These Super Moist Carrot Cake Cupcakes are light, tender, and perfectly spiced with cinnamon and grated carrots. Paired with a smooth cream cheese frosting and a sprinkle of finely chopped walnuts, they make an ideal spring or Easter dessert.
If you enjoy spring treats like Chocolate Covered Peanut Butter Eggs, Easter Bunny Cut-Out Sugar Cookies, or a Single Layer Carrot Cake, these carrot cake cupcakes are another seasonal favorite. The recipe combines the natural sweetness of grated carrots with warm cinnamon and a moist crumb. A classic cream cheese frosting finishes them off for a comforting, crowd-pleasing bite.
Table of Contents
- Ingredients Needed
- Frosting Ingredients
- How to Make the Recipe
- Decorating
- Recipe FAQs
- More Cupcake Recipes to Enjoy!
- Carrot Cake Cupcakes Recipe
Ingredients Needed
To make these moist carrot cake cupcakes, gather the following:
- All-purpose flour
- Baking soda
- Ground cinnamon (Vietnamese cinnamon works well)
- Salt
- Vegetable oil (for a moist texture)
- Granulated sugar
- Unsweetened applesauce (adds moisture)
- Eggs (2 large)
- Carrots (finely grated; about 1 1/2 cups — 2 large or 3 medium)
- Chopped walnuts (optional topping; if adding to the batter use 1/2 cup folded in with the carrots; pecans can be substituted)
See the recipe card below for exact quantities and full instructions.
Frosting Ingredients
For the cream cheese frosting you will need:
- Unsalted butter (room temperature)
- Cream cheese (block style, room temperature)
- Vanilla extract
- Powdered sugar (sifted to avoid lumps, especially if piping)
How to Make the Recipe
Here’s a concise overview of the method. Full details are in the recipe card below.
- Preheat oven and prepare pans. Position the rack just above center and preheat to 350ºF. Line cupcake tins with liners.
- Combine dry ingredients. Whisk flour, baking soda, cinnamon, and salt together and set aside.
- Prepare wet mix. In a separate bowl whisk vegetable oil and granulated sugar, then add applesauce and eggs.
- Fold in dry ingredients and carrots. Add the dry mix to the wet until almost combined, then fold in the finely grated carrots. Avoid overmixing.
- Portion and bake. Use a 1 1/2 tablespoon scoop to fill liners about 3/4 full. Bake at 350ºF for 20–22 minutes, until a toothpick comes out clean.
- Cool and frost. Cool cupcakes in the pans for 5 minutes, then transfer to a wire rack to cool completely before frosting with cream cheese frosting.
Decorating
You can spread the cream cheese frosting with an offset spatula or pipe it for a more polished look. Useful tools:
- Large piping bag (14–16 inch)
- Large open decorating tip (Wilton 1A works well)
- Offset spatula
Recipe FAQs
Wavy cupcake liners from Wilton were used for these photos, but standard liners work perfectly if you can’t find the wavy style.
A Wilton 1A open tip was used with a large piping bag for the swirled frosting shown.
Yes. Freeze unfrosted cupcakes in a well-sealed container. If you frost them, store in the refrigerator for 4–5 days in a sealed container.
More Cupcake Recipes to Enjoy!
Devil’s Food Cupcakes with Peanut Butter Frosting
Small Batch Chocolate Cupcakes
Mint Chocolate Cupcakes
Chocolate Chip Cookie Dough Cupcakes
If you tried this Carrot Cake Cupcakes Recipe, please leave a star rating and share your thoughts in the comments below. Thanks for visiting!
Carrot Cake Cupcakes
Ingredients
Carrot Cake Cupcakes
- 1 cup All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1/4 tsp Salt
- 1/4 cup Vegetable Oil
- 1 cup Granulated Sugar
- 1/4 cup Unsweetened Applesauce
- 2 Large Eggs (room temperature)
- 1 1/2 cups Carrots, finely grated
- 1/2 cup Chopped Walnuts (optional)
Cream Cheese Frosting
- 1/2 cup Unsalted Butter (room temperature)
- 8 oz Cream Cheese (room temperature)
- 1 tsp Vanilla Extract
- 4 cup Powdered Sugar (sifted)
Instructions
Carrot Cake Cupcakes
- Adjust the oven rack to the 2nd level (just above center) and preheat the oven to 350ºF. Line cupcake tins with liners.
- Whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- Finely grate the carrots (about 1 1/2 cups). Three medium or two large carrots will work.
- In a separate bowl, whisk together the vegetable oil and granulated sugar. Add the applesauce and eggs, scraping down the sides as needed.
- Fold the dry mixture into the wet until almost blended, then fold in the grated carrots. Do not overmix.
- Using a 1 1/2 tablespoon scoop, fill each liner about 3/4 full. Place pans in the oven and bake for 20–22 minutes, or until a toothpick comes out clean.
- Remove from oven and cool in the pans for 5 minutes, then transfer cupcakes to a wire rack to cool completely.
- Frost cooled cupcakes with cream cheese frosting using an offset spatula or a piping bag with a large open tip. Top with chopped walnuts if desired. Note: This frosting recipe yields enough for a thick layer; halve it if you prefer a lighter coating.
Cream Cheese Frosting
- Beat unsalted butter and cream cheese together on medium-high until smooth and creamy. Add vanilla.
- Reduce speed to low and add sifted powdered sugar one cup at a time until fully incorporated. Add more powdered sugar to reach your desired thickness.
Video
Notes
- 1 1/2 cups finely grated carrots equals about 3 medium to large carrots.
- This recipe yields extra frosting if you pipe or use a thick layer; halve the frosting if you prefer less.
- Recipe adapted from a community cookbook and updated for clarity.
Nutrition
Nutritional information is an estimate and will vary based on specific ingredients used.