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carrot cupcake recipe with moist homemade cupcakes

Carrot Cupcake Recipe

This carrot cupcake recipe creates moist texture, soft crumbs, and rich homemade flavor using fresh carrots, warm spices, and simple pantry ingredients. These fluffy cupcakes pair perfectly with cream cheese frosting and work beautifully for holidays, birthdays, family desserts, and weekend baking.
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Course: Dessert
Cuisine: American
Keyword: carrot cupcake recipe, cream cheese frosting cupcakes, easy carrot cake cupcakes, homemade carrot cupcakes, moist carrot cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes
Calories: 340kcal
Author: Lila benett
Cost: 3

Equipment

  • mixing bowls
  • whisk
  • electric mixer
  • cupcake tray
  • paper cupcake liners
  • box grater

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups freshly grated carrots
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar

Instructions

  • Preheat the oven to 350°F and line a cupcake tray with paper liners.
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
  • In a separate bowl, mix the oil, brown sugar, eggs, and vanilla extract until smooth.
  • Gently fold the freshly grated carrots into the wet mixture.
  • Slowly combine the dry ingredients with the wet ingredients and stir gently until fully combined.
  • Fill each cupcake liner about two-thirds full with batter.
  • Bake for 18 to 22 minutes or until the tops look lightly golden and a toothpick comes out clean.
  • Allow the cupcakes to cool completely before frosting.
  • Beat the cream cheese and butter until smooth, then gradually mix in powdered sugar to create a fluffy frosting.
  • Pipe or spread the frosting onto the cooled cupcakes and serve.

Notes

Use freshly grated carrots for the softest texture and best moisture. Avoid overmixing the batter to keep the cupcakes fluffy. Store frosted cupcakes in the refrigerator for up to 5 days or freeze unfrosted cupcakes for up to 3 months.

Nutrition

Calories: 340kcal | Carbohydrates: 41g | Protein: 4g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 45mg | Sodium: 230mg | Potassium: 120mg | Fiber: 1g | Sugar: 30g | Vitamin A: 4200IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1.3mg