batter.
Eggs: Bind everything together and add structure. Room temperature eggs mix in more smoothly.
Carrots: Freshly grated and chopped carrots add natural sweetness, moisture, and little flecks of color. Don't skip the chopping step—it helps them distribute evenly.
Flour: All-purpose flour forms the base and gives the cupcakes their soft, springy texture.
Baking powder: Helps the cupcakes rise and stay light.
Baking soda: Works with the acidity in the brown sugar to create a tender crumb.
Cinnamon: The star spice here. It adds warmth and makes the whole kitchen smell amazing.
Ginger: Optional, but it adds a subtle spicy note that complements the cinnamon beautifully.
Salt: Balances the sweetness and brings out all the other flavors.
Cream Cheese Frosting
Cream cheese: Softened cream cheese gives the frosting its signature tangy flavor. Make sure it's truly soft, not cold.
Butter: Adds richness and helps the frosting whip up smooth and creamy. Salted butter is preferred for a slight savory contrast.
Powdered sugar: Sweetens and thickens the frosting to the perfect pipeable consistency.
Vanilla extract: Rounds out the flavor and makes the frosting taste more homemade.
HOW TO MAKE Carrot Cupcake Recipe
Here's how to make these soft, pillowy Carrot Cupcake Recipe from scratch.
Prep oven and pan: Preheat your oven to 350°F (175°C) and generously grease a muffin tin with nonstick spray. Skip the paper liners if you want crisp edges and beautifully domed tops.
Prepare carrots: Grate your carrots using a box grater or food processor, then roughly chop them into smaller pieces. This helps them bake evenly and blend into the batter without leaving big chunks.
Make cupcake batter: In a large bowl, whisk together the canola oil, brown sugar, eggs, and vanilla until smooth and glossy. Fold in the chopped carrots. Add the flour, baking powder, baking soda, cinnamon, ginger, and salt, and stir gently until just combined. Don't overmix, or the cupcakes will turn out tough.
Bake: Fill each muffin cup about two-thirds full with batter. Bake for 16 to 17 minutes, until the centers spring back when you press them lightly. If you're using paper liners, bake closer to 19 minutes. The cupcakes should look set around the edges but still soft in the middle.
Prepare cream cheese frosting: While the cupcakes cool, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla, and mix until the frosting is fluffy and pipeable. If it's too soft, chill it for 10 to 15 minutes.
Frost and serve: Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top. Serve right away, or refrigerate until you're ready. These taste even better the next day once the flavors have had time to meld.
Substitutions and Variations
Oil: You can swap canola oil for melted coconut oil or vegetable oil. Melted butter works too, but the cupcakes won't stay as moist.
Brown sugar: Light or dark brown sugar both work. You can also use coconut sugar for a slightly less sweet version.
Carrots: If you don't have fresh carrots, you can use pre-shredded carrots from the store. Just make sure to chop them up a bit so they're not too long.
Spices: Feel free to adjust the cinnamon and ginger to your taste. A pinch of nutmeg or allspice also works beautifully.
Add-ins: Chopped walnuts, pecans, or raisins are classic additions. Fold them in gently after you add the dry ingredients.
Frosting: If you're not a fan of cream cheese frosting, try a simple vanilla buttercream or a cream cheese glaze instead.
Expert Tips
Don't skip chopping the carrots. Grating them is the first step, but chopping them into smaller pieces helps them bake evenly and disappear into the batter. Big shreds can make the Carrot Cupcake Recipe look lumpy.
Use room temperature eggs. Cold eggs don't mix in as smoothly and can make the batter look curdled. Let them sit on the counter for 15 minutes before you start.
Don't overmix the batter. Once you add the dry ingredients, stir just until you don't see any more flour. Overmixing makes the Carrot Cupcake Recipe tough and dense.
Check for doneness early. Ovens vary, so start checking at 15 minutes. The Carrot Cupcake Recipe are done when the centers spring back and a toothpick comes out with just a few moist crumbs.
Let the frosting come to room temperature before serving. Cold frosting can be a little stiff. If you've refrigerated the Carrot Cupcake Recipe, let them sit out for 20 to 30 minutes before serving so the frosting softens up.
Equipment FOR Carrot Cupcake Recipe
Muffin tin: A standard 12-cup muffin tin works perfectly.
Nonstick spray: Grease the tin well, especially if you're skipping paper liners.
Mixing bowls: One large bowl for the wet ingredients and one medium bowl for the dry ingredients.
Whisk: For mixing the wet ingredients smoothly.
Rubber spatula: For folding in the carrots and dry ingredients without overmixing.
Electric mixer: Makes the cream cheese frosting smooth and fluffy in just a few minutes.
Box grater or food processor: For grating the carrots quickly and evenly.
Measuring cups and spoons: For accurate measurements.
Piping bag (optional): If you want to pipe the frosting, otherwise a knife or offset spatula works just fine.
Storage and Make-Ahead Tips
These moist Carrot Cupcake Recipe keep beautifully. Store them in an airtight container in the fridge for up to five days. The frosting stays firm and the cupcakes stay soft, especially if you let them come to room temperature before serving.
You can also freeze the unfrosted cupcakes for up to three months. Wrap them individually in plastic wrap, then place them in a freezer bag. Thaw at room temperature and frost just before serving.
If you want to make them ahead for a party, bake the cupcakes the night before, let them cool completely, and store them covered at room temperature. Frost them the morning of your event for the freshest look and taste.
Serving Suggestions
These Carrot Cupcake Recipe are perfect on their own, but here are a few cozy ways to serve them:
With hot coffee or tea: The warmth of the spices pairs beautifully with a strong cup of coffee or a mug of chai.
At a spring brunch: Serve them alongside fresh fruit, yogurt, and something light like Easy Avocado Toast Recipe | Ready in 5 Minutes.
As a lunchbox treat: Pack one in your kid's lunchbox for a sweet surprise that won't get squashed.
For a casual dessert spread: Pile them on a platter with other handheld desserts for a party or potluck.
FAQ
How long to bake Carrot Cupcake Recipe at 350 degrees?
Bake them for 16 to 17 minutes without liners, or closer to 19 minutes if you're using paper liners. The centers should spring back when you press them lightly. My oven runs a little hot, so I always check at 15 minutes just to be safe.
What are some common Carrot Cupcake Recipe mistakes?
Overmixing the batter is the biggest one it makes the cupcakes tough. Another mistake is using cold ingredients, which can cause the batter to curdle or bake unevenly. Also, don't skip chopping the carrots after grating them, or you'll end up with big shreds that don't bake evenly.
Do carrot cake cupcakes need to be refrigerated?
Yes, because of the cream cheese frosting. Store them in the fridge in an airtight container. They'll keep for up to five days and actually taste better after a day or two once the flavors have settled.
What is the secret to moist carrot cake?
Oil instead of butter is the big secret. Oil keeps the cupcakes soft and moist for days without making them greasy. Freshly grated carrots also add natural moisture, and not overbaking is key pull them out when the centers still look slightly soft.
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Carrot Cake Cupcakes
Ingredients
Method
- Preheat the oven to 350°F and coat a muffin pan generously with nonstick spray.
- Grate the carrots finely, then chop them lightly so the pieces stay tender without being stringy.
- In a large bowl, whisk together the oil, brown sugar, eggs, and vanilla until smooth and glossy.
- Stir the prepared carrots into the wet mixture until evenly distributed.
- Sprinkle in the flour, baking powder, baking soda, cinnamon, ginger, and salt, then fold gently just until no dry streaks remain.
- Divide the batter between muffin wells, filling each about two-thirds full.
- Bake until the centers spring back lightly when touched, about 17 minutes.
- Beat the butter and cream cheese together until creamy and lump-free.
- Add powdered sugar and vanilla, mixing until thick, smooth, and pipeable.
- Allow cupcakes to cool completely, then frost generously before serving or chilling.
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