These carrot cake cupcakes are so delicious! They are perfectly spiced, moist, and balanced with smooth and creamy cream cheese frosting. I love that the weight of the cupcakes, not too light and no too dense- a perfect, happy medium!
I had a lot of fun adding these decorative carrots on the top with the cream cheese frosting. and playing with different frosting techniques to see what I liked best with the carrots. I loved the carrots on top of the open star tip. It was tricky making sure they didn’t fall, but I really liked the texture underneath the carrot!
Alright, let’s get baking!
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Supplies needed to make these Easy Moist Carrot Cake Cupcakes with Cream Cheese Frosting
- Spatula
- Large & medium bowl
- Muffin tin
- Cupcake liners
- Stand Mixer, handheld mixer or whisk
- Measuring cups, spoons, and/or kitchen scale
How to make carrot cupcakes
Preheat the oven to 350° Fahrenheit, and line your muffin tin with cupcake liners.
In a large bowl, whisk together the oil, granulated sugar, and brown sugar until fully incorporated.
Add in the eggs and vanilla and whisk together
In a separate medium bowl, combine the flour, ground cinnamon, baking soda, salt, baking powder, nutmeg and cloves, and whisk together.
Then, add the dry ingredients into the wet in 2-3 additions. Mix until fully combined and smooth.
Fold in the grated carrots
Fill the liners about ¾ full and bake for 18-20 minutes, or until your toothpick comes out clean. Let the cupcakes sit for a couple minutes before transferring to a cooling rack to cool.
Allow the cupcakes to fully cool before frosting.
You can use a spatula or mixer to make the cream cheese frosting. I prefer to se the mixer because it comes together much faster.To make the frosting, combine the cream cheese and butter until smooth and creamy, then, add in vanilla.
Add the confectioner’s sugar in several additions and mixing well between each addition.
If it is too thin, you can add additional confectioner’s sugar until you get the consistency that you like to work with.
From here you can either scoop the icing onto the cupcakes and level out however you desire with a spoon or knife. Or, you can pipe your frosting on with piping tips and a bag.
Bonus tip: Practice piping on parchment paper until you are comfortable piping onto your cupcakes so that you can be confident that your cupcakes look super cute!
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Carrot Cake Cupcakes with Cream Cheese Frosting Recipe
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Carrot Cake Cupcakes with Cream Cheese Frosting
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
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Pin RecipeDescription
These carrot cake cupcakes are so delicious! They are perfectly spiced, moist, and balanced with smooth and creamy cream cheese frosting. I love that the weight of the cupcakes, not too light and no too dense- a perfect, happy medium!
Ingredients
Cupcake
- 3/4 cup olive oil
- 1/2 cup (94 grams) granulated sugar
- 1/2 cup (107 grams) packed brown sugar
- 3 3ggs
- 2 teaspoons vanilla extract
- 1–2/3 cups flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 8 ounces finely grated fresh carrots
Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 teaspoon vanilla extract
- 3–4 cups powdered sugar
Instructions
- Preheat the oven to 350° Fahrenheit, and line your muffin tin with cupcake liners.
- In a large bowl, whisk together the oil, granulated sugar, and brown sugar until fully incorporated.
- Add in the eggs and vanilla and whisk together
- In a separate medium bowl, combine the flour, ground cinnamon, baking soda, salt, baking powder, nutmeg and cloves, and whisk together.
- Then, add the dry ingredients into the wet in 2-3 additions. Mix until fully combined and smooth.
- Fold in the grated carrots
- Fill the liners about ¾ full and bake for 18-20 minutes, or until your toothpick comes out clean. Let the cupcakes sit for a couple of minutes before transferring to a cooling rack to cool.
- Allow the cupcakes to fully cool before frosting.
- You can use a spatula or mixer to make the cream cheese frosting. I prefer to use the mixer because it comes together much faster.To make the frosting, combine the cream cheese and butter until smooth and creamy, then, add in vanilla.
- Add the confectioner’s sugar in several additions and mixing well between each addition.
- If it is too thin, you can add additional confectioner’s sugar until you get the consistency that you like to work with.
- From here you can either scoop the icing onto the cupcakes and level out however you desire with a spoon or knife. Or, you can pipe your frosting on with piping tips and a bag.
- Category: Cupcakes
- Method: Bake
- Cuisine: American
Keywords: carrot cake cupcakes, carrot cake cupcakes with cream cheese frosting
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