Carrot Cake Cupcakes

Ingredients

For the Cupcakes

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded carrots
• Optional: 1/2 cup chopped walnuts

For the Frosting

• 225g cream cheese, softened
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Substitutions

• When making Carrot Cake Cupcakes, use a firm dairy-free cream cheese; soft tub-style spreads may not set as firmly.
• When making Carrot Cake Cupcakes, a firm plant-based butter can replace dairy butter; use the same amount and expect a slightly different flavor.

Instructions

Step 2: Mix Dry Ingredients

Whisk flour, baking powder, baking soda, cinnamon, and salt in a bowl.

Step 4: Add Carrots

Stir dry ingredients into wet ingredients, then fold in shredded carrots and walnuts if using.

Step 5: Bake

Divide batter into liners and bake for 18–20 minutes until a toothpick comes out clean.

Step 6: Frost

Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Frost cooled cupcakes.

How to Store Leftovers

Once cool, cover and refrigerate Carrot Cake Cupcakes because it contains a dairy filling or topping. Use within 3 to 4 days.

How to Reheat

Serve Carrot Cake Cupcakes at room temperature unless the recipe is intended warm. Heat individual portions briefly and avoid overheating frosting, glaze, or fruit filling.

Serving Ideas

• Coffee, tea, or cold milk
• Fresh berries
• Other bite-size desserts
• A birthday or party spread

Common Mistakes to Avoid

• Overmixing after flour is added.
• Cutting or frosting before cooling.
• For Carrot Cake Cupcakes, relying on color alone instead of the center cue.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions