Moist, spiced Carrot Cake Cupcakes are made with fresh carrots, warm spices, and topped with a luscious cream cheese frosting. Easy to make and perfect for Easter, spring parties, or anytime!
Carrot Cake Cupcakes
Carrot Cake Cupcakes are the perfect treat when you’re craving something sweet, cozy, and just a little bit nostalgic. Miniature, hand-held versions of the beloved dessert that deliver all the same cozy flavors in a perfectly portioned treat. These moist and fluffy cupcakes are packed with warm spices, shredded carrots, and topped with a luscious cream cheese frosting that’s truly irresistible.
The natural sweetness from the carrots, the warmth from the cinnamon, the gentle crunch from pecans, and the bright tang and creaminess of cream cheese frosting all work together to create a dessert that feels nostalgic and just a little bit indulgent.
Whether you're baking for Easter, a spring celebration, or just because, this easy carrot cake cupcake recipe is a must-try!
Why You'll Love These Carrot Cake Cupcakes
- Super Moist: Thanks to fresh carrots, oil, brown sugar, buttermilk, and applesauce.
- Full of Flavor: Warm spices like cinnamon, nutmeg, and cloves give that classic carrot cake taste.
- Easy to Make: Simple ingredients and one bowl—no fancy equipment required!
- Perfectly Portable: All the flavor of carrot cake, in cupcake form!
How Can I Keep My Cream Cheese Frosting Thick?
As you can see from the pictures, the frosting in this recipe can be piped. However, it is a pretty soft frosting recipe and doesn't hold up as well as a buttercream recipe when.
If you want beautifully piped cream cheese frosting, I have this amazing foolproof pipe-able cream cheese frosting recipe that's a bit thicker and holds up as well as buttercream.
Carrot Cake Cupcake Recipe Variations
Want to switch things up? Here are a few tasty twists on classic carrot cake cupcakes:
- Coconut: Add ½ cup of sweetened shredded coconut to the batter for extra texture and a hint of tropical flavor.
- Applesauce: Use drained crushed pineapple instead of applesauce for a bright, unique flavor.
- Nut-Free: Omit the nuts for a smoother texture—perfect for kids or anyone with nut allergies.
- Raisins: Fold in ½ cup of golden or regular raisins for bursts of sweetness in every bite.
- Mini Carrot Cake Cupcakes
Make them bite-sized by using a mini muffin tin—bake for 10–12 minutes for a fun party or kids’ option!
More Spring Dessert Recipes You'll Love
- Lemon Oreo Truffles - Sweet, tangy, and creamy, these no-bake Lemon Oreo Truffles are bursting with citrus flavor and coated in white chocolate. Perfect for spring and summer treats!
- No Bake Banana Cream Cheesecake - Layers of creamy banana cheesecake, fresh bananas, and graham cracker crust—no oven needed! It’s light, dreamy, and perfect for warm-weather desserts.
- Carrot Cake Roll - All the cozy flavor of carrot cake with a swirl of cream cheese filling, rolled up into a stunning (but easy!) spring dessert everyone will love.
- Coconut Macaroons - Crispy on the outside, soft and chewy on the inside—these coconut macaroons are naturally gluten-free and dipped in chocolate for extra indulgence.
- Lemon Buttermilk Pound Cake - This moist lemon pound cake is rich, buttery, and bright with citrusy flavor. The buttermilk adds a tender crumb you’ll crave with every slice.
Carrot Cake Cupcakes Video
Carrot Cake Cupcakes
Ingredients
Carrot Cake Cupcakes
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- 3 eggs
- 2 cups sugar
- ¾ cup oil (light tasting like avocado or light olive oil)
- ¾ cup buttermilk
- ⅔ cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 3 large carrots finely grated or processed (about 2 cups)
- 1 cup chopped pecans
Cream Cheese Frosting
- ½ cup butter room temperature
- 8 ounces cream cheese softened to room temperature
- 1½ pounds powdered sugar (about 5½ cups)
- 2 tablespoons cream
- 1½ teaspoons vanilla extract
Instructions
Carrot Cake Cupcakes
- Preheat oven to 350°F. Line a muffin tin with paper liners. Set aside.
- In a mixing bowl, stir together the flour, baking soda, cinnamon, and salt.2 cups flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, ¼ teaspoon salt
- In a large mixing bowl, beat eggs, sugar, vegetable oil, buttermilk, applesauce, and vanilla with a mixer until smooth.3 eggs, 2 cups sugar, ¾ cup oil, ¾ cup buttermilk, ⅔ cup unsweetened applesauce, 2 teaspoons vanilla extract
- Add the flour mixture to the egg mixture and mix until just combined.
- Fold in carrots and pecans to incorporate.3 large carrots, 1 cup chopped pecans
- Fill each cup in prepared muffin tin ⅔ of the way with batter.
- Bake in 350°F oven for 15-25 minutes, or until a toothpick comes out clean.
Cream Cheese Frosting
- In a large mixing bowl, cream together butter and cream cheese.½ cup butter, 8 ounces cream cheese
- Slowly add in powdered sugar and continue beating until well combined and creamy.1½ pounds powdered sugar
- Add cream and vanilla and beat again until combined. If mixture is still too thick for your liking, add an additional tablespoon of milk and beat again until you reach you desired consistency.2 tablespoons cream, 1½ teaspoons vanilla extract
- Pipe or spread onto completely cooled cupcakes
Notes
- Make Ahead: Bake the cupcakes a day ahead and store unfrosted in an airtight container. Frost just before serving for the freshest taste.
- Storage: Once frosted with cream cheese frosting, store cupcakes in an airtight container in the fridge for up to 5 days. For best flavor and texture, let them sit at room temperature for about 30 minutes before serving.
- Freezer Directions: Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the fridge and frost before serving.
Nutrition
UPDATE INFO: This recipe was originally published in March 2015. It has been updated with new pictures, tips, and video and republished in April 2025.
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Sarah J says
POPPING OVER FROM The Makers Link up party =) These look delightfully delicious! Be sure to share your recipes, crafts, upcycles & DIYs at Two Uses Tuesday (Mon 8pm EST to Fri 11pm EST) over at Sarah Celebrates if you don't already!
Jeanette says
Those look delicious and perfect for Easter!
Trish says
Your carrot cake cupcakes looks so delicious. Thanks so much for sharing your recipe.
Amanda says
Okay, I love carrot cake, and I love cupcakes... so these are just perfect!! Thank you for sharing with the Friday Favorites Link Party, we love having you! 🙂
Mrs. AOK says
Oh YUM! My husband LOVES carrot cake!!
Thank you for sharing with us at Mommy Monday 🙂
XOXO
Britta says
Thank you for linking up at Family Fun Fridays. As the food hostess, I am so excited to share this post—your recipes are perfect for our Easter lineup! Please stop by brittalafont.com Thursday, April 2, after 1pm (PDT) and grab your “I was featured” button. Already pinned it!
BTW I love Southern Living Magazine too! 🙂
Patricia says
I plan on making these in mini cupcake form. I looked at the recipe for the cream cheese frosting....would this recipe be way too much for mini cupcakes? 3-1/2 pounds of powdered sugar would be 14 cups...... could I cut the cream cheese frosting in half for the mini cupcakes? Also, I probably would bake the minis for 8 to 10 minutes?
Being that these are moist, would I still use a toothpick in the center to check the doneness? Sorry for all of the questions but I need to know.
Thanks.
Michelle says
Yes, it is A LOT of frosting. I would probably cut it half.
And I would say that that's probably right for cook time. I would at least start checking them at about 8-10 minutes. You can still check these with a toothpick, as they're moist but shouldn't be gooey.
jen says
hi i love your recipe, but i have a question, could i skip the pineapple, as i dont really like it, or what can i substitute it with? thanks
Michelle says
You could skip it, but I don't really recommend it. It's part of what makes them so moist, and you can't really taste it in the cupcakes either. But if you really, really hate it, you could try subbing it out with an equal amount of applesauce.
Annelise says
Hi, this looks delicious, I have a question though, can I leave out the buttermilk? Or what can I substitute it with? I was think Chai Latte ice-cream? It has spices in like cinnamon, nutmeg, cloves...or would it not work with the cupcakes?
Michelle says
I'm not sure if that would work, as I've never tried it. There's an easy buttermilk substitute linked above that I know works that you can try.
Nirvana says
Have you tried freezing these after adding the glaze but before topping with the frosting?
Michelle says
I actually haven't frozen these, but I think you could freeze them before or after you add the glaze. Just make sure they're wrapped tightly.
Nirvana says
Thanks!
Nirvana says
Hi Michelle. I made these yesterday and while really tasty and moist they sunk in the middle. How do you measure your flour? I weighed mine at 120 g per cup (According to the King Arthur Flour website) so 240 g of flour in total. Do you think the flour was too little so it didn't have enough structure? I didn't glaze them btw
Nirvana says
Sorry forgot to mention that the batter was very runny- Not sure if it's meant to be that way
Michelle says
Usually a cake sunk in the middle means that it didn't bake long enough. Did you check them with a toothpick before removing? I made this recipe for Easter again this year, and didn't have problems. I measure my flour in cups, though, too. So I know that can make a difference.
Nirvana says
Hi Michelle. I checked both batches with a cake tester and they were cooked. I cooked 12 at 350F for 15 minutes and these cooked but were very soft and did sink badly and spread more. With the other 12 I did what I do with my muffin recipes and first baked for 5 minutes at 440F and then 390 for 10 minutes. These were firmer, didn't spread as much but also sunk slightly in the middle. Both batches browned beautifully. I'm going to try adding more flour the next time. How would you describe the consistency of the batter? I'm from South Africa by the way!
Elena says
Hi! I don't understand. Should i use the buttermilk glaze & the frosting together? Or it's just one of both? Thank you!!
Michelle says
The buttermilk glaze get brushed on top of the cupcakes to keep them moist. Then you can frost them normally with the cream cheese frosting.
Darlene Haggerty says
Simply the best recipe for moist delicious carrot cake cupcakes. #1
Marion says
These are the best carrot cupcakes ever even with out the frosting
Michelle says
Thank you! I'm so glad you like them! We love them too!
Katrina says
Can these be bake as cake layers?
Michelle says
Probably, but I haven't tested bake times to be sure.
Mac says
Epic! I had never baked with buttermilk before, and now it's going into all my cupcakes.
Michelle says
Yes! It makes it soo moist! Glad you loved it!
Jill says
These are the most delicious, moist carrot cupcakes ever! I made this recipe using King Arthur Measure for Measure gluten free flour, as I am gluten free and they were perfect! The cream cheese frosting was smooth and delicious. I served them for my in-laws 51st anniversary dinner and they were a huge hit. I made the glaze but after using on 4 cupcakes, I chose not to use it at all. It was a little sweet for me and the cupcakes were fine without it. Great recipe!
Harriett Williams says
This recipe left out the coconut that the cake recipe uses. Can I still use coconut in this recipe? I am really excited to have pipeable frosting.
Michelle says
You can use coconut in the recipe, but it's not called for in the recipe ingredients or instructions. You can fold it into the batter before baking.
Kaylene says
These turned out so fluffy and moist! And the glaze/syrup is to die for!!! Might use the leftover in my coffee 😄 Thanks for sharing the recipe!
Brenda says
Hi I had made this cupcakes numerous times for my family that are always requesting them recently got a request from my niece that just got back surgery and I came for the recipe and saw that it was changed can I get the old recipe please 🙏 the one that had crushed pineapples and also a buttermilk glaze thank you
Michelle says
Hi! I've been updating some older recipes, and I tried to simplify some steps with this particular one. The flavor and texture for this new version is very close to the original but it's much much easier. However, if you really love the original recipe, you can find it here: https://web.archive.org/web/20210325143645/https://www.thegraciouswife.com/carrot-cake-cupcakes/