Carrot Cake Cupcakes with Cream Cheese

Name: Carrot Cake Cupcakes with Cream Cheese
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 cup vegetable oil; 1/2 cup granulated sugar; 1/4 cup brown sugar; 2 large eggs; 1 cup grated carrots; 1/2 cup chopped walnuts (optional); 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract

Highlighted under: Sweet Bakes

I absolutely love making carrot cake cupcakes with cream cheese frosting! There's something incredibly satisfying about the blend of spices, grated carrots, and the creamy frosting that makes these cupcakes irresistible. Every time I bake them, my kitchen fills with the warm aroma of cinnamon and nutmeg, a delightful prelude to the sweet treat that awaits. Whether for a special occasion or just to indulge in a comforting dessert, these cupcakes never fail to impress. Let me share the secrets to my favorite version of this classic recipe!

Created by

Anna

Last updated on 2026-02-05T17:53:28.161Z

Making carrot cake cupcakes has become a family favorite over the years. I've experimented with different recipes, and this one strikes the perfect balance between moistness and flavor. The secret to really enhancing the taste is to use freshly grated carrots and toasting the walnuts before mixing them into the batter. This small step takes the flavor up a notch!

The frosting is just as important as the cupcake itself. I whip together cream cheese, butter, and powdered sugar until it's fluffy and smooth. Not only does it add a rich creaminess, but it perfectly complements the spiced cake. You’ll want to make an extra batch of frosting because it’s hard to resist!

Why You'll Love These Cupcakes
Soft and moist texture that's filled with flavor
Deliciously spiced with cinnamon and nutmeg
Creamy frosting that pairs perfectly with the cake
Simple to make yet impressive for any occasion

The Role of Spices

In these carrot cake cupcakes, the blend of spices plays a crucial role in building warmth and depth of flavor. The cinnamon not only adds sweetness but also enhances the natural taste of the carrots, making them more vibrant. Nutmeg, used in moderation, provides an earthy, aromatic quality that complements the other ingredients, creating a well-rounded flavor profile. When measuring spices, fresh ground is preferable for the best aromatic qualities; stale spices can make the cupcakes taste flat and uninteresting.

It's important to mix the spices thoroughly with the dry ingredients. This ensures that the flavors are evenly distributed throughout the batter, preventing any one cupcake from tasting spicier than another. I often take the extra step of sifting the dry ingredients together, which can also help prevent clumping and ensure a light, fluffy texture in the final product.

Importance of Grated Carrots

Grated carrots not only add moisture to the cupcakes but also provide essential sweetness and texture. When preparing the carrots, I recommend using a box grater or food processor to achieve fine shreds. This helps them blend seamlessly into the batter, ensuring that every bite is infused with their natural flavor. Avoid pre-packaged shredded carrots, as they tend to be coarser and may not integrate as well, resulting in an uneven texture.

For a variation in flavor, consider using a mix of carrots and finely chopped apple or crushed pineapple. These additions not only enhance the moisture content but also introduce a delightful twist to the classic texture of the cupcake. Just be sure to adjust the sugar levels slightly if you increase the sweetness from these fruits.

Storage and Make-Ahead Tips

These carrot cake cupcakes can be made ahead of time, making them a convenient option for parties or gatherings. Once baked, allow the cupcakes to cool completely before storing them. Place them in an airtight container at room temperature for up to three days or refrigerate for up to a week. If you know you won’t eat them all within this timeframe, you can also freeze them! Simply freeze unfrosted cupcakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to three months.

When it comes time to enjoy the frozen cupcakes, simply thaw them overnight in the refrigerator or at room temperature for a few hours. Frosting can be prepared in advance as well; I often make my cream cheese frosting ahead of time and store it in the fridge. Just give it a quick stir before using, as it may firm up while chilled. This way, you can have freshly frosted cupcakes in no time!

Ingredients

Ingredients for Cupcakes

Cupcake Ingredients

1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup vegetable oil
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 cup grated carrots
1/2 cup chopped walnuts (optional)

Cream Cheese Frosting Ingredients

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract

Ingredients for Frosting

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Mix Dry Ingredients

In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Combine Wet Ingredients

In another bowl, whisk together the oil, granulated sugar, brown sugar, and eggs until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients, mixing until just combined. Gently fold in the grated carrots and walnuts.

Fill Muffin Tin

Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

Bake

Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean.

Prepare the Frosting

While the cupcakes cool, beat together the cream cheese and butter until fluffy. Gradually add the powdered sugar and vanilla and mix until smooth.

Frost the Cupcakes

Once the cupcakes are completely cool, generously frost them with the cream cheese frosting.

Enjoy Your Cupcakes!

Pro Tips

For even more flavor, consider adding a teaspoon of vanilla extract to the cupcake batter. Additionally, ensure your cream cheese is at room temperature for the best frosting consistency.

Troubleshooting Baking Issues

If you find that your cupcakes are too dense, it’s often a result of overmixing the batter. When combining the wet and dry ingredients, mix until just combined; a few lumps are okay. This helps maintain the light and fluffy texture you want. Conversely, if they dome excessively or crack on top while baking, your oven temperature might be too high. Invest in an oven thermometer to ensure consistent baking temperatures that align with the set temperature.

Another common issue is cupcakes that stick to the liners. To prevent this, be sure to use high-quality cupcake liners, and consider lightly greasing them before filling with batter. The oil in the recipe does help with release, but adding this extra step can offer further assurance that your cupcakes stay intact upon removal.

Frosting Variations

While the classic cream cheese frosting complements the carrot cake perfectly, feel free to experiment with flavors. Adding a bit of fresh lemon zest or orange zest to the frosting can provide a zesty brightness that cuts through the richness of the cream cheese. You might also consider incorporating spices like ginger or cardamom into the frosting for an added flavor dimension that ties back to the cupcakes.

For a lighter version, whipped cream can be substituted or combined with the cream cheese for a fluffy texture. Use a 50-50 ratio of whipped cream and cream cheese for a delightful twist. This version will produce a slightly less sweet frosting, allowing the cupcakes' natural flavors to shine through even more.

Questions About Recipes

→ Can I make these cupcakes gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free blend. Make sure to adjust any additional ingredients as necessary.

→ How can I store leftover cupcakes?

Store the cupcakes, covered, in the fridge for up to 3 days. Allow them to come to room temperature before serving.

→ Can I freeze carrot cake cupcakes?

Absolutely! You can freeze the baked cupcakes for up to 2 months. Frost them after thawing for the best results.

→ What can I use instead of walnuts?

If you prefer not to use walnuts, you can replace them with pecans or omit them entirely for a nut-free version.