Carrot Cupcakes With Cream Cheese Frosting

Carrot cupcakes are a whole different story than just shrinking down a carrot cake. They need special attention to get that soft crumb and moist texture without turning out heavy or soggy.

You can’t just borrow from a big cake and expect small cakes to bake up light and perfect. It takes more balance—more care.

You see, a cupcake should stand tall, with a tender bite that’s packed with warmth from spices like cinnamon and nutmeg, and sweet little surprises like juicy pineapple and crunchy walnuts (if you’re into that).

It should have a subtle chew on the top and a fluffy inside. A cupcake that bakes too dense is like someone singing out of tune. And I’ve seen enough flat, stodgy carrot cupcakes in my time to know the difference.

I also don’t mean those carrot cakes where they toss in some carrot shreds, call it a day, and serve it up tasting like a faintly spiced sponge. No, no, no.

A proper carrot cupcake has layers of flavor—spices that wrap around the sweetness of carrots, buttery richness to carry it all, and just enough acidity to keep things bright.

And then there’s the frosting. Oh, the frosting. It’s not just a swipe of something white on top. It’s got to be smooth, rich, and creamy enough to melt into every bite.

Because no matter how great the cake underneath is, the frosting pulls it all together. This is where the magic happens—a swirl of cream cheese frosting that looks like soft peaks and tastes like a cloud kissed with sweetness.

These carrot cupcakes don’t just bake up pretty—they taste like they were made with care from start to finish.

Table of Contents

Carrot Cupcakes With Cream Cheese Frosting Recipe

Ingredients

For The Cupcakes

1 and 1/2 cups all-purpose flour (sifted)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup neutral oil (such as sunflower or vegetable oil)
1/2 cup unsalted butter, melted and slightly cooled
1 cup light brown sugar, packed
1/4 cup white granulated sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups finely grated carrots (peeled before grating)
1/2 cup crushed pineapple, well-drained
1/2 cup chopped walnuts (optional)
1/3 cup whole milk, at room temperature

For The Frosting

225g (8 oz) cream cheese, softened
1/2 cup unsalted butter, softened
2 and 1/2 cups powdered sugar (sifted)
1 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat your oven to 175°C (350°F) and line a standard 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
In a large mixing bowl, whisk the melted butter, oil, brown sugar, and granulated sugar until smooth and slightly thickened.
Add the eggs one at a time, whisking well after each addition until the mixture looks pale and fluffy.
Stir in the vanilla extract, then fold in the grated carrots and crushed pineapple until evenly incorporated.
Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until combined—do not overmix.
Stir in the milk until the batter is smooth and consistent.
If using walnuts, gently fold them into the batter.
Evenly divide the batter among the cupcake liners, filling each about 3/4 full.
Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

For The Frosting

In a stand mixer or with a hand mixer, beat the cream cheese and butter together on medium speed until smooth, creamy, and fully blended.
Add the sifted powdered sugar gradually, beating on low speed after each addition to avoid splatter.
Once all the sugar is incorporated, increase to medium-high speed and beat until light and fluffy, about 2 to 3 minutes.
Mix in the vanilla extract and a pinch of salt, then beat for another 30 seconds until smooth.

To Finish

Once the cupcakes are fully cooled, generously pipe or spread the frosting on top, creating soft swirls as shown in the image.
Optional: garnish with extra chopped walnuts around the plate for presentation.

Tips To Make Carrot Cupcakes Exceptionally Good

These are techniques and details most people overlook but will take your carrot cupcakes from ordinary to bakery-quality:

Grate carrots finely on a microplane or fine grater: This helps the carrots melt into the batter, creating an ultra-soft texture instead of leaving chewy strands in the cupcake.
Use dark brown sugar instead of white sugar: Dark brown sugar adds moisture and brings a deeper molasses flavor that pairs beautifully with the spices.
Add a splash of orange juice or zest: A small amount of fresh orange juice or zest brightens the overall flavor and balances the sweetness naturally.
Toast the walnuts before adding: Toasting enhances their nuttiness and gives a richer flavor. Even just 5 minutes in the oven makes a big difference.
Use sour cream or full-fat yogurt in the batter: This helps the cupcakes stay moist for days and gives a slight tang that cuts through the sweetness.
Let the batter rest for 10 minutes before baking: Resting allows the flour to hydrate fully, which helps the cupcakes rise evenly and bake with a tender crumb.
Use a mixture of oil and melted butter: The oil keeps the crumb moist while the butter brings flavor. A balance of both gives you a cupcake that is light but rich.
Sift the dry ingredients together twice: Double sifting the flour, baking soda, and spices ensures a fluffier cupcake and removes any hidden clumps of spices.
Add a pinch of ground cloves or cardamom: Just a small pinch boosts the warmth and complexity of the flavor without overpowering the cupcake.
Cool cupcakes completely before frosting: Even a slight warmth will melt the cream cheese frosting and ruin the texture.

What Can I Serve With Carrot Cupcakes?

Here are some delicious dishes that pair well with carrot cupcakes, especially for gatherings or dessert spreads:

Spiced chai tea
Classic vanilla bean ice cream
Fresh fruit salad
Honey-glazed roasted nuts
Warm apple cider
Dark chocolate truffles
Roasted vegetable quiche
Creamy butternut squash soup
Lemon and herb grilled chicken
Maple-glazed salmon

How To Store Carrot Cupcakes?

Proper storage will keep your carrot cupcakes fresh and tasty for days:

At room temperature: If unfrosted, store cupcakes in an airtight container at room temperature for up to two days.
In the fridge: Frosted cupcakes should be placed in an airtight container and refrigerated for up to five days. Bring them to room temperature before serving for the best texture and flavor.
In the freezer: Unfrosted cupcakes can be frozen in a sealed container for up to two months. Thaw them overnight in the fridge before frosting and serving.

How Can I Keep My Cream Cheese Frosting Thick?

Sometimes cream cheese frosting can turn too soft. Here’s how to keep it thick and smooth:

Use full-fat cream cheese: Low-fat versions contain more water, which makes frosting runny.
Chill the frosting before piping: After mixing, refrigerate it for about 30 minutes to firm it up.
Add powdered sugar gradually: Too much at once can loosen the texture. Add slowly and beat until thick and fluffy.
Use cold butter and cream cheese: Start with both ingredients slightly cold but soft enough to mix.
Avoid overbeating: Mixing too long can break down the frosting, making it too soft. Stop as soon as it’s light and spreadable.

Why Did My Carrot Cupcakes Sink?

Sinking cupcakes are frustrating, but they happen for a few common reasons:

Overmixed batter: Mixing too much adds air bubbles that collapse as they bake.
Underbaking: If they aren’t fully baked, the centers will sink as they cool. Always check with a toothpick to make sure it comes out clean.
Too much leavening: Extra baking powder or baking soda causes the cupcakes to rise fast, then fall flat.
Batter too wet: Adding too much pineapple juice or liquid ingredients can make the structure too weak to hold its shape.
Opening the oven door too early: This causes a sudden drop in temperature, making cupcakes sink in the middle.

How To Fix Sinking Carrot Cupcakes?

If your carrot cupcakes keep sinking, don’t worry. Here’s a simple step-by-step guide to help you avoid this problem next time:

Check your oven temperature: Always use an oven thermometer to make sure your oven is heating correctly. Too hot or too cool can both cause sinking.
Weigh your ingredients properly: Using a kitchen scale gives more accurate results than cups, especially for flour and sugar. Too much or too little can affect the rise.
Test your leavening agents: Baking powder and baking soda lose their power if they are too old. Test them before using to make sure they are still active.
Make sure your batter is not too wet: Drain pineapple well and don’t add extra liquid. Wet batters have a harder time holding shape.
Avoid opening the oven too soon: Don’t open the oven door during the first 15 minutes of baking. This prevents sudden drops in temperature.
Let cupcakes cool properly: After baking, cool them in the pan for 5 minutes, then transfer to a wire rack. Leaving them too long in the hot pan can create moisture that sinks the middle.