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Carrot cake cupcake with a swirl of homemade cream cheese frosting on a ceramic plate

Carrot Cake Cupcakes with Homemade Cream Cheese Frosting

Carrot cake cupcakes combine a soft, moist crumb with warm spices and creamy cream cheese frosting. These easy homemade cupcakes are perfect when you want a classic dessert with a balanced texture and rich flavor.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 404
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 3/4 cup canola oil
  • 1 cup packed brown sugar (190 grams)
  • 1 1/2 teaspoons vanilla
  • 2 eggs
  • 2 medium carrots, peeled, grated, and chopped (180 grams – about 1 1/2 cups)
  • 1 cup + 2 tablespoons flour (160 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger (optional)
  • 3/4 teaspoon salt
Cream Cheese Frosting
  • 5 oz / 140 g cream cheese, softened
  • 5 tablespoons butter, softened
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F / 175°C. Grease a muffin tin with nonstick spray.
  2. Grate the carrots, then chop them into smaller pieces so they distribute evenly through the batter.
  3. Whisk together the oil, brown sugar, eggs, and vanilla until combined. Fold in the prepared carrots.
  4. Add the dry ingredients and mix just until the batter comes together.
  5. Divide the batter between the muffin cups, filling each one about two thirds full.
Baking
  1. Bake the cupcakes for 16-17 minutes. Check the centers by gently pressing them; if they spring back, they are ready. If not, continue baking for another 2-3 minutes. Cupcakes made with paper liners may need closer to 19 minutes.
Frosting
  1. Beat the softened butter and cream cheese with an electric mixer until smooth.
  2. Add the powdered sugar and vanilla, then mix until the frosting is smooth and firm enough to pipe. If needed, chill briefly to help it hold its shape.
Assembly
  1. Pipe the frosting onto the cooled cupcakes and serve immediately.

Notes

Canola oil is a good choice because it helps the cupcakes stay soft and moist after cooling. For the best carrot texture, weigh the peeled and trimmed carrots before adding them. Optional carrot toppers can be made with melted almond bark and colored decorations. If the cream cheese frosting feels too sweet, folding in whipped cream can make it lighter. Baking without paper liners creates a firmer ridged edge, while liners provide easier handling and a traditional look.