If you’re someone who loves a moist, flavorful treat with just the right amount of sweetness and spice, then this Carrot Cake Cupcakes with Cream Cheese Frosting Recipe is about to become your new best friend in the kitchen. These cupcakes are tender and packed with the natural sweetness and texture of freshly grated carrots, a hint of warming spices, and crunchy pecans, all topped with a luscious, tangy cream cheese frosting that’s perfectly smooth and creamy. Whether you’re making them for a family gathering, a special occasion, or just because, these cupcakes bring that cozy, homemade goodness everyone craves.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first delightful step to baking the perfect Carrot Cake Cupcakes with Cream Cheese Frosting Recipe. Each ingredient plays a vital role: the flour builds the structure, the spices add warmth and depth, and the fresh carrots bring moisture and sweetness, while pecans lend a satisfying crunch.
- All-purpose flour (1 ¼ cups): The backbone that gives the cupcakes their soft, yet sturdy crumb.
- Granulated sugar (½ cup): Balances sweetness without overpowering the natural carrot flavor.
- Light brown sugar, packed (½ cup): Adds a subtle molasses richness that complements the spices.
- Baking soda (¾ tsp): Helps the cupcakes rise beautifully and stay light.
- Baking powder (½ tsp): Works together with baking soda for perfect leavening.
- Fine sea salt (½ tsp): Enhances and balances all the flavors.
- Ground ginger (¼ tsp): Offers a gentle spicy warmth that brightens the flavor.
- Cinnamon (½ tsp): Classic spice essential for that signature carrot cake character.
- Nutmeg (¼ tsp): Just a pinch adds depth and complexity.
- Vegetable oil (¾ cups): Keeps the cupcakes moist and tender without heaviness.
- Large eggs (2, room temperature): Binds ingredients together and enriches the batter.
- Pure vanilla extract (1 ½ tsp): Boosts flavor with a sweet, fragrant note.
- Whole milk (2 Tbsp): Adds moisture and smoothness to the batter.
- Carrots, peeled and shredded (1 ½ cups): The star ingredient, providing natural sweetness and texture.
- Pecans, chopped (1 cup): Offers a delightful crunch that contrasts the soft cake.
- Unsalted butter (½ cup, room temperature): Essential for the creamy texture of the frosting.
- Cream cheese (8 oz block, room temperature): Creates the rich, tangy base for the luscious frosting.
- Additional pure vanilla extract (3 tsp): Perfectly increases the flavor in the frosting.
- Powdered sugar (4 cups): Sweetens and thickens the frosting to smooth perfection.
How to Make Carrot Cake Cupcakes with Cream Cheese Frosting Recipe
Step 1: Prepare the oven and pan
First things first, preheat your oven to 350°F (175°C). Line a 12-count muffin pan with your favorite cupcake liners — this makes cleanup a breeze and ensures your cupcakes bake evenly. Getting this ready early sets you up for smooth sailing through the recipe.
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, fine sea salt, ground ginger, cinnamon, and nutmeg. This blend of dry ingredients creates the foundation for the cupcake’s warm, spicy flavor and balanced sweetness.
Step 3: Add the wet ingredients
Using your stand mixer or a hand mixer, slowly stir in the vegetable oil and eggs—adding the eggs one at a time helps the batter emulsify nicely. Scrape down the sides of the bowl often so everything combines perfectly. Then, mix in the vanilla extract and whole milk for extra flavor and moisture. This step ensures your batter will be silky smooth and ready for the star players.
Step 4: Incorporate the carrots and pecans
Gently fold in the shredded carrots and chopped pecans until they’re evenly spread throughout the batter. This is where the cupcakes get their signature texture and burst of flavor—those juicy, tender carrots and crunchy nuts make every bite a delight.
Step 5: Fill the cupcake liners
Spoon the batter into each cupcake liner, filling them about two-thirds to three-quarters full. This allows room for the cupcakes to rise beautifully without spilling over the edges.
Step 6: Bake the cupcakes
Pop your pan into the preheated oven and bake for about 20 minutes. To test doneness, insert a toothpick into the center of a cupcake — if it comes out clean, they’re ready! Let the cupcakes cool completely on a wire rack; frosting warm cupcakes can cause the frosting to melt and slide off.
Step 7: Prepare the cream cheese frosting
In a clean mixing bowl, beat the unsalted butter and cream cheese until smooth and lump-free. Add the vanilla extract and continue mixing until well incorporated. Gradually add the powdered sugar, a little at a time, beating until the frosting is smooth, creamy, and perfect for spreading or piping onto your cooled cupcakes.
Step 8: Frost the cupcakes
Once your cupcakes are completely cooled, frost them generously using a piping bag for a professional look or a simple butter knife for a cozy, rustic charm. The creamy frosting beautifully balances the spices and carrots while adding that classic tang that carrot cake lovers adore.
How to Serve Carrot Cake Cupcakes with Cream Cheese Frosting Recipe
Garnishes
To elevate your Carrot Cake Cupcakes with Cream Cheese Frosting Recipe, try garnishing with a sprinkle of finely chopped pecans or a dusting of cinnamon on top. For a pop of color and freshness, a small mint leaf or an edible flower adds a charming touch that impresses every guest.
Side Dishes
These cupcakes are delightful on their own but serve wonderfully with a cozy cup of chai tea, coffee, or even a glass of cold milk. Fresh fruit like sliced oranges or berries can offer a refreshing contrast, balancing the richness of the frosting and cake.
Creative Ways to Present
Consider arranging your cupcakes on a tiered cake stand for a festive look that’s perfect for parties or family gatherings. You can also place individual cupcakes in cute cupcake boxes as thoughtful gifts or party favors. Drizzling a bit of caramel sauce or sprinkling toasted coconut over the frosting adds a gourmet twist that will wow your crowd.
Make Ahead and Storage
Storing Leftovers
After enjoying your Carrot Cake Cupcakes with Cream Cheese Frosting Recipe, store any leftovers in an airtight container in the refrigerator. Because of the cream cheese frosting, refrigeration is important to keep the cupcakes fresh and safe. They’ll stay moist and delicious for up to 4 days this way.
Freezing
If you want to keep these cupcakes for longer, they freeze beautifully. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe container or bag. When frozen properly, they can last up to 3 months. Defrost in the fridge overnight before serving to maintain that perfect texture.
Reheating
Since these are frosted, warming cupcakes directly is tricky as it could melt the frosting. Instead, let frozen cupcakes thaw fully in the refrigerator, then bring them to room temperature for about 30 minutes before eating. This subtle warming helps release all those lovely flavors without compromising the frosting’s creamy texture.
FAQs
Can I substitute the vegetable oil with another fat?
Absolutely! You can use light olive oil or melted coconut oil as alternatives to vegetable oil. Just stick to the same amount to maintain the cupcake’s moist texture. Avoid using solid fats like butter instead of oil during the batter stage since oil gives that tender crumb.
Do I have to use pecans in the recipe?
Pecans add a wonderful crunch and flavor, but if you have nut allergies or prefer not to use them, chopped walnuts or even raisins are great substitutes. You can also leave nuts out entirely for a nut-free version — the cupcakes will still taste incredible.
Can I make these cupcakes gluten-free?
To make these Carrot Cake Cupcakes with Cream Cheese Frosting Recipe gluten-free, replace the all-purpose flour with a gluten-free blend that includes xanthan gum or another binder. This swap helps keep the cupcakes’ structure intact without compromising on taste.
Is it necessary to let the cupcakes cool before frosting?
Yes, definitely! Cooling them completely prevents the cream cheese frosting from melting and sliding off. If you start frosting when the cupcakes are warm, the frosting might get runny and not hold its pretty shape.
How can I make the cream cheese frosting less sweet?
If you prefer a less sweet frosting, reduce the powdered sugar slightly or add a small squeeze of fresh lemon juice for a subtle tang that balances the sweetness. Just be sure to taste as you adjust to keep the texture smooth.
Final Thoughts
I truly hope you find as much joy in making and tasting this Carrot Cake Cupcakes with Cream Cheese Frosting Recipe as I do. It’s got all the warmth and comfort of classic carrot cake wrapped up in perfectly portioned cupcakes that are easy to share and hard to resist. So, gather those ingredients, roll up your sleeves, and get ready to create something delightfully sweet, spiced, and utterly satisfying that will brighten any day or celebration.
Print
Carrot Cake Cupcakes with Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Carrot Cake Cupcakes are moist, flavorful, and loaded with shredded carrots and crunchy pecans, topped with a creamy, tangy cream cheese frosting. Perfectly spiced with cinnamon, nutmeg, and ginger, these cupcakes offer all the classic carrot cake goodness in individual portions. Ideal for celebrations, afternoon treats, or anytime you crave a sweet and satisfying dessert.
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ¾ tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp nutmeg
Wet Ingredients
- ¾ cups vegetable oil
- 2 large eggs, room temperature
- 1 ½ tsp pure vanilla extract
- 2 Tbsp whole milk
Add-ins
- 1 ½ cups carrots, peeled and shredded
- 1 cup pecans, chopped
Frosting
- ½ cup unsalted butter, room temperature
- 8 oz block cream cheese, room temperature
- 3 tsp pure vanilla extract
- 4 cups powdered sugar
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Line a 12-count muffin pan with cupcake liners to prevent sticking and make removal easy.
- Mix dry ingredients: In a large bowl or the bowl of a stand mixer, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground ginger, cinnamon, and nutmeg until evenly combined.
- Add wet ingredients: With the mixer on low, slowly add the vegetable oil. Then, add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl frequently to ensure everything is incorporated. Stir in the vanilla extract and milk until the batter is smooth.
- Incorporate carrots and pecans: Gently fold shredded carrots and chopped pecans into the batter using a spatula until they are evenly distributed without overmixing.
- Fill cupcake liners: Spoon the batter into the cupcake liners, filling each about two-thirds to three-quarters full to allow room for rising.
- Bake the cupcakes: Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove the pan from the oven and allow cupcakes to cool completely on a wire rack before frosting.
- Prepare the frosting: In a clean mixing bowl, beat together the room temperature butter and cream cheese until smooth and creamy with no lumps. Add the vanilla extract and blend well. Gradually add powdered sugar, continuing to beat until the frosting is smooth, fluffy, and spreadable.
- Frost the cupcakes: Once the cupcakes have cooled completely, frost them using a piping bag fitted with your favorite tip or simply spread with a butter knife for a rustic finish.
Notes
- Ensure eggs and dairy ingredients are at room temperature for best mixing results.
- Do not overmix the batter to keep the cupcakes tender and moist.
- You can substitute pecans with walnuts or omit nuts if preferred.
- Store cupcakes in an airtight container in the refrigerator for up to 3-4 days.
- Allow cupcakes to cool completely before frosting to prevent melting.
