These carrot cake cupcakes are a favorite in our house, as they’re everything you love about the cake – just as moist, warm and spicy, and delicious – but in a personalized portion! They’re quick and easy to make, extremely moist, full of rich and warm spices, and topped with the creamiest, vanilla spice cream cheese frosting, making them the perfect dessert to serve for Easter, spring time brunch or, at least in our house, anytime!
WHAT MAKES THESE CARROT CAKE CUPCAKES SO DELICIOUS
They’re moist and full of texture: These cupcakes have a super moist crumb, with bits of chopped carrots, and topped with a super creamy homemade cream cheese frosting.
They have the perfect amount of warm spices. Cinnamon, ginger, and nutmeg all come together to give these carrot cupcakes the perfect spice flavor that only a carrot cake can make.
They’re topped with the creamiest of frostings. Light, creamy, rich, with a hint of vanilla spice, you just can’t beat this frosting (especially when you add some pecan crumbles!).
CARROT CAKE CUPCAKE TIPS AND TRICKS
Mix-ins are always welcomed: Whether you’re eyeing walnuts, pecans, raisins, or coconut, make these cupcakes just the way you like ’em! My advice is to add no more than ½ cup to make sure the cupcakes still have the same consistency and rise properly.
Shred the carrots: You can always buy the pre-shredded carrots from the grocery store, however keep in mind they’ll need a little extra chop to cut them down. They can also tend to be a little more tough and dry. For best results, take the extra couple of minutes to grate your own! This will make for moister carrots. You might still need to give them a rough chop to get finer pieces and keep the consistency.
Cupcake liners: I used these cupcake liners. They have a grease-resistant coating on the inside so the cupcake batter doesn’t stick to the paper when you’re trying to enjoy them!
Cream cheese frosting: I think we can all agree that carrot cake and can ONLY be topped with cream cheese frosting. The frosting in this recipe has a dash of vanilla and spice to make for a classic carrot cake cream cheese duo!
Cupcake storage: To keep these cupcakes fresh, store them in an airtight container in the refrigerator for up to 3-4 days. For the best taste, remove the cupcakes from the fridge for 30 minutes to bring to room temperature before serving. You can also make these ahead of time, wrap each cupcake in plastic wrap, and freeze up to 2 weeks to help save time for big events!
HOW TO KEEP THE CREAM CHEESE FROSTING THICK
Cream cheese frosting can get thin and runny if it’s just sitting at room temperature. Stick the frosting in the refrigerator for 10-15 while you wait for the cupcakes to cool to help thicken it before you top the cupcakes. By chilling the frosting, it will help while piping and hold the shape once you’ve frosted the cupcakes. For best results, use a simple piping tip or even just spread on with a butter knife, and place the frosted cupcakes back in the refrigerator until you’re ready to serve.
Looking for some more Easter dinner and dessert inspiration? These cupcakes are always a favorite, and you can try some of these recipes as well:
Appetizer: Caprese Salad Skewers
Appetizer: Shrimp and Cucumber Bites
Cocktail: Strawberry Grapefruit Vodka Cocktail
Salad: BLT Pasta Salad
Side Dish: Cheesy Cauliflower Casserole
Side Dish: Prosciutto Asparagus Roll-Ups
Carrot Cake Cupcakes with Cream Cheese Frosting
Ingredients
Cupcake Batter
- 1 1/3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 cup vegetable oil
- 1 cup light or dark brown sugar
- 2 large eggs (room temperature)
- 1/3 cup plain or vanilla yogurt (at room temperature)
- 1 tsp vanilla extract
- 1 1/2 cup peeled, shredded, and finely chopped carrots
- optional add-ins: 1/2 cup chopped walnuts, pecans, raisins, or shredded coconut
Cream Cheese Frosting
- 8 oz cream cheese (room temperature)
- 1 tsp vanilla extract
- 1 Tbsp almondmilk (I used sweetened vanilla)
- 4 cups powdered sugar
- 1/4 tsp cinnamon
- Optional: garnish with chopped walnuts or pecans
Instructions
- In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together. Set aside.
- In a medium bowl, whisk the oil, brown sugar, eggs, yogurt, and vanilla together until combined. Whisk in the carrots. Then, fold the wet ingredients into the dry ingredients until completely combined.
- Spoon the batter into the liners, filling only about 3/4 full to avoid spilling over the sides. For me, this was 2 tbsp per cupcake liner. Bake for 21–23 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
- While the cupcakes are baking, make the frosting. In a large bowl, beat together the cream cheese and vanilla extract on high for about 2 minutes until smooth using a handheld or stand mixer with the whisk attachment. Add almondmilk, powdered sugar, and cinnamon. Beat on low speed for 30 seconds and then switch to high speed for 2 minutes until creamy. Cover and refrigerate the frosting until the cupcakes have cooled completely.
- Once cupcakes have cooled, remove frosting from fridge, and pipe or spread on with butter knife. Garnish with chopped pecans or walnuts and edible flowers for an extra dash of spring! Cover and store leftover cupcakes in a sealed container in the refrigerator for up to 4 days.
