If you have a soft spot for moist, warmly spiced treats, then this Carrot Cake Cupcakes with Cream Cheese Frosting Recipe will quickly become your new bakery favorite. These cupcakes capture all the comforting flavors of traditional carrot cake—think cinnamon, nutmeg, and a touch of allspice—wrapped in a perfectly tender bite-sized package. Topped with a luscious, tangy cream cheese frosting, they strike the ideal balance between sweet and fresh, making them irresistible whether you’re serving them at a cozy afternoon tea or a festive celebration. Trust me, once you try this recipe, your kitchen will smell like pure joy and your friends will be begging for the secret!
Ingredients You’ll Need
This recipe uses simple pantry staples, but each ingredient plays an important role in developing the delicious texture and flavor of these cupcakes. From the warming spices that bring depth to the batter to the creamy frosting components that add that signature tangy sweetness, every element is essential for the perfect result.
- 2 cups all-purpose flour: Provides the structure, making the cupcakes tender yet sturdy enough to hold the frosting.
- 1 tbsp ground cinnamon: Adds warm, comforting flavor with a hint of sweetness.
- 2 tsp baking soda: Helps the cupcakes rise and become wonderfully fluffy.
- 2 tsp baking powder: Works alongside baking soda for perfect leavening.
- ½ tsp ground allspice: Brings an earthy spice note that enhances the carrot cake’s complexity.
- ½ tsp salt: Balances the sweetness and brings out the other flavors.
- ½ tsp ground nutmeg: Offers a subtle nutty warmth for extra depth.
- ⅛ tsp ground cloves (optional): Adds a fragrant spice punch, but it’s easy to leave out if you prefer mellow flavors.
- 1 ½ cups dark brown sugar: Brings moisture and rich molasses notes to the batter.
- ¾ cup sour cream: Keeps the cupcakes moist with a tender crumb and slight tanginess.
- ½ cup white sugar: Adds extra sweetness to balance the spices.
- ½ cup vegetable oil: Ensures moistness and keeps the texture soft rather than cakey.
- 4 large eggs: Provides structure and richness to the cupcakes.
- 2 tsp vanilla extract: Enhances all the flavors with a sweet, mellow aroma.
- 3 cups freshly grated carrots: The star ingredient that gives sweetness, color, and texture.
- 1 cup chopped pecans (optional): Adds delightful crunch and a nutty contrast.
- 8 oz cream cheese, softened: Key to the tangy, creamy frosting that perfectly crowns each cupcake.
- ½ cup unsalted butter, softened: Creates a smooth, rich texture in the frosting.
- 2 tsp vanilla extract: Infuses the frosting with warm, comforting flavor.
- 2 tsp lemon juice: Adds a fresh brightness that cuts through the sweetness.
- 2 cups confectioners’ sugar (or to taste): Sweetens and thickens the frosting to the perfect consistency.
How to Make Carrot Cake Cupcakes with Cream Cheese Frosting Recipe
Step 1: Preheat and Prepare Your Pan
Begin by preheating your oven to 350°F (175°C). Line a muffin tin with 18 cupcake liners—this helps with even baking and makes cleanup a breeze. This step sets the foundation for perfectly risen cupcakes every time.
Step 2: Mix the Dry Ingredients
In a large bowl, sift together the flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and optional cloves. This ensures the spices are evenly distributed and helps avoid any clumps, giving your cupcakes that homogenous flavor in every bite.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well blended. This combination brings moisture and richness, which will turn into that tender crumb carrot cake lovers adore.
Step 4: Combine and Fold in Carrots and Pecans
Gradually add the wet mixture into the dry ingredients, stirring just until combined to keep the cupcakes tender. Then fold in the freshly grated carrots and, if using, the chopped pecans for a satisfying crunch and a burst of natural sweetness.
Step 5: Fill the Liners and Bake
Spoon the batter into each cupcake liner, filling about two-thirds full to allow room for rising. Bake for 17 to 20 minutes, or until a toothpick inserted in the center comes out clean. This precise baking time ensures a moist interior without drying out.
Step 6: Cool the Cupcakes
Let the cupcakes cool in the muffin tin for around 10 minutes to set their shape. Then transfer them to a wire rack so they cool completely, which is crucial before frosting to prevent melting.
Step 7: Make the Cream Cheese Frosting
Beat the softened cream cheese and butter together until smooth. Add vanilla extract and lemon juice to brighten the flavor. Slowly incorporate the confectioners’ sugar until you reach your desired sweetness and consistency—this frosting is the crowning glory of the recipe.
Step 8: Frost and Serve
Once completely cool, spread or pipe the cream cheese frosting generously onto each cupcake. These little beauties are now ready to enjoy—soft, flavorful, and topped with the creamiest frosting you can imagine!
How to Serve Carrot Cake Cupcakes with Cream Cheese Frosting Recipe
Garnishes
Garnishing these cupcakes is an extra chance to personalize and impress. Try sprinkling chopped pecans, a light dusting of cinnamon, or even a tiny bit of freshly grated carrot on top for a pretty, rustic look. Toasted coconut flakes also add a lovely texture and tropical twist if you’re feeling adventurous.
Side Dishes
Though these cupcakes can stand alone, pairing them with light, fresh accompaniments can elevate your dessert game. A simple cup of chai tea, a freshly brewed coffee, or even a citrusy sparkling water balances out the richness beautifully. For a brunch spread, fresh fruit salad with orange and pomegranate complements the spices wonderfully.
Creative Ways to Present
Presentation matters, especially when sharing something as delightful as this Carrot Cake Cupcakes with Cream Cheese Frosting Recipe. Try piping the frosting with a star tip to create elegant swirls or layering several cupcakes on a three-tiered cake stand for an eye-catching centerpiece. Wrapping each cupcake with a colorful ribbon or serving them in decorative cupcake wrappers can add a festive touch for special occasions.
Make Ahead and Storage
Storing Leftovers
These cupcakes store wonderfully in an airtight container in the refrigerator for up to 4 days. Keeping them cool preserves the fresh flavor of the cream cheese frosting and the moist crumb. If storing at room temperature, expect the cupcakes to last for about 1 to 2 days before the texture starts to change.
Freezing
To freeze, place unfrosted cupcakes on a tray in the freezer until firm, then transfer to a freezer bag or airtight container. They can be frozen for up to 3 months. When ready to serve, thaw overnight in the refrigerator. For best results, frost them after thawing to retain that fresh cream cheese frosting texture.
Reheating
If you like your cupcakes slightly warm, gently reheat them for 10 to 15 seconds in the microwave—without frosting—or allow them to reach room temperature from the fridge naturally. Avoid heating after frosting as the cream cheese layer may soften too much or separate.
FAQs
Can I make these cupcakes gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just be sure to check that your baking powder and other ingredients are gluten-free as well. The texture may vary slightly but will still be delicious.
What other nuts can I use if I don’t have pecans?
Walnuts are a perfect alternative and provide a similar crunch and flavor profile. If you want to try something different, chopped almonds or even hazelnuts can work nicely, but make sure to toast them lightly to bring out the best taste.
Can I make the cream cheese frosting ahead of time?
Yes, you can prepare the frosting up to two days in advance and keep it refrigerated in an airtight container. Before frosting, bring it to room temperature and give it a quick stir or beat to restore creaminess.
Is there a way to make these cupcakes less sweet?
Definitely! You can reduce the confectioners’ sugar in the frosting to suit your taste, or use less powdered sugar when making the frosting. The cupcakes themselves have balanced sweetness from the brown sugar, but feel free to experiment to find the perfect level for your palate.
Can I add pineapple or raisins to the batter?
Yes, many carrot cake variations include pineapple or raisins. If you want to add pineapple, drain it well and fold in about ½ cup. For raisins, soak them in warm water first to soften, then add about ½ cup, ensuring they’re evenly distributed without overmixing the batter.
Final Thoughts
This Carrot Cake Cupcakes with Cream Cheese Frosting Recipe is pure joy baking made simple. Whether you’re an experienced baker or just starting out, these cupcakes are a wonderful way to bring warm spices and sweet creaminess into your home with minimal fuss. Trust me, once you make these, reaching for a cupcake at any time of day will become a happy habit. Go ahead—bake a batch and share the love!
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Carrot Cake Cupcakes with Cream Cheese Frosting Recipe
- Total Time: 1 hour 15 minutes
- Yield: 18 servings 1x
Description
These Carrot Cake Cupcakes with Cream Cheese Frosting are moist, flavorful treats infused with warm spices and grated carrots, topped with a tangy and smooth cream cheese frosting. Perfect for celebrations or an indulgent everyday dessert, these cupcakes are easy to bake and sure to please everyone with their classic taste and texture.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp ground cinnamon
- 2 tsp baking soda
- 2 tsp baking powder
- ½ tsp ground allspice
- ½ tsp salt
- ½ tsp ground nutmeg
- ⅛ tsp ground cloves (optional)
Wet Ingredients
- 1 ½ cups dark brown sugar
- ¾ cup sour cream
- ½ cup white sugar
- ½ cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
Add-ins
- 3 cups freshly grated carrots
- 1 cup chopped pecans (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 tsp vanilla extract
- 2 tsp lemon juice
- 2 cups confectioners’ sugar (or to taste)
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with 18 cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, ground cinnamon, baking soda, baking powder, ground allspice, salt, ground nutmeg, and optional ground cloves until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together dark brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine & Fold: Gradually pour the wet ingredients into the dry ingredients, stirring carefully until just combined. Gently fold in the freshly grated carrots and, if using, chopped pecans for added texture and flavor.
- Fill & Bake: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 17-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cupcakes from the oven and allow them to cool in the tin for 10 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Make the Frosting: Beat together the softened cream cheese, unsalted butter, vanilla extract, and lemon juice until smooth and creamy. Gradually add the confectioners’ sugar until you reach your desired sweetness and consistency.
- Frost & Serve: Once the cupcakes are completely cool, spread or pipe the cream cheese frosting on top. Serve immediately and enjoy these delightful carrot cake cupcakes.
Notes
- You can omit the pecans if you prefer nut-free cupcakes or for those with nut allergies.
- For a more intense carrot flavor and added moisture, consider using freshly grated carrots rather than pre-packaged shredded carrots.
- Store cupcakes in an airtight container in the refrigerator due to the cream cheese frosting; bring to room temperature before serving for best taste.
- If desired, garnish the frosting with a small sprinkle of cinnamon or finely chopped pecans for extra flair.
- Make sure cupcakes are fully cooled before frosting to prevent melting or sliding of the frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
