Carrot Cake Cupcakes Recipe – Easy, Moist & Best Ever Cupcakes

The first whiff of these carrot cake cupcakes takes me right back to the kitchen of my childhood home — warm, cinnamon-spiced air, the faint crunch of walnuts, and that unmistakable hint of cream cheese frosting. There’s just something magical about carrot cake in cupcake form: it’s nostalgic, comforting, and, honestly, dangerously easy to eat more than one. I’ve tested this carrot cake cupcakes recipe more times than I can count (my family never complained about the taste-testing, let’s be real), and every single batch comes out tender, moist, and loaded with flavor.

I first started making carrot cake cupcakes because, let’s face it, the classic layer cake was a bit too much fuss for my busy weeknights. Cupcakes? They bake faster, cool in a flash, and are perfect for sharing — or stashing in the freezer for sweet cravings. The secret to these easy carrot cake cupcakes is all about balance: enough spice to keep things interesting, a good dose of finely grated carrots for natural sweetness and moisture, and just the right amount of crunch from toasted nuts and chewy raisins (if you’re a fan).

If you’re looking for a treat that feels special but doesn’t require a pastry chef’s skills, these carrot cake cupcakes are for you. They’re perfect for spring brunches, Easter baskets, bake sales, or honestly any time you crave a bite of cozy comfort. Plus, they’re a hit with picky eaters and carrot skeptics alike — trust me, my own kids have given them the ultimate stamp of approval. Once you taste the dreamy cream cheese swirl on top, you’ll see why this carrot cake cupcakes recipe is the one I keep coming back to, season after season.

Why You’ll Love This Carrot Cake Cupcakes Recipe

• Quick & Easy: This carrot cake cupcakes recipe comes together in under an hour from start to finish. No fancy mixer required — just two bowls and a whisk.
• Simple Ingredients: You probably already have everything in your pantry: carrots, flour, sugar, eggs, and a few cozy spices.
• Perfect for Any Occasion: Whether it’s a spring brunch, Easter gathering, or just a Tuesday afternoon treat, these cupcakes fit the bill.
• Crowd-Pleaser: Both kids and adults go wild for these. I’ve made them for classroom parties and family reunions — there’s never a crumb left.
• Unbelievably Delicious: Each bite is moist, tender, and bursting with cinnamon, nutmeg, and just the right touch of sweetness. The frosting? Pure cream cheese heaven.

So, what sets this carrot cake cupcakes recipe apart from all the others? For starters, I blend the carrots extra fine — it’s my little trick for a next-level soft crumb. Plus, I toast the walnuts before folding them in. It’s a small step, but the flavor payoff is huge (trust me, you’ll taste the difference). If you’re tired of dry, bland, or overly sweet cupcakes, this is the recipe that will change your mind. These cupcakes are so much more than a dessert — they’re an experience. You know that moment when you take a bite, close your eyes, and just savor? That’s what these cupcakes deliver.

Honestly, it’s the kind of recipe you’ll turn to whenever you need a pick-me-up or want to impress someone without breaking a sweat. It’s comfort food with a twist — lighter, brighter, and still totally satisfying. And if you’re looking for a way to make veggies more fun for your family, this is your golden ticket.

What Ingredients You Will Need

This carrot cake cupcakes recipe keeps things simple, but every ingredient plays a key role in building flavor and that signature moist crumb. Here’s what you’ll need (and a few tips I’ve picked up along the way):

• For the Cupcake Batter:
  • All-purpose flour (sifted, for light cupcakes — I use King Arthur for its consistency)
  • Baking powder and baking soda (for perfect rise and a fluffy crumb)
  • Ground cinnamon (freshly ground if you can, the aroma is unbeatable)
  • Ground nutmeg (a little goes a long way — adds warmth)
  • Salt (balances all the sweetness and brings out the spice flavor)
  • Granulated sugar (adds sweetness without weighing things down)
  • Light brown sugar (for a hint of molasses flavor and extra moisture)
  • Large eggs, room temperature (helps bind everything and gives structure)
  • Vegetable oil or mild olive oil (oil keeps the cupcakes super moist — I prefer canola or avocado oil)
  • Vanilla extract (pure vanilla for best flavor; Nielsen-Massey is my go-to)
  • Finely grated carrots (about 3 medium carrots, peeled — I like to use the small holes on a box grater for the softest texture)
  • Crushed pineapple, well-drained (adds natural sweetness and keeps cupcakes extra tender)
• Optional Mix-Ins:
  • Chopped toasted walnuts or pecans (optional, but highly recommended for crunch)
  • Raisins or golden raisins (soaked in warm water for 10 minutes, then drained — makes them extra plump)
  • Unsweetened shredded coconut (for a tropical twist)
• For the Cream Cheese Frosting:
  • Cream cheese, softened (full fat works best for rich, creamy texture)
  • Unsalted butter, softened
  • Powdered sugar (sifted for lump-free frosting)
  • Vanilla extract
  • Pinch of salt (balances out the sweetness beautifully)

If you need to swap ingredients, it’s pretty forgiving. I’ve made these gluten-free with Bob’s Red Mill 1-to-1 Baking Flour, and they turn out great. For a dairy-free version, use plant-based cream cheese and butter in the frosting, and skip the pineapple if it isn’t your thing. For a nut-free batch (for school treats), just leave out the walnuts and double-check your other ingredients.

Equipment Needed

• Muffin tin (12-cup standard size): A good nonstick muffin pan works wonders (I’m partial to USA Pan for even baking).
• Paper cupcake liners or silicone baking cups: Liners make cleanup a breeze, but reusable silicone cups are eco-friendly and release cupcakes easily.
• Mixing bowls: One large for the wet ingredients, one medium for the dry — nothing fancy required.
• Whisk and spatula: A sturdy whisk for mixing and a rubber spatula to fold in the carrots and mix-ins.
• Box grater or food processor: For finely shredding carrots. I prefer the box grater (easier to clean!), but a food processor saves time for big batches.
• Measuring cups and spoons: For accuracy — I always double-check flour and sugar measurements after a few mishaps.
• Electric hand mixer or stand mixer: For the cream cheese frosting. Hand mixer is totally fine here (no need to haul out the big stand mixer unless you’re making a double batch).
• Wire cooling rack: Letting the cupcakes cool thoroughly before frosting is key to avoiding a melty mess.

Don’t have a muffin tin? You can use oven-safe ramekins or even bake the batter in a square pan for carrot cake bars. If your grater is on its last legs (been there), just watch your knuckles! For budget-friendly options, IKEA and Wilton make reliable bakeware that won’t break the bank.

How to Make Carrot Cake Cupcakes

1. Prep the oven and pan:
   • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly with nonstick spray.
   • This step ensures your cupcakes bake evenly and don’t stick.
2. Grate the carrots:
   • Peel and finely grate 3 medium carrots (about 1 ½ cups / 180g).
   • Use the small holes on a box grater for the softest texture — avoid pre-shredded carrots, they’re too dry and chunky.
3. Mix the dry ingredients:
   • In a medium bowl, whisk together 1 ¼ cups (160g) all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ¼ tsp nutmeg, and ½ tsp salt.
   • Whisk well to distribute the leaveners and spices evenly. Lumpy flour can lead to uneven cupcakes.
4. Combine the wet ingredients:
   • In a large bowl, whisk together 2 large eggs, ½ cup (120ml) vegetable oil, ½ cup (100g) granulated sugar, ¼ cup (50g) light brown sugar, and 1 tsp vanilla extract until smooth and creamy.
   • If your eggs are cold, let them sit in a bowl of warm water for 5 minutes first. This helps them mix better and makes for fluffier cupcakes.
5. Add carrots and pineapple:
   • Fold in grated carrots and ½ cup (110g) well-drained crushed pineapple to the wet mixture. If using, add ½ cup (60g) chopped toasted walnuts and ¼ cup (35g) raisins.
   • Don’t overmix — just until everything is evenly distributed. Overmixing can make cupcakes dense.
6. Combine wet and dry ingredients:
   • Add the dry ingredients to the wet, stirring gently with a spatula until just combined. The batter will be thick and chunky — that’s a good sign.
   • Stop mixing as soon as you see no dry flour. A few streaks are okay.
7. Fill the cupcake liners:
   • Divide the batter evenly among the 12 liners (about 2/3 full each). Use an ice cream scoop for uniform cupcakes.
   • If you overfill, the cupcakes may overflow or sink in the middle.
8. Bake:
   • Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter).
   • Your kitchen will smell amazing — that’s your cue the cupcakes are almost done!
9. Cool completely:
   • Remove the pan from the oven and let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
   • Don’t rush this step — warm cupcakes will melt your frosting.
10. Make the cream cheese frosting:
    • In a large bowl, beat together 8 oz (225g) softened cream cheese, ¼ cup (60g) unsalted butter, 1 ½ cups (180g) powdered sugar, 1 tsp vanilla extract, and a pinch of salt until smooth and fluffy (about 2-3 minutes).
    • If frosting is too soft, chill for 10 minutes before piping or spreading.
11. Frost and decorate:
    • Once cupcakes are completely cool, frost generously using a spatula or a piping bag. Top with extra chopped nuts, shredded coconut, or a sprinkle of cinnamon if you like.
    • If you’re making these for a special occasion, candied carrot curls make a gorgeous topping.
12. Serve and enjoy:
    • These carrot cake cupcakes are best fresh but stay moist for days.
    • Try not to eat the whole batch in one sitting — but no judgment if you do!

Cooking Tips & Techniques

• Don’t skimp on carrot grating: Finely shredding the carrots means they blend seamlessly into the batter, creating a super tender crumb. Pre-shredded store-bought carrots just don’t cut it — literally or figuratively.
• Oil over butter: I’ve tried both, and oil keeps these cupcakes way moister for longer. If you want that bakery-style plushness, stick with oil.
• Toasting nuts: Toast your walnuts or pecans in a dry skillet for 3-4 minutes before adding. The flavor is so much richer — I learned this after a few batches with bland, raw nuts.
• Frosting rescue: If your cream cheese frosting is too runny, chill it for 10-15 minutes or add a bit more powdered sugar. On the flip side, if it’s too thick, blend in a teaspoon of milk.
• Avoid overmixing: Stir the batter until just combined. Overworking the flour can make cupcakes tough, not tender.
• Uniform cupcakes: Use an ice cream scoop or measuring cup to portion out the batter. This helps every cupcake bake at the same rate and look picture-perfect.
• Check for doneness early: Some ovens run hot (I learned the hard way). Start checking at the 18-minute mark. Overbaking is the enemy of moist cupcakes!
• Cool completely before frosting: Warm cupcakes will melt the frosting and make a mess — patience pays off.

My biggest early mistakes? Using coarse carrots, forgetting to drain the pineapple, and overbaking. Learn from me and you’ll be golden. And if you want to speed things up, make the frosting a day ahead and keep it chilled — it pipes even better when it’s cold!

Variations & Adaptations

• Gluten-Free Cupcakes: Swap the all-purpose flour for a 1-to-1 gluten-free blend (I like Bob’s Red Mill). The texture is almost identical — just be sure not to overmix.
• Lighter Version: Cut the oil to ⅓ cup (80ml) and add an extra ¼ cup of crushed pineapple or unsweetened applesauce. You’ll hardly notice the difference!
• Vegan Carrot Cake Cupcakes: Use flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water), swap in plant-based yogurt for the eggs, and use vegan cream cheese and butter for the frosting.
• Nut-Free Adaptation: Simply skip the nuts — you can add extra raisins or coconut if you want more texture.
• Extra-Spiced: For a bolder cupcake, add ¼ tsp ground ginger and a pinch of cloves. I sometimes do this in the fall when I want that cozy, spiced flavor to shine.
• Carrot Cake Muffins: Skip the frosting and sprinkle a mix of cinnamon and sugar on top before baking for a breakfast-friendly treat.

One of my favorite tweaks? Swapping half the carrots for shredded zucchini in the summer when my garden is overflowing. It’s a fun way to sneak in extra veggies and keep things interesting.

Serving & Storage Suggestions

• Serving: These carrot cake cupcakes are best served at room temperature. The frosting becomes extra creamy and the flavors really pop. For a party, I love arranging them on a tiered stand and sprinkling with extra cinnamon or chopped nuts.
• Pairings: Enjoy with a cold glass of milk, a mug of spiced chai tea, or even a crisp sparkling wine for brunch. They pair beautifully with fresh fruit or a side of vanilla ice cream for dessert.
• Storage: Store leftover cupcakes in an airtight container in the refrigerator for up to 4 days. The flavor actually deepens after a day or two — I love sneaking one for breakfast with my morning coffee.
• Freezing: Unfrosted cupcakes freeze perfectly! Wrap tightly in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the fridge, then frost before serving.
• Reheating: Bring refrigerated cupcakes to room temp before eating. If you’re in a hurry, zap for 10 seconds in the microwave for that just-baked warmth (the frosting gets extra gooey, which is a happy accident in my book).

Pro tip: If you’re making these ahead, frost right before serving for the freshest look and flavor. The cupcakes themselves stay moist for days, so they’re a great make-ahead treat for busy weeks or special occasions.

Nutritional Information & Benefits

Here’s the scoop on what’s inside each carrot cake cupcake (with frosting):

• Calories: ~280
• Total Fat: 15g
• Protein: 3g
• Carbohydrates: 34g
• Fiber: 1g
• Sugar: 21g

Carrots bring natural sweetness and a boost of vitamin A, while walnuts add heart-healthy fats and a bit of protein. Using oil instead of butter keeps these cupcakes extra moist without extra saturated fat. You can make this recipe gluten-free or dairy-free with simple swaps, and it’s easy to skip nuts for allergies. Just keep in mind there’s egg and dairy in the standard version, plus potential gluten, so adjust according to your needs.

For me, these cupcakes are a tasty way to slip more veggies into dessert (and my family has no clue). They’re a little indulgent, a little wholesome, and always a crowd favorite.

Conclusion

If you’ve been searching for a carrot cake cupcakes recipe that’s easy, reliable, and downright crave-worthy, I hope you’ll give this one a try. It’s got everything: tender crumb, bold flavor, and that lush cream cheese frosting that’s impossible to resist. Whether you’re baking for a holiday, a picnic, or just because, these cupcakes have a way of making any day a little brighter.

Don’t be afraid to make the recipe your own — swap in your favorite mix-ins, play with spices, or try a new frosting swirl. That’s how some of my best batches happened! Personally, I love these cupcakes because they’re a little nostalgic, a little modern, and always bring people together around the table.

Give this recipe a go, then drop a comment below or tag me with your cupcake creations. I’d love to hear how you make them your own! Happy baking, and may your kitchen always smell like cinnamon and carrots.

Frequently Asked Questions

Can I make these carrot cake cupcakes ahead of time?

Absolutely! Bake the cupcakes up to 2 days ahead and store them unfrosted in an airtight container. Frost right before serving for best flavor and appearance.

What can I use instead of pineapple in the cupcakes?

You can swap the pineapple for unsweetened applesauce or even extra grated carrots. Both options keep the cupcakes moist and delicious.

How do I make these cupcakes gluten-free?

Just use a 1-to-1 gluten-free baking flour blend in place of regular flour. I’ve tried it with great results — no one could tell the difference!

Can I freeze carrot cake cupcakes?

Yes! Freeze the unfrosted cupcakes tightly wrapped for up to 2 months. Thaw overnight in the fridge and frost before enjoying.

Why are my cupcakes dry or dense?

Dry or dense cupcakes usually mean overmixing the batter or overbaking. Use finely grated carrots, don’t overwork the batter, and check for doneness early to keep them moist and fluffy.

Carrot Cake Cupcakes

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• Author: Eloise
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x

Print Recipe

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Description

These easy, moist carrot cake cupcakes are packed with finely grated carrots, warm spices, and a dreamy cream cheese frosting. Perfect for any occasion, they’re a nostalgic treat that’s quick to make and always a crowd-pleaser.

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Ingredients

Scale 1x2x3x

• 1 1/4 cups (160g) all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) light brown sugar
• 2 large eggs, room temperature
• 1/2 cup (120ml) vegetable oil or mild olive oil (canola or avocado oil preferred)
• 1 teaspoon vanilla extract
• 1 1/2 cups (about 3 medium) finely grated carrots, peeled
• 1/2 cup (110g) crushed pineapple, well-drained
• 1/2 cup (60g) chopped toasted walnuts or pecans (optional)
• 1/4 cup (35g) raisins or golden raisins, soaked and drained (optional)
• 1/4 cup unsweetened shredded coconut (optional)
• For the Cream Cheese Frosting:
• 8 oz (225g) cream cheese, softened
• 1/4 cup (60g) unsalted butter, softened
• 1 1/2 cups (180g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
2. Peel and finely grate 3 medium carrots (about 1 1/2 cups).
3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. In a large bowl, whisk together eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth.
5. Fold in grated carrots and crushed pineapple. If using, add walnuts and raisins.
6. Add dry ingredients to wet ingredients and stir gently with a spatula until just combined.
7. Divide batter evenly among the 12 liners (about 2/3 full each).
8. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
10. For the frosting: In a large bowl, beat together cream cheese, butter, powdered sugar, vanilla, and salt until smooth and fluffy (2-3 minutes).
11. Frost cooled cupcakes generously. Decorate with extra nuts, coconut, or cinnamon if desired.
12. Serve and enjoy! Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

Finely grate carrots for the best texture. Toasting nuts enhances flavor. Don’t overmix the batter for tender cupcakes. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, use plant-based cream cheese and butter. Cupcakes freeze well unfrosted for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 280
• Sugar: 21
• Sodium: 180
• Fat: 15
• Saturated Fat: 4
• Carbohydrates: 34
• Fiber: 1
• Protein: 3

Keywords: carrot cake cupcakes, easy carrot cake, cream cheese frosting, moist cupcakes, Easter dessert, spring baking, kid-friendly, nut-free option, gluten-free option, best carrot cake