These Carrot Cake Cupcakes are so soft, moist, and spiced to perfection. Top them off with this heavenly cream cheese frosting and you'll never question whether you love carrot cake ever again!
This recipe for Carrot Cake Cupcakes was updated on April 27, 2022 with newer content and fresh pictures.
These easy carrot cake cupcakes are the fourth cupcake from my cupcake baking series! They're so simple to make as all you need are mixing bowls. Plus, the combination of cinnamon, nutmeg, ginger, and cloves goes so well with the sweet cream cheese frosting.
Check out the other recipes from this series: chocolate peanut butter cupcakes, red velvet cupcakes, banana split cupcakes, and dark chocolate strawberry cupcakes.
Why You'll Love These Cupcakes
- They're filled with warm spices.
- All you need are two mixing bowls.
- The freshly grated carrots make them super moist.
- They're topped with the best cream cheese frosting.
- All you need are simple ingredients!
I love a soft and fluffy cupcake, especially when you don't have to use a stand mixer. The addition of yogurt and shredded carrots definitely helps to add moisture as well.
If you haven't been a fan of carrot cake in the past, let it be known that these are the best carrot cake cupcakes I have ever had! Especially when they're topped with a silky smooth cream cheese buttercream.
Expert Baking Tips
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Carrots: Do not buy already shredded carrots. You want to freshly grate your own carrots before mixing them into the cake batter. Freshly grated carrots have more moisture than the pre shredded ones.
- Frosting: Frost the cupcakes once they have completely cooled. I used a piping bag and the Wilton 1M tip to frost these cupcakes.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- All-Purpose Flour: The main structure for the cupcakes. Make sure you spoon and level the flour when measuring (see the note above under “Expert Baking Tips”).
- Spices: Cinnamon, nutmeg, ginger, and cloves create this perfectly spiced cupcake.
- Brown Sugar: You can use either light or dark brown sugar.
- Yogurt: I like to add plain or vanilla yogurt because it helps the cupcakes to be soft and moist. If you don't have yogurt, you can substitute it for sour cream.
- Oil: Use either vegetable or canola oil.
- Carrots: You'll need about 2 medium-sized carrots, freshly grated.
- Cream Cheese: Always use block-style cream cheese when baking.
Instructions
Here are the step by step instructions on how to make these carrot cake cupcakes.
Step 1: Dry ingredients. In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, nutmeg, ginger, and cloves.
Step 2: Wet ingredients. In a large bowl, whisk together the brown sugar, sugar, yogurt, oil, eggs, and vanilla extract until combined.
Step 3: Combine the ingredients. Add the dry ingredients to the wet and fold together using a silicone spatula. Then gently fold in the grated carrots.
Step 4: Bake the cupcakes. Fill the cupcake liners about ⅔ of the way full with batter and bake for 16-18 minutes. Allow them to cool in the pan for 10 minutes before transferring them over to a wire rack to finish cooling.
Step 5: Cream cheese frosting. Beat the cream cheese and butter on high until smooth and creamy. Add the powdered sugar and vanilla extract and mix on low speed until combined. Then increase the speed to high and mix for another 1-2 minutes.
Step 6: Decorate. I used the Wilton 1M to frost each cupcake, but feel free to use any piping tip you like.
Storing Tips
Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Do not store at room temperature because of the cream cheese frosting.
Frequently Asked Questions
Yes, you can freeze these cupcakes unfrosted by wrapping them individually in plastic wrap and placing them into an airtight container or large zip-up bag. They can be frozen for up to 2 months.
Do not use pre shredded carrots from the store. They don't have nearly as much moisture compared to freshly grating them yourself.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cupcake Recipes To Try
Carrot Cake Cupcakes
Equipment
- 12-count muffin pan
- Cupcake Liners
Ingredients:
Carrot Cake Cupcakes
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¾ cup brown sugar
- ¼ cup sugar
- ½ cup vanilla yogurt (or plain), room temperature
- ⅓ cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup freshly grated carrots (about 2 medium-sized carrots)
Cream Cheese Frosting
- 8 ounces block-style cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Carrot Cake Cupcakes
- In a medium-sized bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large-sized bowl, whisk together the brown sugar, sugar, yogurt, oil, eggs, and vanilla extract until combined.
- Combine the dry ingredients with the wet and fold together using a silicone spatula. Then gently fold in the grated carrots.
- Fill the cupcake liners about ⅔ of the way full with batter (about 2 ½ tablespoons of batter) and bake for 16-18 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 10 minutes and then transfer them over to a wire rack to finish cooling.
Cream Cheese Frosting
- In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese and butter on high speed until combined and creamy (2-3 minutes).
- Add the powdered sugar and vanilla extract and beat on low speed for about 30 seconds. Increase the speed to medium-high and beat for an additional 1-2 minutes until smooth and creamy.
- Frost the cooled cupcakes. I placed the cream cheese frosting in a piping bag and used the Wilton 1M piping tip.
- Store any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Notes:
Your cupcakes look scrumptious, I would totally have these for breakfast. And the way you layer that frosting to perfection is just so beautiful.
Thank you, Gabriela!
This looks so easy and delicious! Definitely trying!
Thank you so much!!