I don’t play favorites, boos… but these carrot cake cupcakes might be it. They’re sweet but not too sweet, full of warm spices, and so moist y’all. I top them with a brown butter cream cheese frosting (the same one I use for my OG carrot cake) plus a drizzle of homemade caramel. They still don’t feel heavy. I bake three batches every Easter because they’re easier than making a layer cake, and the whole fam tears them up. Even the Easter bunny knows what’s good!!
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How to Make Carrot Cake Cupcakes
These step-by-step photos show how to make carrot cake cupcakes with cream cheese frosting, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Carrot Cake Cupcakes Recipe
1. Mix the dry ingredients, add wet ingredients and fold in carrots
Sift together the dry ingredients. In a mixer, beat sugar, oil, and vanilla, then add eggs one at a time. Mix in the dry ingredients on low, then fold in the carrots.
2. Fold in crushed pineapple and walnuts, and finish the cupcake batter
Scoop batter into liners about ¾ full, bake until a toothpick comes out clean, then cool completely.
3. Melt and brown the butter for the frosting
Cook butter until it turns amber and smells nutty, then chill until solid again.
4. Beat the brown butter and cream cheese, then add sugar
Mix until fluffy, then slowly add confectioner’s sugar.
5. Add vanilla and salt, and whip the cream cheese frosting until smooth
Continue beating until the frosting is creamy and spreadable.
6. Frost your carrot cake cupcakes and finish with toppings
Pipe the brown butter cream cheese frosting onto cooled cupcakes, then top with caramel and nuts if desired, and serve.
PRO TIP: Decorating carrot cupcakes is easy! Kick it old school and spread the frosting by hand or use a piping bag fitted with a frosting tip. Alternatively, a zip top bag with one of the corner tips cut will work.
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Full Carrot Cake Cupcakes Recipe
Carrot Cake Cupcakes Recipe
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Ingredients
For the Cupcakes
- 2 1/2 cups self rising flour self rising flour usually has salt in it which is why it was omitted here but if you want a bit more you can add 1/4 tsp of salt as well
- 1 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp allspice
- 1 tsp baking soda
- 2 cups granulated sugar
- 1 cup vegetable oil
- 1 tbsp vanilla extract or vanilla paste
- 4 large eggs
- 3 cups grated carrots
- 1/2 cup crushed pineapple you can omit this if you want but I think it is essential/ I ONLY DRAIN PARTIALLY
- 1 cup chopped roasted walnuts optional
For the Frosting
- 1/2 cup unsalted butter
- 16 oz cream cheese somewhat softened but still a little stiff/ 16 oz is 2 (8 oz) packages
- 3 1/2 cups confectioner's sugar if you want the frosting more stiff, add another 1/2 cup going up to 4 cups total
- pinch of salt
- 1 tsp vanilla extract
- Homemade caramel sauce found here
Instructions
For the Cupcakes
- Preheat oven to 350 degrees.
- Sift together flour, cinnamon, nutmeg, cloves, allspice and baking soda and set aside.
- Next line the bottoms of 2-3 muffin pans with cupcake liners.
- In the bowl of your stand mixer, beat sugar, oil and vanilla together at medium speed. Next add eggs, one at a time, blending after each incorporation.
- Next slow down the mixer to lowest speed and add flour mixture in increments.
- Fold in carrots, crushed pineapple if desired and walnuts if desired.
- Using an ice cream scooper, evenly add batter to cupcake liners about 3/4s full.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool cupcakes until completely room temperature before adding frosting.
For the Frosting
- In a small saucepan, add butter and melt over medium heat. Once the butter has fully melted, a white foam will begin to appear over the top of the butter.
- Watch carefully as the butter’s color changes to brown and the smell of the butter becomes somewhat nutty.
- As soon as the butter is an amber brown color, remove from heat and cool in the refrigerator until it the butter has become solid again (can take about an hour or so).
- Add cooled brown butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.
- Next slow down mixer and carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
- Add salt and vanilla extract and continue whipping until it is smooth.
- Add frosting to a piping bag and frost completely cooled cupcakes. Top with homemade caramel and nuts if deserved and serve.
Notes
How to Store
- Room Temp: Keep unfrosted cupcakes in an airtight container for up to 1-2 days. Once they’re frosted with cream cheese frosting, they shouldn’t sit out long because of the dairy, so don’t leave them on the counter all day.
- Fridge: Store frosted cupcakes in an airtight container in the fridge for up to 5 days. If you’re stacking them, slide a piece of parchment paper between layers so the frosting doesn’t get messed up. Let them come back to room temperature before serving.
- Freezer: Unfrosted cupcakes can be wrapped tightly in plastic wrap and frozen for up to 2 months. For frosted cupcakes, place them in the freezer uncovered for about 2 hours until firm, then wrap each one in two layers of plastic wrap and store in a freezer-safe container or bag for 4-6 weeks. Some toppings like whipped cream, cookie pieces, or sprinkles don’t freeze well, so keep that in mind. Thaw overnight in the fridge before serving.
Nutrition
Recipe Tips
- Grate your carrots fresh. Skip the pre-shredded stuff, it’s always dry and won’t give you that same flavor or moisture. One big carrot is about a cup, but grab an extra just in case.
- Don’t overfill the liners. Each well should only be about ¾ of the way full. Any more and you will end up with muffins, not cupcakes.
- Bake them on the center rack. That’s where you get even heat. I’ve tried the bottom rack before and all I got was crispy bottoms and pale tops.
- Watch the brown butter closely. It’s ready when it turns a deep amber color, smells nutty, and you see little brown bits at the bottom. The second it hits that point, take it off the heat before it burns. (If you don’t want to deal with browning dairy, check out my classic cream cheese frosting recipe here!)
Recipe Help
I wouldn’t recommend it, boos. Frozen carrots can mess with the texture. Freshly grated carrots are your best bet for this easy carrot cake cupcakes recipe.
Most likely your butter was too warm or the cream cheese was too soft. You want both softened but still slightly firm. If it’s already runny, pop it in the fridge for 20-30 minutes, then whip it again.
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Have made these 3x and am in love! I remember the cake recipe being featured a few months (or years) ago in a comparison of carrot cakes. When the mood finally struck me to make them, I’m glad I remembered grandbaby was in the name of the site and was able to locate the recipe. Was so happy to see that the website also had the cupcake version, because i’m always looking for easy handhelds for my toddler. It’s so hard to find storebought that’s not full of sugar. I make this recipe with less and less sugar each time, so far it’s still delightful. My next adventure will be trying to make it glutenfree.
Thank you ! Was thinking same thing but, was not sure. what about butter instead of oil, could I sub.butter for oil?
And thanks again for your help much appreciated.
I would like to turn the cream cheese frosting green ( for grass look lol ) When would be a good time to add it? And how much. It would be more than likely paste Coloring. Thank you for your time.
Add your food coloring at the very end of making it.
Hi Jocelyn, I love all of your recipes and can’t wait to try these. What type of cupcake liners do you normally use? I use the parchment paper liners but have found that the cupcake sometimes pulls away from the paper.
what would be a substitute or changes for the self rising flour? I plan on making this gluten free but need to know what to change with all purpose
How to make self-rising flour:
For every cup of self-rising flour called for in your recipe, measure flour carefully. You want 1 level cup (125 grams) all-purpose flour. Add 1½ tsp. (6 grams) baking powder and ¼ tsp. (1 gram) kosher salt. Whisk to combine.
Whipped up a batch of these for an afternoon treat, and they did not disappoint! Turned out perfectly light, fluffy and delicious!
I never would have thought about adding pineapple juice but it really adds to the recipe!
The answer to your question “what to do with leftover carrot cake cupcakes?” is to call ME! I would devour them in no time – these look fanfreakingtastic! And they have the perfect ratio of frosting to cupcake! Scrumptious!
My family loved these! Thank you! 🙂
These carrot cake cupcakes are just the perfect portion size for me. They are moist and the frosting has the right amount of sweetness!