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best homemade carrot cake cupcakes recipe with cream cheese frosting
Isaac blogger

Simply Carrot Cake Cupcakes

Soft, moist carrot cake cupcakes made with warm spices, fresh carrots, and topped with creamy frosting. A reliable homemade dessert perfect for gatherings, holidays, or everyday treats.
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Prep Time 15 minutes
Cook Time 23 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Dry
  • 1⅓ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¾ tsp ginger
  • ¼ tsp nutmeg
  • Wet
  • ½ cup vegetable oil
  • 1 cup packed brown sugar
  • 2 large eggs
  • ⅓ cup unsweetened applesauce (or yogurt/sour cream)
  • 1 tsp vanilla extract
  • 1½ cups finely shredded carrots
  • Optional Add-Ins
  • ¾ cup chopped walnuts, pecans, or raisins
  • Frosting
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Prepare Oven
  4. Preheat oven to 350°F (177°C) and line a 12-cup muffin pan with liners.
  5. Mix Dry Ingredients
  6. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
  7. Mix Wet Ingredients
  8. Whisk oil, brown sugar, eggs, applesauce, and vanilla until smooth. Stir in shredded carrots.
  9. Combine Batter
  10. Add wet mixture to dry ingredients. Fold gently until just combined. Do not overmix.
  11. Fill Pan
  12. Divide batter evenly, filling each liner about ¾ full.
  13. Bake
  14. Bake 21–23 minutes, or until:
  15. tops spring back when lightly pressed
  16. toothpick inserted in center comes out clean
  17. Cool
  18. Transfer cupcakes to rack and cool completely before frosting.
  19. Make Frosting
  20. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Mix until creamy.
  21. Frost & Serve
  22. Spread or pipe frosting onto fully cooled cupcakes.
  23. Doneness & Texture Cues
  24. Cupcakes should feel light and springy.
  25. Interior crumb should look moist but not wet.
  26. Fully cooled cupcakes should hold shape when unwrapped.

Notes

  • Use freshly grated carrots for proper moisture and texture.
  • Mix batter just until combined to keep cupcakes light and tender.
  • Fill liners about ¾ full to create evenly domed cupcakes.
  • Bake until tops spring back lightly when touched and a toothpick inserted in the center comes out clean.
  • Cool completely before frosting to prevent melting.
  • Refrigerate frosted cupcakes within 2 hours and store covered up to 5 days.
  • Bring to room temperature before serving for best flavor and texture.