Simply Carrot Cake Cupcakes Recipe

Looking for a cozy, classic treat that never goes out of style? These Simply Carrot Cake Cupcakes are soft, moist, and packed with warm spices. And the creamy, tangy cream cheese frosting on top? That’s just the cherry on this sweet little cake.

Perfect for spring gatherings, Easter brunches, or just to satisfy that everyday sweet tooth, these cupcakes are easy to make and even easier to love.

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Why You’ll Love This Recipe

Incredible Flavor: Warm cinnamon, ginger, nutmeg, and sweet carrots.
Soft & Moist Texture: Applesauce keeps the cupcakes tender without making them heavy.
No Mixer Needed for Batter: Simple whisk, mix, and bake.
Cream Cheese Frosting: Light, creamy, and just tangy enough.

Ingredients You’ll Need

For the Cupcakes:

1 ⅓ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ cup vegetable oil
1 cup packed brown sugar
2 large eggs
⅓ cup unsweetened applesauce (or sour cream or yogurt)
1 teaspoon vanilla extract
1 ½ cups peeled, shredded, and chopped carrots
Optional: ¾ cup chopped walnuts, pecans, or raisins

For the Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt

Step-by-Step Instructions

Preheat & Prep:
Preheat oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
Mix Dry Ingredients:
Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Mix Wet Ingredients:
In another bowl, whisk oil, brown sugar, eggs, applesauce, and vanilla. Stir in carrots.
Combine:
Add the wet ingredients to the dry. Fold together until just combined. Batter will be slightly thick.
Bake:
Divide batter into cupcake liners, about ¾ full. Bake for 21–23 minutes. Cool completely before frosting.
Make the Frosting:
Beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, and salt. Beat until creamy. Chill if needed to thicken.
Frost & Serve:
Pipe or spread frosting on cooled cupcakes. Garnish with chopped nuts or white chocolate decorations if desired.

Recipe Tips for Success

Use Fresh Carrots: Skip the pre-shredded bags. Freshly grated carrots bring moisture and sweetness.
Don’t Overmix: Just fold gently until combined to keep your cupcakes soft.
Chill the Frosting: If frosting feels too soft, pop it in the fridge before piping or spreading.

Variations to Try

Pineapple Twist: Swap applesauce for crushed pineapple for a tropical vibe.
Zucchini Swap: Use shredded zucchini instead of carrots for a fun twist.
Nut-Free: Skip nuts for a smoother texture, or use pumpkin seeds for crunch.

Storage Tips

Room Temperature: Store frosted cupcakes at room temp for 1 day.
Refrigerator: Best kept in the fridge (up to 5 days) in an airtight container.
Freezer: Freeze cupcakes (frosted or unfrosted) for up to 2–3 months. Thaw overnight in the fridge.

Common Mistakes to Avoid

❌ Using store-bought shredded carrots — they’re dry and won’t blend well.
❌ Overmixing the batter — this leads to dense, heavy cupcakes.
❌ Not cooling cupcakes before frosting — warm cupcakes melt the frosting!

Frequently Asked Questions

Q: Can I make these ahead of time?
Yes! Make the cupcakes a day in advance. Frost before serving for best texture.

Q: Can I freeze these cupcakes?
Absolutely. Freeze frosted or unfrosted for up to 3 months.

Q: What other frostings can I use?
Try vanilla buttercream, cinnamon cream cheese frosting, or marshmallow meringue for a dairy-free option.