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Easy Carrot Cake Cupcakes

These easy carrot cake cupcakes are moist, flavorful, and topped with a creamy cream cheese frosting. Perfect for a quick dessert or special occasion!
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcakes
  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 pound shredded carrots about 2 cups
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 2/3 cup vegetable oil
Frosting
  • 1 cup cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1 cup confectioners’ sugar sifted
  • 1/2 teaspoon pure vanilla extract

Method
 

  1. Preheat oven to 350°F and line a muffin tin with paper liners.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Beat granulated sugar, brown sugar, and vegetable oil until well combined. Add eggs and vanilla extract; mix until smooth.
  4. Gradually add dry ingredients to wet mixture until just combined. Fold in shredded carrots.
  5. Fill cupcake liners two-thirds full with batter and bake for 20–22 minutes or until a toothpick comes out clean.
  6. Beat cream cheese and butter until smooth. Add vanilla and sifted confectioners' sugar; mix until well incorporated.
  7. Frost cooled cupcakes generously and serve.

Notes

For a richer flavor, add chopped walnuts or pecans to the batter.