Carrot Cake Cupcakes with Cream Cheese Frosting
Let’s talk about a classic dessert that feels like a warm hug. I’m talking about cupcakes that are perfectly moist, filled with cozy spices, and topped with the most amazing tangy frosting. If you’ve been searching for the perfect recipe, you can stop right here.
I promise, these Carrot Cake Cupcakes with Cream Cheese Frosting are a total game-changer. They are so simple to make, and they turn out perfectly every single time. Get ready to find your new favorite go-to treat for every occasion!
Why You’ll Love These Carrot Cake Cupcakes
These cupcakes are unbelievably moist and bursting with flavor. They are so easy to whip up and are an absolute treat for any special day!
- Super Moist Crumb: These are the opposite of dry, boring cupcakes.
- Perfectly Spiced: Just the right amount of cinnamon, nutmeg, and ginger.
- So Easy to Make: You don’t need any fancy skills to bake these.
- That Dreamy Frosting: The cream cheese frosting is tangy, sweet, and pure PERFECTION.
- A Total Crowd-Pleaser: Everyone from kids to grandparents will ask for seconds.
- Great for Any Holiday: They are especially perfect for Easter or fall gatherings.
Want more yummy cupcakes for your next party?! You should also check out my amazing Red Velvet Cupcakes or Pumpkin Cupcakes.
Ingredients You’ll Need
You probably have most of these ingredients waiting in your kitchen right now! Just look at the recipe card below for the full list.
- Freshly Grated Carrots: I always grate my own because they give the best moisture and flavor.
- All-Purpose Flour: This is the foundation that gives your cupcakes their wonderful structure.
- Warm Spices: We’re using cinnamon, nutmeg, ginger, and cloves for that cozy, classic taste.
- Light Brown Sugar: This adds a deep, caramel-like sweetness that I just love.
- Cream Cheese: You’ll want to use the full-fat block kind for the creamiest frosting ever.
- Sweetened Coconut Flakes: These add a little extra texture and sweetness to every bite.
How to Make Carrot Cake Cupcakes with Cream Cheese Frosting
Making these is so much fun! Just follow these simple steps, and you’ll have delicious cupcakes ready before you know it. Let’s get baking!
Step 1: Prep Your Oven and Pan
First, get your oven preheating to 350°F (175°C). While it warms up, go ahead and line your 12-cup muffin pan with cupcake liners.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together your 1 ¼ cups flour, all the cozy spices, baking powder, baking soda, and salt. Mixing them now makes sure every cupcake is perfect.
Step 3: Whisk the Wet Ingredients
In another bowl, whisk the 1 cup brown sugar, 2 large eggs, sour cream, vanilla, and oil until everything is smooth and happy together.
Step 4: Combine and Fold
Gently pour your wet ingredients into the dry ingredients. Mix them just until they’re combined, and then fold in the 1 cup grated carrots and ⅔ cup coconut flakes.
Step 5: Fill and Bake
Carefully spoon your batter into the cupcake liners, filling each one about two-thirds of the way. Pop them in the oven and bake for 18-20 minutes.
Step 6: Make the Frosting
While the cupcakes are cooling, beat the 1 block cream cheese and 6 tbsp butter until they’re nice and smooth. Slowly add the 3 cups of powdered sugar and 1 tsb vanilla, and beat until it’s light and fluffy. YUM!
Step 7: Frost and Serve
Once the cupcakes are completely cool, it’s time for the best part! Frost them with that amazing cream cheese frosting. Now you’re ready to share. ENJOY!!!
Tips for the Best Carrot Cake Cupcakes
Want to make your cupcakes truly unforgettable? Here are a few little tricks I always use to get them just right.
- Don’t Overmix: Gently mix the batter just until the flour disappears.
- Fresh Carrots Are Key: Please don’t use the pre-shredded kind from the bag!
- Room Temp Ingredients: Let your eggs and sour cream sit out for a bit.
- Cool completely: Never, ever frost a warm cupcake. It will lead to a melty mess!
- Use Full-Fat Cream Cheese: This is the secret to a thick, rich frosting.
Variations and Substitutions
Feel free to get creative with this recipe! It’s super forgiving and fun to play with. Here are a few ideas you could try.
- Add Some Nuts: I LOVE to toss some chopped pecans or walnuts.
- Swap the Coconut: If you’re not a fan, just leave it out. No big deal!
- Try Pineapple: For extra moisture, add a small can of drained, crushed pineapple.
- Change the Spices: Feel free to add a pinch of allspice or cardamom.
- No Sour Cream? You can easily use plain Greek yogurt in its place.
Make-Ahead and Storage Tips
You can totally make these cupcakes ahead of time! I often bake the cupcakes a day before I need them. Just store the unfrosted cupcakes in an airtight container on the counter. The cream cheese frosting can also be made ahead and kept in the fridge for up to a week.
When you’re ready, let the frosting soften a bit, give it a quick whip, and frost your cupcakes. Once frosted, I keep them in an airtight container in the fridge for up to 4 days.
Recipe FAQs
Can I use pre-shredded carrots?
I really recommend shredding your own. They have way more moisture, which makes the cupcakes so much better and not dry at all.
Why did my frosting get runny?
Your cream cheese or butter was probably too warm. Make sure they are at room temperature, but definitely not melted or super soft.
Can I make this as a whole cake?
Yes! Just pour the batter into a 9×9 inch pan and bake it for about 30-35 minutes. Don’t forget the toothpick test!
How do I know when the cupcakes are done?
The toothpick test is your best friend. Stick one in the center, and if it comes out clean, they are perfectly baked.
Can I use oil instead of butter in the frosting?
No, you really need butter for the frosting to get that perfect creamy texture and flavor. Oil just won’t work here.
How should I store frosted cupcakes?
Because of the cream cheese, you’ll want to keep them in an airtight container in the refrigerator for up to 4 days.
Can I freeze these cupcakes?
Yes! It’s best to freeze them without the frosting. They will last for about 3 months in a freezer-safe container.
Carrot Cake Cupcakes with Cream Cheese Frosting
Ingredients
Dry Ingredients:
- 1 ¼ cups flour (20 tbsp)
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp freshly ground nutmeg
- ½ tsp ground ginger
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Add-ins:
- 1 cup freshly grated carrot
- ⅔ cup sweetened coconut flakes
Wet Ingredients:
- 1 cup packed light brown sugar
- 2 large eggs
- 4 tbsp sour cream
- 1 tsp vanilla extract (¼ cup)
- ½ cup neutral oil, canola or grapeseed oil
Cream Cheese Frosting
- 1 (8-ounce) block cream cheese, at room temperature
- 6 tbsp unsalted butter at room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Prep Your Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, cinnamon, cloves, nutmeg, ginger, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk the brown sugar, eggs, sour cream, vanilla, and oil until everything is smooth.
- Make the Batter: Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the grated carrots and coconut flakes.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling them about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool Completely: Let the cupcakes cool in the pan for a few minutes before moving them to a wire rack to cool completely.
- Whip the Frosting: In a bowl, beat the room-temperature cream cheese and butter until smooth. Slowly add the powdered sugar and vanilla, and beat until light and fluffy.
- Frost and Serve: Once the cupcakes are totally cool, frost them generously and enjoy!
Notes
- Shred your own carrots for the best, most moist results.
- Be careful not to overmix the batter, or the cupcakes might become tough.
- Make sure your cupcakes are 100% cool before you add the frosting.
- Always use full-fat, block-style cream cheese for the creamiest frosting.
- Store any leftovers in the refrigerator because of the dairy in the frosting.
