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carrot cupcake recipe A bitten carrot cake cupcake showing moist crumb texture inside, topped with thick cream cheese frosting, crumbs on plate, dramatic lighting, high-resolution dessert photography.

Carrot Cake Cupcakes

5 from 1 vote
Soft, warmly spiced Carrot Cake Cupcakes crowned with a luscious cream cheese swirl that feels like pure comfort in dessert form.
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Prep Time 25 minutes
Cook Time 17 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 410
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup neutral oil keeps cupcakes moist even after cooling
  • 1 ¼ cups packed brown sugar adds deep caramel sweetness
  • 2 teaspoons vanilla extract for warm background flavor
  • 3 large eggs binds and enriches batter
  • 2 ⅓ cups finely grated carrots peeled and chopped for soft texture
  • 1 ⅓ cups all-purpose flour measured after fluffing
  • 1 ¼ teaspoons baking powder for lift
  • ⅔ teaspoon baking soda helps browning and rise
  • 1 ½ teaspoons ground cinnamon primary spice note
  • ⅓ teaspoon ground ginger optional warmth
  • 1 teaspoon salt balances sweetness
Cream Cheese Frosting
  • 6 ounces cream cheese fully softened for smooth mixing
  • 6 tablespoons butter softened, preferably salted
  • 2 ¾ cups powdered sugar sifted for silkiness
  • 1 ¼ teaspoons vanilla extract rounds out sweetness

Method
 

  1. Preheat the oven to 350°F and coat a muffin pan generously with nonstick spray.
  2. Grate the carrots finely, then chop them lightly so the pieces stay tender without being stringy.
    Fresh carrots finely grated and chopped on a dark cutting board, hands holding a knife, close-up texture detail, bright contrast, clean kitchen prep scene.
  3. In a large bowl, whisk together the oil, brown sugar, eggs, and vanilla until smooth and glossy.
    Whisking eggs, brown sugar, and oil together in a large mixing bowl, baking ingredients visible around, natural daylight, overhead angle, step-by-step cake batter preparation.
  4. Stir the prepared carrots into the wet mixture until evenly distributed.
  5. Sprinkle in the flour, baking powder, baking soda, cinnamon, ginger, and salt, then fold gently just until no dry streaks remain.
  6. Divide the batter between muffin wells, filling each about two-thirds full.
  7. Bake until the centers spring back lightly when touched, about 17 minutes.
  8. Beat the butter and cream cheese together until creamy and lump-free.
    Cream cheese frosting being mixed in a stainless steel bowl with a silicone spatula, smooth and glossy texture, hands in action, bright white background, high-detail baking preparation photo.
  9. Add powdered sugar and vanilla, mixing until thick, smooth, and pipeable.
  10. Allow cupcakes to cool completely, then frost generously before serving or chilling.
    Close-up food photography of carrot cake cupcakes being frosted with cream cheese frosting using a piping bag, soft swirl texture, white plate, bright natural light, clean minimal background, professional baking scene.

Nutrition

Serving: 95gCalories: 410kcalCarbohydrates: 46gProtein: 16gFat: 2gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gCholesterol: 55mgSodium: 260mgPotassium: 120mgFiber: 1.5gSugar: 34gVitamin A: 2100IUVitamin C: 1mgCalcium: 40mgIron: 1.2mg

Notes

These cupcakes stay incredibly tender even the next day, making them perfect for baking ahead. The warm spices and creamy topping create that nostalgic bakery-style balance everyone loves.

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