Moist, fluffy, and rich with warm spices and grated carrots, carrot cake cupcakes are the perfect individual dessert for any occasion. Whether you’re baking for a holiday, birthday, or just a weekend treat, these cupcakes deliver all the classic flavors of traditional carrot cake in a personal-sized serving. Topped with velvety cream cheese frosting, they strike the perfect balance of sweetness and spice.
Why You Will Love This Recipe
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Moist and flavorful – Thanks to grated carrots and a touch of oil, every bite is tender and rich.
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Perfectly spiced – With cinnamon, nutmeg, and cloves, these cupcakes have deep, comforting flavor.
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Easy to bake – Simple steps and no mixer needed for the batter.
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Ideal for celebrations – Great for birthdays, Easter, potlucks, or a cozy dessert night.
Ingredients List
For the Cupcakes
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1 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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⅛ tsp ground cloves
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2 large eggs
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¾ cup granulated sugar
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½ cup light brown sugar
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½ cup vegetable oil
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¼ cup unsweetened applesauce
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1 tsp vanilla extract
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1 ½ cups finely grated carrots (about 3 medium)
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½ cup chopped walnuts or pecans (optional)
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½ cup crushed pineapple, drained (optional)
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½ cup raisins (optional)
For the Cream Cheese Frosting
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8 oz (225 g) cream cheese, softened
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½ cup (1 stick) unsalted butter, softened
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2 cups powdered sugar
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1 tsp vanilla extract
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Pinch of salt
Timing & Servings
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Prep Time: 20 minutes
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Cook Time: 20–22 minutes
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Total Time: 45 minutes
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Servings: 12 cupcakes
Step-by-Step Instructions for Carrot Cake Cupcakes
Step 1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease with cooking spray.
Step 2. Mix Dry Ingredients
In a medium bowl, whisk together:
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Flour
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Baking powder
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Baking soda
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Salt
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Cinnamon
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Nutmeg
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Cloves
Set aside.
Step 3. Combine Wet Ingredients
In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, applesauce, and vanilla extract until smooth and combined.
Step 4. Fold in Carrots and Add-ins
Stir in the grated carrots. If using, add the crushed pineapple, chopped nuts, and raisins.
Step 5. Mix Dry into Wet
Gradually add the dry ingredients to the wet mixture. Stir just until no flour streaks remain—don’t overmix.
Step 6. Fill the Cupcake Liners
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
Step 7. Bake
Bake in the preheated oven for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
Step 8. Cool Completely
Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 9. Make the Frosting
Beat the cream cheese and butter together in a large bowl until creamy. Add powdered sugar gradually, followed by vanilla and a pinch of salt. Beat until fluffy.
Step 10. Frost the Cupcakes
Once cupcakes are completely cool, pipe or spread the cream cheese frosting generously on top.
Tips for Success
Use Freshly Grated Carrots
Always use freshly grated carrots (not pre-shredded from the store). They retain more moisture and blend better into the batter.
Do Not Overmix
Overmixing the batter can result in dense cupcakes. Mix just until everything is combined.
Use Room Temperature Ingredients
Make sure the eggs, cream cheese, and butter are at room temperature to ensure smooth batter and frosting.
Variations to Try
With Coconut
Add ½ cup shredded sweetened coconut to the batter for a tropical twist.
With Zucchini
Mix in ½ cup grated zucchini with the carrots for a veggie-packed version.
Gluten-Free
Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Vegan
Substitute eggs with flax eggs, use dairy-free cream cheese, and swap oil for coconut oil.
Make Ahead and Storage
Make Ahead
You can bake the cupcakes a day in advance and store them (unfrosted) at room temperature in an airtight container.
Storage
Once frosted, store cupcakes in the fridge for up to 4 days. Let them come to room temperature before serving.
Freezing
Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge and frost before serving.
Serving Suggestions
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Serve with a hot cup of coffee or spiced chai.
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Add a dash of cinnamon on the frosting for presentation.
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Top with a walnut or pecan half for a classy touch.
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Serve on a cake stand for a party-ready presentation.
Nutrition Information (Per Cupcake with Frosting – Approximate)
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Calories: 320
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Fat: 18g
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Carbs: 37g
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Protein: 3g
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Sugar: 26g
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Fiber: 1g
Common Mistakes to Avoid
Undercooking
Always test with a toothpick to ensure cupcakes are baked through.
Overloading with Add-ins
Stick to recommended amounts for nuts, raisins, or pineapple to avoid dense, soggy cupcakes.
Frosting Warm Cupcakes
Only frost fully cooled cupcakes—otherwise, the frosting will melt and slide off.
FAQs
Can I make carrot cake cupcakes without nuts or raisins?
Yes! They’re delicious even without the add-ins. Just skip them and follow the recipe as is.
Can I double this recipe?
Absolutely. Double the ingredients and bake in two cupcake pans. Watch baking time as ovens vary.
Can I use butter instead of oil?
You can, but oil keeps the cupcakes more moist. Butter will add a richer flavor but may slightly change the texture.
How do I make these cupcakes more festive?
Add decorations like candied carrots, crushed nuts, or edible flowers on top of the frosting.
Can I turn this into a cake?
Yes. Pour the batter into an 8-inch round or square pan and bake for 30–35 minutes. Frost once cool.
Conclusion
Carrot cake cupcakes combine the charm of classic carrot cake with the convenience of handheld desserts. They’re moist, rich, and loaded with warm spices and textures. Whether you’re a beginner baker or a seasoned pro, these cupcakes are foolproof and crowd-pleasing. Once topped with tangy cream cheese frosting, they’re guaranteed to disappear fast. Try them once, and they might just become your new go-to dessert!