There’s something uniquely comforting about the aroma of a carrot cake baking in the oven. The gentle warmth of cinnamon and nutmeg fills the entire house, promising a treat that’s both wholesome and wonderfully indulgent. This Carrot Cake Cupcakes Recipe captures that exact feeling in perfect, single-serving portions. Each cupcake has an incredibly moist, tender crumb, packed with finely grated carrots and subtle spice, all crowned with a generous swirl of tangy, sweet cream cheese frosting. It’s a classic combination for a reason, and these little cakes are my go-to for almost any occasion.

This recipe didn’t just happen overnight. After testing this recipe five times, I finally got it just right. The first few batches were a bit too dense, the next a little dry. But this final version? It’s the one. The balance of oil and light brown sugar creates a sponge that stays moist for days, and the frosting is just the right consistency for piping—firm enough to hold its shape, yet melts gloriously in your mouth. They’re a lovely spring dessert, ideal for an Easter gathering, but honestly, we make them all year round. It’s a recipe that always gets compliments and is a true delight to bake and share.

Recipe Overview

This Carrot Cake Cupcakes Recipe delivers everything you love about the classic layer cake in a neater, quicker package. The batter comes together in one bowl, relying on oil for a wonderfully moist texture and a blend of spices for a familiar, warming flavour. The cupcakes bake up light and fluffy, with sweet little flecks of carrot throughout. To finish, we’ll whip up a simple but luxurious cream cheese frosting that provides the perfect tangy contrast. I found that using very finely grated carrot is the key—it melts into the cake, ensuring moisture without any stringy texture.

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes (plus cooling)
• Servings: 12 cupcakes
• Difficulty: Easy

Why You’ll Love This Carrot Cake Cupcakes Recipe

• Genuine Flavour: The combination of cinnamon, nutmeg, and a whisper of ginger provides a gentle, aromatic warmth that beautifully complements the sweet carrots. Using light brown sugar instead of just white sugar adds a subtle caramel note that deepens the overall flavour.
• Ready in Under an Hour: From gathering your ingredients to pulling them from the oven, these cupcakes are ready in about 42 minutes. This makes them a straightforward bake for a weekend treat or a last-minute get-together.
• Flexible Recipe: This recipe is a fantastic base for customisation. You can easily add 75g of chopped pecans or walnuts for a lovely crunch, or 50g of sultanas for little bursts of sweetness. Fold them in with the carrots for an extra layer of texture.
• Great for Spring Gatherings: These work beautifully for an Easter lunch, a garden party, or a bake sale. They also pack well, making them ideal when you want to bring a homemade treat to a friend’s house.
• Family Tested: My whole family adores this recipe. My youngest always hovers nearby when the frosting is being made, hoping to be handed the spatula. It’s one of those bakes that feels like a special occasion every time.

Carrot Cake Cupcakes Recipe

⏱️ 25 min prep  •  🍳 22 min cook  •  👥 12 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, readily available ingredients. The quality of your carrots and cream cheese really makes a difference. Fresh, sweet carrots give the best flavour, and I always use Philadelphia full-fat cream cheese for the frosting; it has the best tangy flavour and a firm texture that prevents the frosting from becoming runny. The modern carrot cake as we know it gained popularity in Britain during the Second World War due to rationing, so its roots are in making the most of simple, accessible ingredients.

• For the Cupcakes:
• 200g plain flour
• 1 ½ tsp baking powder
• ½ tsp bicarbonate of soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• 175g light brown soft sugar
• 2 large free-range eggs, at room temperature
• 175ml sunflower oil (or other neutral oil)
• 1 tsp vanilla extract
• 200g carrots, peeled and finely grated
• For the Cream Cheese Frosting:
• 100g unsalted butter, softened
• 300g icing sugar, sifted
• 150g full-fat cream cheese, cold from the fridge
• 1 tsp vanilla extract

Ashley’s Tip: Make sure your eggs and butter are at room temperature for an even batter and smooth frosting base, but keep your cream cheese cold straight from the fridge. This is the absolute secret to a frosting that’s creamy and pipeable, not runny.

How to Make Carrot Cake Cupcakes

The process for these cupcakes is very straightforward. We use the ‘all-in-one’ or ‘wet-into-dry’ method, which means less washing up and a batter that comes together in minutes. The most important part is not to overmix once the flour is added, as this can make the cupcakes tough.

1. Prepare Your Tin and Oven: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Line a 12-hole muffin tin with paper cupcake cases.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, ginger, and salt. This ensures the raising agents and spices are evenly distributed.
3. Combine Wet Ingredients: In a separate medium bowl or large jug, whisk the light brown sugar, eggs, sunflower oil, and vanilla extract until well combined and smooth. I find that whisking the sugar with the wet ingredients first helps it dissolve properly, leading to a better texture.
4. Mix the Batter: Pour the wet ingredients into the bowl of dry ingredients. Using a spatula or wooden spoon, gently fold everything together until just combined. Be careful not to overmix; a few little lumps are perfectly fine.
5. Add the Carrots: Add the finely grated carrots to the batter and fold them through until they are evenly distributed.
6. Fill and Bake: Divide the batter evenly among the 12 cupcake cases. An ice cream scoop works wonderfully for this, ensuring each case is about two-thirds full. Bake on the middle shelf of the preheated oven for 20-22 minutes.
7. Check for Doneness: The cupcakes are ready when they are golden brown, springy to the touch, and a skewer inserted into the centre of one comes out clean.
8. Cool Completely: Let the cupcakes cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely. This step is crucial – never frost a warm cupcake, or you’ll have a melted mess!
9. Make the Frosting: While the cupcakes cool, make the frosting. In a large bowl, using an electric hand mixer or stand mixer, beat the softened butter on its own for 2-3 minutes until it’s pale and creamy. Add the sifted icing sugar and beat on low speed at first, then increase to medium-high until light and fluffy.
10. Finish the Frosting: Add the cold cream cheese and vanilla extract. Beat on a low speed for no more than 30-60 seconds, just until everything is combined and smooth. Do not overbeat, or it may become runny.
11. Decorate: Once the cupcakes are completely cool, you can either spread the frosting on with a palette knife for a rustic look or pipe it on using a piping bag fitted with a star nozzle. A little sprinkle of cinnamon or a few chopped walnuts on top looks lovely.

Tips From My Kitchen

• Temperature Control: For the best cake batter, ensure your eggs are at room temperature. This helps them emulsify with the oil properly, creating a lighter sponge. Conversely, for the frosting, your cream cheese must be cold. A room-temperature block will result in a soupy frosting that won’t hold its shape.
• The Secret Step: I learned that grating the carrots on the finest side of a box grater makes a world of difference. The tiny carrot pieces practically melt into the batter, imparting moisture and sweetness without leaving you with a stringy texture. It’s an extra minute of prep that pays off.
• Make-Ahead: You can bake the cupcakes a day in advance. Store them unfrosted in an airtight container at room temperature. The cream cheese frosting can also be made up to 2 days ahead and kept in an airtight container in the fridge. Just let it soften slightly and give it a quick whip before using.
• Storage: Once frosted, the cupcakes should be stored in an airtight container in the fridge because of the cream cheese. They will keep well for up to 3 days. For the best flavour and texture, take them out of the fridge about 20-30 minutes before serving.

Equipment You’ll Need

• Stand mixer or electric hand mixer (essential for the frosting)
• 12-hole muffin tin and cupcake cases
• Mixing bowls and a whisk
• Spatula
• Wire cooling rack
• Box grater
• Piping bag and nozzle (optional)

What to Serve With Carrot Cake Cupcakes

These cupcakes are a complete treat all on their own, but they are especially lovely as part of an afternoon tea spread or a dessert table.

• A Classic Cuppa: A simple cup of English breakfast tea or a good-quality coffee provides the perfect bitter contrast to the sweet cake and tangy frosting. If the weather is warm, they’re fantastic with my Instant Iced Coffee.
• Fresh Berries: A small bowl of fresh raspberries or strawberries on the side adds a lovely, sharp freshness that cuts through the richness of the frosting.
• Dessert Platter: Serve them alongside other small treats like lemon drizzle slices or chocolate brownies for a wonderful selection of bakes.

Frequently Asked Questions

Carrot Cake Cupcakes

Classic, moist carrot cake cupcakes featuring warm spices like cinnamon and nutmeg, topped with a rich and tangy homemade cream cheese frosting.

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Prep Time 25 minutes mins

Cook Time 22 minutes mins

Total Time 47 minutes mins

Servings: 12 cupcakes

Course: Dessert

Cuisine: American

Calories: 460

Ingredients Method Notes

Ingredients

  

For the Cupcakes

• 200 g plain flour
• 1 ½ tsp baking powder
• ½ tsp bicarbonate of soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• 175 g light brown soft sugar
• 2 large free-range eggs at room temperature
• 175 ml sunflower oil or other neutral oil
• 1 tsp vanilla extract
• 200 g carrots peeled and finely grated

For the Cream Cheese Frosting

• 100 g unsalted butter softened
• 300 g icing sugar sifted
• 150 g full-fat cream cheese cold from the fridge

Method

 

1. Prepare Your Tin and Oven: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Line a 12-hole muffin tin with paper cupcake cases.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, ginger, and salt. This ensures the raising agents and spices are evenly distributed.
3. Combine Wet Ingredients: In a separate medium bowl or large jug, whisk the light brown sugar, eggs, sunflower oil, and vanilla extract until well combined and smooth. I find that whisking the sugar with the wet ingredients first helps it dissolve properly, leading to a better texture.
4. Mix the Batter: Pour the wet ingredients into the bowl of dry ingredients. Using a spatula or wooden spoon, gently fold everything together until just combined. Be careful not to overmix; a few little lumps are perfectly fine.
5. Add the Carrots: Add the finely grated carrots to the batter and fold them through until they are evenly distributed.
6. Fill and Bake: Divide the batter evenly among the 12 cupcake cases. An ice cream scoop works wonderfully for this, ensuring each case is about two-thirds full. Bake on the middle shelf of the preheated oven for 20-22 minutes.
7. Check for Doneness: The cupcakes are ready when they are golden brown, springy to the touch, and a skewer inserted into the centre of one comes out clean.
8. Cool Completely: Let the cupcakes cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely. This step is crucial – never frost a warm cupcake, or you'll have a melted mess!
9. Make the Frosting: While the cupcakes cool, make the frosting. In a large bowl, using an electric hand mixer or stand mixer, beat the softened butter on its own for 2-3 minutes until it's pale and creamy. Add the sifted icing sugar and beat on low speed at first, then increase to medium-high until light and fluffy.
10. Finish the Frosting: Add the cold cream cheese and vanilla extract. Beat on a low speed for no more than 30-60 seconds, just until everything is combined and smooth. Do not overbeat, or it may become runny.
11. Decorate: Once the cupcakes are completely cool, you can either spread the frosting on with a palette knife for a rustic look or pipe it on using a piping bag fitted with a star nozzle. A little sprinkle of cinnamon or a few chopped walnuts on top looks lovely.

Notes

For best results, ensure all cupcake ingredients are at room temperature (except the cream cheese for the frosting). Decorate with a sprinkle of cinnamon or chopped walnuts.

Baking a batch of these Carrot Cake Cupcakes always fills my kitchen with the most wonderful, warm aroma, and the result is a truly satisfying treat. They are moist, spiced, and topped with that irresistible cream cheese frosting, making them a bake that brings a bit of joy to any day. If you’re looking for another vegetable-based sweet treat from a different part of the world, my Carrot Halwa Recipe is a wonderful place to start. I hope you love this cupcake recipe as much as my family and I do. If you give it a go, please leave a comment below to let me know how you got on!

Happy baking,
Ashley