If you’ve been searching for a delightful, fuss-free dessert that brings the cozy flavors of fall right to your kitchen, you’re going to fall in love with this Easy Carrot Cake Cupcakes Recipe. These cupcakes are moist, tender, and perfectly spiced, loaded with freshly grated carrots and optional add-ins like pecans and raisins to introduce bursts of texture and sweetness. Topped with a luscious cream cheese frosting that strikes just the right balance of tangy and sweet, this recipe turns a classic carrot cake into adorable, handheld treats that will quickly become your new go-to for celebrations or anytime indulgence.
Ingredients You’ll Need
The key to this Easy Carrot Cake Cupcakes Recipe lies in the simplicity and quality of the ingredients. Each one plays a vital role from lending structure and moisture to bringing that signature warm spice and luscious cream cheese finish. Here’s what you’ll want on hand to create these irresistible cupcakes.
- All-purpose flour (1¼ cups / 160g): Provides the base structure for a tender crumb that holds together beautifully.
- Baking soda (1 teaspoon): Helps the cupcakes rise to light, fluffy perfection.
- Fine sea salt (¼ teaspoon): Balances and enhances all the sweet and spicy flavors.
- Ground cinnamon (¾ teaspoon): Adds that warm, comforting spice that defines carrot cake.
- Ground ginger, cardamom, nutmeg (optional, small amounts): These add a lovely hint of fragrant complexity to the spice blend.
- Canola or vegetable oil (½ cup / 118ml): Keeps the cupcakes moist and tender without overpowering the flavor.
- Granulated sugar (½ cup / 100g): Sweetens while helping with texture and browning.
- Light or dark brown sugar (½ cup / 105g): Adds rich, caramel notes and extra moisture.
- Vanilla extract (1 teaspoon): Rounds out the flavors perfectly with subtle sweetness.
- Large eggs (2, room temperature): Bind the ingredients and add richness.
- Grated peeled carrots (1½ cups / 150g): The star ingredient that infuses natural sweetness, moisture, and vibrant color.
- Pecans (¼ cup / 35g, optional): Offers a satisfying crunch and nutty flavor when folded in or sprinkled on top.
- Raisins (¼ cup / 35g, optional): Bring chewy bursts of sweetness that brighten the texture.
- Cream cheese (4 ounces / 115g, softened): Creates a creamy, tangy frosting that balances the spices.
- Unsalted butter (2 tablespoons / 28g, softened): Adds richness and smoothness to the frosting.
- Powdered sugar (1½ cups / 165g): Sweetens and thickens the frosting to the perfect consistency.
- Pinch of ground cinnamon or cardamom (optional for frosting): Adds an aromatic hint to the icing for extra dimension.
How to Make Easy Carrot Cake Cupcakes Recipe
Step 1: Preheat and Prepare
Start by cozying up your oven to 350°F (176°C) and lining a 12-cup muffin pan with cupcake liners. This step ensures even baking and prevents sticking, giving your cupcakes a flawless release when they’re done.
Step 2: Whisk the Dry Ingredients
Combine the all-purpose flour, baking soda, sea salt, cinnamon, ginger, cardamom, and nutmeg in a medium bowl. Mixing the dry spices with the flour beforehand evenly disperses their warmth and complexity throughout each bite.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the oil, granulated sugar, brown sugar, and vanilla extract until silky smooth. Then add the eggs one at a time, beating after each addition until fully incorporated. This creates a rich, velvety base that locks in moisture.
Step 4: Combine Wet and Dry Mixtures
Gradually add your dry ingredients to the wet bowl, mixing gently just until everything is combined. Avoid overmixing here to keep your cupcakes tender and delicate.
Step 5: Fold in the Carrots and Optional Add-ins
Carefully fold in the freshly grated carrots, and if you like, stir in chopped pecans and raisins. This is where the cupcakes get their signature texture and bursts of sweetness.
Step 6: Fill Cupcake Liners and Bake
Divide the batter evenly among your lined muffin cups, filling each about three-quarters full for the perfect rise. Bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Let them rest in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 7: Prepare the Cream Cheese Frosting
Beat together softened cream cheese and butter until luxuriously smooth. Mix in vanilla extract, a pinch of salt, and powder sugar, beating until fluffy and spreadable. You can add a pinch of cinnamon or cardamom here for a little extra nuance if you like.
Step 8: Frost and Garnish
Once the cupcakes are completely cool, frost each generously with your cream cheese frosting. For a finishing touch, sprinkle with chopped pecans for crunch and visual appeal.
How to Serve Easy Carrot Cake Cupcakes Recipe
Garnishes
Sprinkle freshly chopped pecans or a light dusting of cinnamon or cardamom on top of the frosting to highlight the spice notes and add a crunch. For extra charm, a small carrot-shaped decoration or an edible flower makes them party-perfect.
Side Dishes
Pair these cupcakes with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert spread. A cup of chai tea or freshly brewed coffee makes the perfect drink to complement the warm spices and creamy frosting.
Creative Ways to Present
Consider serving the cupcakes in cute, themed cupcake wrappers or lining them up on a festive platter with fresh carrot sticks and nuts around the edges for a beautifully rustic display. You can also stack them in tiers for a stunning centerpiece that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container in the fridge for up to 4 days. The cool temperature keeps the cream cheese frosting fresh while the cupcakes stay moist and flavorful.
Freezing
You can freeze these cupcakes after baking but before frosting. Wrap them individually in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before frosting.
Reheating
For best results, let refrigerated cupcakes come to room temperature before serving. If you prefer them warmed, remove the frosting and microwave the cupcake for about 10-15 seconds, then reapply the frosting.
FAQs
Can I substitute the oil with butter?
Yes, you can replace oil with melted butter, but keep in mind that oil tends to keep the cupcakes more moist and tender. Butter will add richness but might result in a denser texture.
Are these cupcakes suitable for gluten-free diets?
This recipe uses all-purpose flour, so it is not gluten-free as written. However, you can experiment by substituting a gluten-free baking flour blend 1:1, making sure it contains xanthan gum for structure.
Can I make these cupcakes without nuts or raisins?
Absolutely! Both pecans and raisins are optional add-ins. Leaving them out won’t detract from the moist texture or flavor — just feel free to omit if you prefer a nut-free or plainer cupcake.
How can I avoid the frosting from being too sweet?
You can reduce the powdered sugar slightly or add a small amount of lemon juice to the frosting to introduce a fresh tang that balances the sweetness without altering the creamy texture.
What’s the best way to grate the carrots for these cupcakes?
Using a fine or medium box grater works perfectly to create tender, evenly sized shreds that bake nicely into the batter. Avoid shredding too coarsely, which can affect the cupcake crumb.
Final Thoughts
There’s something so comforting and joyful about making and sharing this Easy Carrot Cake Cupcakes Recipe. From the fragrant spices to the moist crumb and tangy cream cheese frosting, every bite is like a little celebration. I encourage you to try this recipe soon — it’s bound to become a family favorite and your new go-to for parties, cozy afternoons, or whenever you need a sweet treat that feels homemade and heartwarming.
Print
Easy Carrot Cake Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Easy Carrot Cake Cupcakes, a moist and flavorful treat infused with warm spices and shredded carrots, topped with luscious cream cheese frosting. Perfect for any occasion, these cupcakes bring the classic carrot cake taste in a convenient single-serving size.
Ingredients
Cupcakes
- 1¼ cups (160g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger (optional)
- ¼ teaspoon ground cardamom (optional)
- â…› teaspoon freshly grated nutmeg (optional)
- ½ cup (118ml) canola or vegetable oil
- ½ cup (100g) granulated sugar
- ½ cup (105g) packed light or dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1½ cups (150g) grated peeled carrots (2 to 3 medium carrots)
- ¼ cup (35g) coarsely chopped pecans (optional)
- ¼ cup (35g) raisins (optional)
Frosting
- 4 ounces (115g) full-fat block cream cheese, softened to room temperature
- 2 tablespoons (28g) unsalted butter, softened to room temperature
- ½ teaspoon vanilla extract
- Pinch of fine sea salt
- 1½ cups (165g) powdered sugar, plus more as needed
- Pinch of ground cinnamon or ground cardamom (optional)
- ¼ cup (35g) coarsely chopped pecans (optional, for garnish)
Instructions
- Preheat the oven: Set your oven to 350°F (176°C) and line a 12-cup muffin pan with cupcake liners to prepare for baking.
- Whisk the dry ingredients: In a medium bowl, thoroughly combine the all-purpose flour, baking soda, fine sea salt, ground cinnamon, ground ginger, ground cardamom, and freshly grated nutmeg to ensure even distribution of spices and leavening agents.
- Mix the wet ingredients: In a separate bowl, whisk together the canola or vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition to incorporate fully.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can make the cupcakes tough.
- Fold in the carrots and optional add-ins: Gently fold in the grated carrots along with the optional pecans and raisins, distributing them evenly throughout the batter without deflating it.
- Fill the muffin cups: Divide the batter evenly among the cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter until smooth and creamy. Add vanilla extract, a pinch of fine sea salt, and gradually beat in the powdered sugar until the frosting is fluffy and spreadable. Optionally, stir in a pinch of ground cinnamon or cardamom for extra flavor.
- Frost the cupcakes: Once the cupcakes are completely cooled, frost each cupcake generously with the cream cheese frosting. Garnish the tops with coarsely chopped pecans if desired for added texture and decoration.
Notes
- For best results, ensure all wet ingredients, especially the eggs and cream cheese, are at room temperature before mixing.
- Optional spices like ginger, cardamom, and nutmeg add a delightful depth of flavor but can be omitted if unavailable.
- Feel free to substitute pecans with walnuts or omit nuts entirely for a nut-free version.
- The raisins can be replaced with other dried fruits such as cranberries or chopped dates.
- To make cupcakes extra moist, avoid overbaking; start checking for doneness at 20 minutes.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days or freeze frosted cupcakes for longer storage.
