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    Home » Recipes » Desserts (Baked) » Carrot Cake Cupcakes with Cream Cheese Frosting

    PUBLISHED: April 14, 2022 • By Toni Dash 10 Comments

    Carrot Cake Cupcakes with Cream Cheese Frosting

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    carrot cake cupcakes with bunnies on top

    Carrot Cake Cupcakes are a perfect way to enjoy carrot cake flavors in an individual dessert! Fresh grated carrots, warm spices, moist crumb, and homemade cream cheese frosting just like the original recipe…in cupcake form!

    carrot cake cupcakes with bunnies on top

    Homemade carrot cake cupcakes are easy to make and a welcome dessert treat any time! Complete with classic tangy cream cheese frosting, these moist carrot cake cupcakes are perfect for Easter or any time you are craving classic carrot cake flavors.

    Try our other carrot cake recipes too: Carrot Cake Loaf Cake, Carrot Cake Muffins and Carrot Cake Cookies.

    Jump to:
    •  
    • Recipe Ingredients Notes
    • How to make Carrot Cake Cupcakes – Step-by-Step
    • How to Store
    • How to Freeze
    • More recipes you’ll love!
    • Recipe

     

    Recipe Ingredients Notes

    carrot cake cupcakes labelled ingredients

    Flour. Use regular All Purpose Flour or gluten-free measure-for-measure flour blend. We use and recommend Bob’s Red Mill gluten-free 1-to-1 baking flour for gluten-free baked goods.

    Milk. We used whole dairy milk though any fat content milk should work fine.

    Shredded carrot. You’ll need 1 cup shredded carrot; which is about 2 large carrots worth. Shred or grate fresh carrots at home with a box grater. Do not use pre-packaged shredded carrots from the grocery store. They have a particular flavor (probably from a preservative) that isn’t pleasant and doesn’t bake out as well as tend to be dry and hard..

    Vegetable oil. This is used in the cupcakes and keeps them soft and moist. Use regular vegetable oil, canola oil or another flavorless oil.

    cream cheese frosting labelled ingredients

    Unsalted butter. Be sure to start with room temperature softened butter (for the frosting).

    Cream cheese. You’ll need 4 ounces with is half a regular size block of cream cheese. Start with it softened before making the frosting.

    Powdered sugar. You’ll use confectioner’s sugar (powdered sugar) to make the frosting. Be sure to sift out any large, hard lumps (if any) before starting the frosting. You can pass it through a flour sifter or a fine mesh sieve.

    Food coloring. For an easy food coloring option, use 1 teaspoon of green liquid (or ½ teaspoon gel). Two favorites are Wilton “Grass” or Americolor “Forest” colors. For an all natural color, use 1 teaspoon of Wilton Nature’s Inspiration “Sunflower” color mixed with ½ teaspoon of Wilton Nature’s Inspiration “Sky Blue” color.

    Chocolate bunny topper. If making these for Easter adding a mini chocolate bunny really makes them special. The bunnies shown on the cupcakes are from Lindt. Be sure to choose a small topper so it will fit on top of the cupcake. NOTE: if gluten-free be sure to select a chocolate bunny that is gluten-free.

    carrot cake cupcakes with bite out

    How to make Carrot Cake Cupcakes – Step-by-Step

    Full printable recipe at the end of this post.

    STEP 1. Preparation

    Preheat the oven to 350 degrees F and line 12 muffin tins with paper cupcake liners.

    carrot cake cupcakes recipe steps 1-4

    STEP 2. Make the cupcake batter

    In a large mixing bowl, whisk together the wet ingredients: milk, vegetable oil, eggs and vanilla (photo 1).

    Add the brown sugar and whisk to combine. Add the flour, baking powder, cinnamon, and nutmeg. Whisk to combine (photo 2).

    Gently fold in the shredded carrots into the batter (photo 3). Make sure not to overmix (photo 4).

    Divide the batter between the prepared muffin pan cavities filling each about ¾ of the way full (photo 5).

    carrot cake cupcakes recipe steps 5-8

    STEP 3. Bake & Cool

    Bake the muffin tin in a preheated oven for 15-17 minutes, or until a toothpick comes out clean.

    Remove cupcakes from the oven and set on a wire rack and cool completely before frosting.

    STEP 4. Make the frosting

    Combine the softened butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or to a bowl and use and handheld electric mixer). Beat on medium speed until well combined (about 1 minute).

    With the mixer on low speed, slowly add the powdered sugar. When all of the powdered sugar has been incorporated, add the vanilla.

    Turn the mixer to medium-high speed and beat for 1-2 minutes, or until the frosting is light and fluffy (photo 6). Make sure to scrape down the sides of the bowl as needed.

    Add the desired food coloring (see notes) and mix to combine (photos 7 and 8).

    STEP 5. Frost cupcakes

    Transfer the frosting to a piping bag fitted with your choice of tip (we used a Wilton #21 tip) and frost the cupcakes as desired. Add a chocolate bunny to the top of each cupcake.

    carrot cake cupcakes with chocolate bunnies

    How to Store

    The carrot cake cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Store without the chocolate bunny on top.

    How to Freeze

    The easiest way to freeze the cupcakes is to freeze the unfrosted cupcakes then to frost them after they are thawed.

    Allow the cupcakes to full cool. Place them in a freezer safe container or freezer bag, and freeze for up to 3 months. Thaw in the refrigerator then frost and serve.

    carrot cake cupcakes with chocolate bunnies from above

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    Recipe

    carrot cake cupcakes close up

    Carrot Cake Cupcakes with Cream Cheese Frosting

    These carrot cake cupcakes are moist and rich– with a subtle carrot flavor and just a hint of warmth and spice. The cream cheese frosting is tangy and creamy– the perfect complement to carrot cake!
    5 from 35 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Cooling Time (estimate): 20 minutes
    Total Time: 1 hour
    Servings: 12 cupcakes
    Calories: 396kcal
    Author: Toni Dash
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    Ingredients

    Cupcakes

    • 1 ½ cups all purpose flour regular or gluten-free measure-for-measure flour blend
    • 1 cup light brown sugar
    • 1 teaspoon baking powder
    • ½ cup milk we used whole dairy milk
    • ½ cup vegetable oil
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 1 cup shredded carrot
    • ¾ teaspoon cinnamon
    • ¼ teaspoon nutmeg

    Frosting

    • 4 tablespoons unsalted butter softened
    • 4 ounces (½ 8-ounce block) cream cheese softened
    • 2 ½ cups powdered sugar sifted to remove any hard lumps
    • 1 teaspoon pure vanilla extract
    • Food coloring see notes below
    • 12 mini chocolate bunnies optional for toppers

    Instructions

    Cupcakes

    • Preheat the oven to 350 degrees F. Line 12 cavities in a muffin tin with paper baking liners.
    • In a large bowl, whisk together milk, vegetable oil, eggs and vanilla.
      Add the brown sugar and whisk to combine.
    • Whisk in the flour, baking powder, cinnamon, and nutmeg.
    • Gently fold in the shredded carrots into the batter. Do not to overmix.
    • Divide the batter evenly between the prepared muffin cavities filling each about ¾ of the way full.
      Bake in a preheated oven for 15-17 minutes, or until a toothpick comes out clean.
    • Remove cupcakes from the oven and place onto a wire cooling rack and cool completely before frosting.

    Frosting

    • Combine the softened butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl if using an elective hand held mixer). Beat on medium speed until well combined (about 1 minute).
    • Turn the mixer on low speed and slowly add the powdered sugar.
    • When all of the powdered sugar has been incorporated, add the vanilla.
      Turn the mixer to medium-high speed and beat for 1-2 minutes, or until the frosting is light and fluffy. Make sure to scrape down the sides of the bowl as needed.
    • Add desired food coloring (see notes below) and mix to combine.
    • Transfer the frosting to a piping bag fitted with your choice of tip (we used a Wilton #21 tip) and frost the cupcakes as desired.
      Add a mini chocolate bunny to the top of each cupcake (optional).

    Notes

    Ingredient Notes
    Use freshly grated carrots not store bought pre-shredded packaged carrots. Store bought carrots have a distinct flavor and tend to be dry.
    Frosting coloring notes
    For an easy food coloring option, use 1 teaspoon of green liquid (or ½ teaspoon gel). Two favorites are Wilton “Grass” or Americolor “Forest” colors. For an all natural color, use 1 teaspoon of Wilton Nature’s Inspiration “Sunflower” color mixed with ½ teaspoon of Wilton Nature’s Inspiration “Sky Blue” color.
    How to Store & Freeze
    The carrot cake cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Store without the chocolate bunny on top.
    The easiest way to freeze the cupcakes is to freeze the unfrosted cupcakes then to frost them after they are thawed. Allow the cupcakes to full cool. Place them in a freezer safe container or freezer bag, and freeze for up to 3 months. Thaw in the refrigerator then frost and serve.

    Nutrition

    Calories: 396kcal | Carbohydrates: 57g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 60mg | Potassium: 151mg | Fiber: 1g | Sugar: 44g | Vitamin A: 2087IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Kim says

      April 15, 2022 at 11:35 am

      5 stars
      The kids loved these, and so did I!! They turned out great.

      Reply
    2. Laura Reese says

      April 15, 2022 at 9:31 am

      5 stars
      I’ve never thought of making carrot cake into cupcakes! It was so perfect and totally adorable. Great recipe.

      Reply
    3. Sam says

      April 15, 2022 at 7:34 am

      5 stars
      These were surprisingly easy to make. Plus, they look so cute. I followed the recipe as exactly written only changing the food coloring color to a light pink. This recipe is surely a keeper.

      Reply
    4. wilhelmina says

      April 14, 2022 at 3:28 pm

      5 stars
      These were great! The cupcakes were super moist and flavorful and the cream cheese frosting was just perfect!

      Reply
    5. Tara says

      April 14, 2022 at 9:47 am

      5 stars
      So so perfect for Easter and springtime baking! The flavors sound fantastic and I love the little bunnies on top.

      Reply
    6. Tayler Ross says

      April 14, 2022 at 9:41 am

      5 stars
      I just love those chocolate bunnies on top! Can’t wait to make these again for Easter this weekend!

      Reply
    7. Serena Johnson says

      April 14, 2022 at 9:22 am

      5 stars
      Favorite Easter dessert is here. It was amazing.

      Reply
    8. Teresa says

      April 14, 2022 at 8:54 am

      5 stars
      These are super cute. I made them with my kids last weekend.

      Reply
    9. Gloria says

      April 14, 2022 at 7:54 am

      5 stars
      What a cute Easter treat. These are perfect for kids of all ages. A nice place for a chocolate bunny to nest.

      Reply
    10. Donna Batrone says

      April 14, 2022 at 7:41 am

      5 stars
      I made these for my kids party and they were such a huge hit! Easy to make too!

      Reply

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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