Carrot Cake Cupcakes: Soft, Spiced, and Sweetly Topped with Cream Cheese Frosting

A Classic Bake with a Cozy Twist

Carrot cake has long been the unsung hero of the dessert world—moist, flavorful, and never too sweet. But shrink it down into cupcake form, and you’ve got a personal-sized piece of comfort you’ll want on repeat. These Carrot Cake Cupcakes are soft, cinnamon-kissed, and topped with a cloud of tangy cream cheese frosting. Every bite is balanced, warm, and absolutely irresistible.

Perfect for spring gatherings, holiday bakes, or a cozy weekend in, these cupcakes bring a nostalgic twist with fresh flavor and a bakery-worthy finish.

What Makes These Cupcakes So Special?

Moist from freshly grated carrots, rich with brown sugar, and warmly spiced with cinnamon and nutmeg, these cupcakes stay soft for days. The tangy cream cheese frosting pairs beautifully with the warm cake beneath, creating that signature carrot cake balance. Plus, you can customize them—add chopped walnuts, golden raisins, or even a pineapple twist.

Ingredients You’ll Need

For the Cupcakes:

1¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
⅓ cup vegetable oil
2 large eggs
½ cup brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
1½ cups finely grated carrots
Optional: ½ cup chopped walnuts or pecans

For the Cream Cheese Frosting:

6 oz cream cheese, softened
¼ cup unsalted butter, softened
1½ cups powdered sugar
½ teaspoon vanilla extract

How to Make Them

1. Prep the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

2. Mix Dry Ingredients
In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. Whisk Wet Ingredients
In another bowl, beat oil, eggs, brown sugar, granulated sugar, and vanilla until smooth and slightly frothy.

4. Fold and Fill
Stir in grated carrots and nuts if using. Gradually mix in the dry ingredients until just combined. Divide the batter evenly into the cupcake liners—about ¾ full.

5. Bake
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

6. Frost to Finish
Beat cream cheese and butter until smooth, then add powdered sugar and vanilla. Pipe or spread generously onto cooled cupcakes. Garnish with a tiny marzipan carrot, walnut pieces, or a sprinkle of cinnamon.

Tips for Carrot Cupcake Success

Finely grate the carrots for better moisture and smoother texture
Use room temperature ingredients for even mixing
Chill the frosting slightly if it’s too soft for piping
Store in the fridge, but bring to room temp before serving for the best texture

Final Thoughts

These Carrot Cake Cupcakes offer all the richness of the classic cake in a compact, giftable size. Cozy, spiced, and topped with velvety cream cheese frosting, they’re a go-to treat for bakers who love flavor and elegance wrapped into one.