If you’re searching for a delightfully moist, warmly spiced treat that’s perfect for any occasion, this Carrot Cake Cupcakes with Cream Cheese Frosting Recipe is an absolute winner. These cupcakes bring together the natural sweetness and texture of shredded carrots with the crunch of chopped pecans, all beautifully balanced by a luscious, tangy cream cheese frosting. Each bite melts in your mouth, offering cozy flavors of cinnamon, nutmeg, and a hint of ginger that make these cupcakes feel like a comforting hug. I promise, once you try this recipe, it will quickly become one of your all-time favorites to bake and share.
Ingredients You’ll Need
All the ingredients in this Carrot Cake Cupcakes with Cream Cheese Frosting Recipe are simple but essential, each playing a pivotal role in creating the perfect combination of flavor, texture, and color. From the fragrant spices to the moistness brought by the oil and shredded carrots, you’ll love how straightforward yet special each component feels.
- All-purpose flour: This forms the cake’s foundation, giving structure and softness.
- Granulated sugar: Adds sweetness and helps the cupcakes brown beautifully.
- Light brown sugar: Imparts a lovely depth of flavor with a touch of molasses richness.
- Baking soda and baking powder: These leavening agents ensure the cupcakes rise perfectly fluffy.
- Fine sea salt: Enhances all the sweet and spicy flavors wonderfully.
- Ground ginger, cinnamon, and nutmeg: Warm spices that bring classic carrot cake warmth and aroma.
- Vegetable oil: Keeps the cupcakes moist and tender.
- Large eggs: Help bind everything together while adding richness.
- Pure vanilla extract: Adds a sweet floral note that elevates the whole cupcake.
- Whole milk: Adds subtle creaminess to the batter.
- Carrots, peeled and shredded: The star ingredient, providing natural sweetness, moisture, and that signature texture.
- Pecans, chopped: Bring a delightful crunch and nutty flavor.
- Unsalted butter: The base for the rich, creamy frosting.
- Cream cheese: Adds tangy richness that perfectly balances the sweetness in the frosting.
- Powdered sugar: Sweetens and smooths the frosting to velvety perfection.
How to Make Carrot Cake Cupcakes with Cream Cheese Frosting Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 350°F (175°C). Line a 12-count muffin pan with cupcake liners to prevent sticking and make cleanup easier. This sets the stage perfectly for your carrot cake cupcakes.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together all the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, sea salt, ginger, cinnamon, and nutmeg. This ensures an even distribution of spices and leavening agents for consistent flavor and rise.
Step 3: Add Wet Ingredients
Using a stand mixer or a hand mixer, combine the vegetable oil and eggs one at a time. Scrape down the bowl as needed to get everything mixed in evenly. Then add the vanilla extract and whole milk, mixing until the batter is smooth and homogenous.
Step 4: Incorporate Carrots and Pecans
Gently fold in the shredded carrots and chopped pecans by hand. This step is key to preserving the texture of the carrots and nuts, adding natural sweetness and crunch throughout the cupcakes.
Step 5: Fill Cupcake Liners
Fill each cupcake liner about two-thirds to three-quarters full with batter. This allows enough room for the cupcakes to rise without overflowing.
Step 6: Bake the Cupcakes
Bake the cupcakes in the preheated oven for around 20 minutes, or until a toothpick inserted in the center comes out clean. Once baked, transfer them to a wire rack to cool completely before frosting.
Step 7: Prepare the Cream Cheese Frosting
In a clean bowl, beat together the unsalted butter and cream cheese until creamy and smooth with no lumps. Add vanilla extract and mix well. Gradually add powdered sugar, beating continuously until the frosting is perfectly smooth and spreadable.
Step 8: Frost the Cupcakes
Once the cupcakes are completely cool, frost them generously using a piping bag for a polished look or a simple butter knife for a more rustic finish. The cream cheese frosting adds a tangy richness that makes these carrot cake cupcakes irresistible.
How to Serve Carrot Cake Cupcakes with Cream Cheese Frosting Recipe
Garnishes
A sprinkle of chopped pecans or a light dusting of cinnamon can add an appealing touch to your frosted cupcakes. For an extra hint of color and freshness, try adding a small carrot curl or an edible flower. These simple touches make your cupcakes look as amazing as they taste.
Side Dishes
These cupcakes are a perfect sweet partner to a hot cup of chai or spiced coffee, whose warm flavors complement the spices in the cake. If you’re serving them at a gathering, fresh fruit or a simple salad can balance out the richness for your guests.
Creative Ways to Present
For celebrations, arrange the cupcakes on a tiered stand or decorated platter, perhaps accented with autumn leaves or seasonal fruit. You can also pipe the frosting in different designs using star or round tips to make each cupcake stand out.
Make Ahead and Storage
Storing Leftovers
Keep any leftover carrot cake cupcakes in an airtight container in the refrigerator for up to 3 days. The refrigeration helps keep the cream cheese frosting fresh and maintains the moisture of the cupcakes.
Freezing
If you want to prepare these cupcakes in advance, they freeze beautifully without losing their wonderful texture. Freeze the unfrosted cupcakes in a single layer on a baking sheet, then transfer them to a sealed bag. When ready to serve, thaw completely and frost fresh.
Reheating
To enjoy your leftover cupcakes warm, simply let them come to room temperature first. Avoid microwaving with frosting on to prevent melting; instead, warm just the cupcake base briefly if you prefer a cozy treat.
FAQs
Can I substitute the vegetable oil with butter?
Yes, you can substitute vegetable oil with melted butter for a richer flavor, though the oil helps keep the cupcakes extra moist. Use the same amount of melted butter in place of the oil.
Is it necessary to shred the carrots finely?
Shredding the carrots finely ensures they blend well into the batter and cook evenly, giving the cupcakes a tender texture with little bursts of natural sweetness.
Can I make these cupcakes vegan or dairy-free?
To make these carrot cake cupcakes vegan, you can replace eggs with flax eggs and use dairy-free cream cheese and butter alternatives. Keep in mind that this may slightly change the texture and flavor.
How long do these cupcakes stay fresh?
When refrigerated in an airtight container, carrot cake cupcakes with cream cheese frosting stay fresh for about 3 days. For longer storage, freezing is recommended.
What’s the best way to prevent the frosting from melting?
Keep the cupcakes refrigerated until serving time and avoid placing them in warm or humid environments. Use high-quality cream cheese and butter at room temperature to achieve a stable, creamy frosting that holds its shape well.
Final Thoughts
This Carrot Cake Cupcakes with Cream Cheese Frosting Recipe is truly a timeless favorite that brings warmth and joy every time you bake it. Whether it’s a family gathering, a cozy afternoon treat, or a festive celebration, these cupcakes never fail to impress with their moist crumb and irresistibly creamy frosting. Give this recipe a try—you’ll love sharing these little bundled delights as much as I do!
Print
Carrot Cake Cupcakes with Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 42 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These moist and flavorful Carrot Cake Cupcakes are perfect for any occasion. Packed with shredded carrots and chopped pecans and topped with a creamy cream cheese frosting, these cupcakes offer a delicious twist on the classic carrot cake in a convenient single-serving size.
Ingredients
Cupcakes
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ¾ tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¾ cups vegetable oil
- 2 large eggs, room temperature
- 1 ½ tsp pure vanilla extract
- 2 Tbsp whole milk
- 1 ½ cups carrots, peeled and shredded
- 1 cup pecans, chopped
Frosting
- ½ cup unsalted butter, room temperature
- 8 oz block cream cheese, room temperature
- 3 tsp pure vanilla extract
- 4 cups powdered sugar
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Line a 12-count muffin pan with cupcake liners to prevent sticking and ensure easy removal after baking.
- Mix dry ingredients: In the large bowl of a stand mixer, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, fine sea salt, ground ginger, cinnamon, and nutmeg until all ingredients are thoroughly combined.
- Add wet ingredients: Using the stand mixer, slowly add vegetable oil and eggs one at a time, mixing well and scraping down the sides of the bowl regularly to ensure even incorporation. Add vanilla extract and whole milk and mix until the batter is smooth.
- Incorporate carrots and pecans: Gently fold the peeled and shredded carrots along with the chopped pecans into the batter, distributing them evenly without overmixing.
- Fill cupcake liners: Spoon the batter into each cupcake liner, filling them about two-thirds to three-quarters full to allow room for rising during baking.
- Bake the cupcakes: Place the muffin pan in the preheated oven and bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean. After baking, remove from the oven and allow the cupcakes to cool completely on a wire rack before frosting.
- Prepare the frosting: In a clean large bowl using the stand mixer, beat the unsalted butter and cream cheese together until the mixture is creamy and free of lumps. Add the vanilla extract and mix well. Gradually add the powdered sugar, mixing continuously until smooth and fluffy.
- Frost the cupcakes: Once the cupcakes have cooled entirely, use a piping bag or butter knife to frost each cupcake generously with the cream cheese frosting. Serve and enjoy!
Notes
- Ensure eggs and cream cheese are at room temperature for smooth batter and frosting.
- Do not overmix the batter once the carrots and pecans are folded in to prevent dense cupcakes.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes before chopping for enhanced flavor.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
