Tessa’s Recipe Rundown
Taste: Warmly spiced carrot cake flavors, perfectly balanced by tangy cream cheese frosting.
Texture: Ultra moist and tender cupcakes with a slight crunch from the walnuts, topped with that luxuriously smooth, rich, and creamy frosting.
Ease: Beginner-friendly recipe.
Why You’ll Love This Recipe: All the cozy flavors of classic carrot cake in a perfectly moist, bakery-worthy cupcake. It’s impossible to eat just one!
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Carrot Cake Cupcakes are adorable little treats with HUGE flavor, ready to steal the show!
As if these flavorful, moist, tender cupcakes weren’t already amazing, add a tangy, silky-smooth cream cheese frosting, and you have the most delicious Easter dessert ever.
The flavor combination of carrot cake + cream cheese frosting is magical – but it only works if the cake is moist, spiced, and not too sweet. Luckily, these cupcakes check ALL those boxes.
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And yes, they totally count as your daily dose of veggies 😉
Whether you’re making my favorite Classic Scone Recipe for Easter Brunch, or my from-scratch Green Bean Casserole and go-to Ultimate Dinner Rolls for Easter Dinner, these cupcakes are the perfect dessert.
And for those who think that raisins should be banned from baked goods (me!), there are no raisins in this recipe! (but you can add some if you insist).
Sprinkle of Science
How to Make Carrot Cake Cupcakes
My #1 Tip: Use Fresh Carrots and Grate Them Yourself
Avoid using packaged pre-shredded carrots! Freshly grated carrots add more flavor and moisture, making your cupcakes extra tender and delicious.
If you have a food processor, the grating attachment makes it super easy, but a simple box grater works, too!
The Spices
This recipe includes the perfect amount of spice for a well-balanced Carrot Cake Cupcake. If you prefer a more spice-forward cupcake, feel free to add more cinnamon.
Note that older spices carry less flavor than fresh spices. If your spices are older, you may need a little more spice to prevent your cupcakes from being bland. Check that your spices are not expired before using.
Applesauce in Carrot Cake Cupcakes
A little applesauce in this recipe provides moisture, helps create a tender texture, and adds more wonderfully fresh flavor. Be sure to use unsweetened applesauce.
The Nuts
I love using walnuts in the batter and as a topping for extra crunch and flavor, balancing the sweetness beautifully. Toasting the walnuts isn’t necessary, but if you like, you can toast them and let them cool before adding them to the cupcakes.
Not a fan of walnuts? You can swap them for pecans or skip the nuts entirely.
Can I Add Raisins?
I’m not a raisin fan but feel free to add a few tablespoons of raisins along with (or instead of) the walnuts.
Butter vs. Oil in Cupcakes
This Carrot Cake Cupcake recipe uses oil for beautifully tall cupcakes with a coarser crumb and more spongy texture. I used canola oil, but other flavorless oils (such as vegetable or avocado) will work fine. Give your oil a sniff before using, and don’t use it if it has any off odors, as this will flavor your cupcakes.
I don’t recommend using butter instead, as this will change the texture of the cupcakes. Learn more in my Butter vs. Oil in Baking article here.
This also means that these cupcakes are dairy-free! If you or someone you’re serving is allergic to dairy, simply use your favorite dairy-free frosting on top!
The Cream Cheese Frosting
The shining star of any Carrot Cake Cupcake! This recipe makes enough cream cheese frosting to generously frost 12 cupcakes.
For the best and creamiest frosting, be sure your cream cheese is completely softened to room temperature, and be sure to scrape down the sides and bottom of your bowl often to prevent lumpy frosting. More tips in my Best Cream Cheese Frosting recipe.
Don’t like cream cheese frosting? Use my Easy Buttercream Frosting Recipe instead!
How to Decorate Carrot Cake Cupcakes
I used a disposable piping bag and a Wilton 1M piping tip to pipe the cream cheese frosting in a pretty swirl on top of the cupcakes.
Feel free to use a different piping tip, or check out my How to Make Decorative Carrots post for an adorable Easter dessert.
More Recipes You’ll Love:
- Brown Butter Carrot Cake (a layer cake version of this recipe, but made with brown butter!)
- Red Velvet Cupcakes
- Easter Blondies
- Peanut Butter Pie
- Check out ALL my Easter Recipes here!
Perfect Carrot Cake Cupcakes
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Ingredients
For the cupcakes:
- 1 1/4 cups + 2 tablespoons (174 grams) all-purpose flour, measured correctly
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup plus 2 tablespoons (42 grams) finely chopped walnuts, divided
- 1/4 cup (47 grams) neutral oil (like canola or avocado oil)
- 1 cup (200 grams) light brown sugar
- 2 large eggs, at room temperature
- 1/2 cup (125 grams) unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups (148 grams) finely shredded carrots* (about 2 medium carrots)
For the frosting:
- 3/4 stick (85 grams) unsalted butter, at cool room temperature (67°F)
- 1 1/2 cups (188 grams) powdered sugar, sifted (don’t skip sifting!)
- 6 ounces (170 grams) full-fat cream cheese, completely softened to room temperature (brick-style, not spreadable)
- 1 1/2 teaspoons
vanilla paste or vanilla extract
Instructions
- Preheat the oven to 350°F. Line a standard muffin tin with paper liners.
Make the cupcakes:
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and 1/4 cup (30 grams) of the walnuts.
- In a large bowl, whisk the oil, brown sugar, and eggs until well combined. Stir in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined.
- Use a large cookie scoop to divide the batter among the muffin cups, filling each about 3/4 full, for a total of 12 cupcakes. Bake until a cake tester inserted comes out clean, about 19 minutes. Let cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sifted powdered sugar on low, then gradually increase to medium-high to prevent a sugar cloud. Beat for 3 minutes until smooth. (It may look dry at first, but it will come together like magic!). Scrape down the bottom and sides of the bowl and paddle, then add the cream cheese and beat on medium-high for 1 minute until fluffy. Add the vanilla and beat for 30 seconds until fully incorporated. Scrape down the bowl again as needed.
- Frost cupcakes and decorate with remaining chopped walnuts, if desired. Serve immediately or store in an airtight container in the fridge for up to 2 days.
Recipe Notes
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Carrot Cake Cupcake FAQs
Can I Halve This Recipe? Can I Double This Recipe?
Sure! Simply halve all ingredients to yield 6 cupcakes, or double all ingredients to make 24 cupcakes. No other modifications needed.
How to Avoid Dry Cupcakes
1. Be sure to measure your flour correctly. If you don’t have a digital kitchen scale (my preferred method), use the spoon and level method explained here.
2. Don’t overmix the matter. Mix only until the ingredients are just combined.
3. Don’t overbake the cupcakes. Bake just until a cake tester inserted comes out clean to avoid over-browned, dry cupcakes.
Can Carrot Cake Cupcakes Be Made Ahead of Time?
Yes! The completely-cooled cupcakes can be stored inside an airtight container at room temperature for one day. The frosting can be stored in an airtight container in the fridge for up to a week. Bring to room temperature and beat until light and fluffy again before piping.
Do Carrot Cake Cupcakes Need to be Refrigerated? How to Store Cupcakes
Frosted Carrot Cake Cupcakes can be left at room temperature for up to 8 hours since the sugar in the cream cheese frosting acts as a preservative. After that, I recommend refrigerating inside an airtight container for up to 2 days. Bring to room temperature before serving.
Can You Freeze Carrot Cake Cupcakes?
Store cooled, unfrosted cupcakes inside an airtight container and freeze for up to 3 months. Defrost at room temperature for about 1 to 2 hours before frosting and serving.
This post was originally published in 2016 and has been updated with recipe improvements, additional Baking Science tips, and new photos. Photos by Joanie Simon.
Easy and delicious! I used only 3/4 cup sugar in the cupcakes (instead of 1 cup) and I cut the frosting sugar in half (1 cup instead of 2). They are plenty sweet and a huge hit with kids and adults.
I made these three times this week for different birthdays. Thank you for the wonderful recipe!!!!
Hello, can you make this in a food processor? I don’t have a mixer but I have a food processor … I was wondering if it comes out great.
I have made these cupcakes three times, with and without walnuts. Absolutely delicious. However, I loose too much cupcake because they stick to my paper cupcakes liners. Is that because they are lower in fat? Any suggestion would be appreciated.
Hello! can I use this same recipe for carrot cake bars instead? will the cooking time change?:) thank you!!
Yesterday, I made these for those working on the frontline. Did not have cream cheese for making the topping, but it worked out for the best. The cupcakes were delicious and moist without the topping and could stay out of refrigerator longer. Today, request came to make them again but to keep them in-house. I followed the recipe except no topping. Thank you!!!
Delicious and very moist!!
These cupcakes came out so good! I opted for coconut oil instead of canola and coconut palm sugar instead of the light brown sugar. They were perfect! Thank you!
So amazing and delicious!! My entire family loved. The only thing is there was a lot of extra cream cheese frosting. Maybe next time I will halve the frosting portions.
What I can to substitute applesauce? I read about source cream or yogurt… thank you!
The best carrot cupcakes! These we’re perfect for Easter. I added some cinnamon to the frosting and only used one cup of sugar. These cupcakes were the perfect texture and flavor! Thank you!
I made these exactly as the recipe directed and they were delish! These will definitely be my new go-to carrot cake/cupcake recipe. Thanks Tessa for another amazing recipe!