Carrot Cake Cupcakes Recipe (2024)

These homemade Carrot Cake Cupcakes make for the BEST dessert. Soft and moist carrot cake batter baked as muffins and topped with a creamy cream cheese frosting and chopped walnuts!

These delicious cupcakes are inspired by our popular carrot cake recipe.

You will not believe how delicious a dessert with carrots can be! These carrot cupcakes are packed with flavors, from the classic cupcake ingredients along with the shredded carrots and chopped walnuts!

We really enjoy making this dessert for holidays dinners like Thanksgiving dinner, parties or potlucks, birthdays and even just a weekend treat!

Ingredients for Carrot Cake Cupcakes-

• Flour– Make sure to use good quality all-purpose flour, measure then sift!
• Baking powder & baking soda– Fresh baking soda and baking powder is what will help your cupcakes rise and be fluffy!
• Sugar– For these cupcakes, we use both granulated sugar and brown sugar!
• Egg– Acts as the binding agent for all the ingredients.
• Vanilla– Vanilla extract is perfect for this recipe!
• Carrots– Freshly grated carrots work best.
• Walnuts– We love adding chopped walnuts, but you can leave the walnuts out if you don’t like walnuts.
• Frosting– We top these delicious cupcakes with our homemade Cream Cheese Buttercream Frosting!

How to Make Carrot Cake Cupcakes-

This dessert is so easy to make, you will not believe how fast you can have these cupcakes in the oven!

1. Prep– Preheat the oven and line the cupcake pan with liners.
2. Dry ingredients– In a medium bowl, sift together the flour, baking powder, baking soda, and cinnamon.
3. Wet ingredients– In a separate bowl, whisk together the eggs and sugars. Add in the oil, milk, and vanilla and mix until combined.
4. Carrots– Add the grated carrots and chopped walnuts to the cupcake batter and combine.
5. Combine– Fold in the dry ingredients and mix until well combined.
6. Add to liners– Divide the batter between the 12 liners.
7. Bake– Cook until golden brown and cooked through and cool on a cooling wire rack.
8. Frosting– While the cupcakes are cooling, prepare a portion of our homemade cream cheese frosting.
9. Pipe– Pipe the frosting and decorate as desired and serve.
10. Serve and Enjoy!

Storing-

You can store these in several different ways and you can store them frosted and unfrosted!

Unfrosted Cupcakes-

• Fridge– After the cupcakes are fully cool, transfer the cupcakes to an airtight container or plastic bag and refrigerate for up to 3-4 days.
• Room temp- Once the cupcakes are cool, store them at room temp in an airtight container or bag for 1-2 days.
• Freezer- These freeze great! Once the cupcakes are cool, add them to freezer-safe bags and freeze for up to 3 months. Just thaw at room temp, frost, and serve.

Frosted Cupcakes-

• Fridge– We recommend refrigerating these cupcakes after frosting them! We love THESE cupcake containers for storing. They can last up to 2 days in the fridge.
• Room Temp– Once the cupcakes are frosted you don’t want them to sit out too long or the frosting will tend to melt. We don’t prefer they stay at room temp for longer than 6-7 hours.
• Freezer– We do NOT recommend freezing the cupcakes after you have frosted them.

FREQUENTLY ASKED QUESTIONS-

Other Small Dessert Recipes-

• Vanilla Cupcakes
• Cherry Hand Pies
• Choc Oreo Pudding Delight
• Creme Brulee Recipe
• Cream Cheese Danish
• Double Chocolate Banana Muffins