Carrot Cream Cheese Cupcakes: The Recipe I Make Every Easter (And Honestly, Anytime)
I made my first batch of carrot cupcakes for a spring potluck about eight years ago. I thought I was being clever bringing something “not chocolate.” They were gone in ten minutes, and three people asked me for the recipe before I even sat down. That’s when I knew this one was a keeper.
Here’s the thing about carrot cupcakes though. So many recipes out there are basically dense carrot cake crammed into a muffin liner and called a cupcake. That’s not what we’re doing here. What makes this version different is a batter that’s genuinely light, warmly spiced, and crowned with a cream cheese frosting that’s thick but never heavy. Trust me, the texture difference matters a lot.
Why You’ll Love This Recipe
These cupcakes hit every note you want from a spring dessert. They’re moist without being greasy, spiced without being overwhelming, and that cream cheese frosting is the kind of thing you’ll want to eat with a spoon. They travel well, they hold up for three days in the fridge, and they look genuinely impressive without requiring any fancy technique. I’ve made these for bake sales, birthday parties, and just random Tuesday cravings. They always work.
Essential Ingredients
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup vegetable oil
- 1/3 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots (about 3 medium carrots)
For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Alternative Ingredients
No Greek yogurt? Sour cream works perfectly, same amount. You can also use applesauce for a slightly sweeter, even moister result. For the oil, melted coconut oil gives these a very subtle tropical note that pairs beautifully with the spices. If you want to make them a little more interesting, swap 1/4 cup of the flour for almond flour. It adds a gentle nuttiness and keeps them extra tender.
For the frosting, mascarpone can replace the cream cheese if you want something a touch milder and silkier. Add 1/4 cup more powdered sugar to compensate since mascarpone is less tangy.
Step-by-Step Directions
Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Step 2: Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt together in a bowl. Set aside.
Step 3: In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth and slightly pale, about one minute. Add the oil, Greek yogurt, and vanilla. Whisk until everything is fully combined and looks glossy.
Step 4: Add the dry ingredients to the wet and fold with a spatula until just combined. A few streaks are fine. Then fold in the grated carrots. Don’t overmix at this stage or the cupcakes will turn out tough. I learned that the hard way on batch number two, back when I thought more stirring meant more thorough baking.
Step 5: Divide the batter evenly among the 12 liners, filling each about 2/3 full. Bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 6 (Frosting): Beat the softened cream cheese and butter together on medium speed until smooth and fluffy, about 2 minutes. Add the powdered sugar gradually, then the vanilla and salt. Beat on low until combined, then on medium-high for another minute until light and creamy. Frost the cooled cupcakes however you like. I use a piping bag with a large star tip when I want them to look pretty.
Pro Tips
Grate your own carrots. Pre-shredded carrots from the bag are too dry and coarse. Freshly grated carrots on the fine side of a box grater keep the texture moist and consistent.
Room temperature eggs and dairy make a real difference here. Cold cream cheese will give you lumpy frosting every single time. Pull everything out of the fridge at least 30 minutes before you start.
Don’t skip sifting the powdered sugar. It takes 90 seconds and prevents a grainy frosting.
If your frosting is too soft to pipe, refrigerate it for 15 minutes. If it’s too stiff, add a teaspoon of heavy cream and mix again.
FAQs
Can I make these ahead of time? Yes. Bake the cupcakes a day ahead and store them unfrosted at room temperature. Frost them the day you’re serving. Frosted cupcakes keep in the fridge for up to 3 days.
Can I freeze them? Absolutely. Freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw overnight in the fridge, then frost.
My frosting keeps sliding off. What happened? The cupcakes weren’t fully cooled. Always frost on completely room-temperature cupcakes.
What Makes This Recipe Unique
Most carrot cupcake recipes use only oil, which makes them moist but sometimes a little flat in flavor. The Greek yogurt here adds a subtle tang that plays off the cream cheese frosting and makes the whole thing taste more balanced. It also keeps the crumb tender without making them greasy.
Recipe Info
| Detail | Time/Amount |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 22 minutes |
| Total Time | 42 minutes |
| Servings | 12 cupcakes |
| Yield | 12 standard cupcakes |
Key Features
- Ready in under 45 minutes
- One-bowl batter (less cleanup)
- No mixer needed for the cupcakes
- Stays moist for 3 days
- Easily doubles for a crowd
Nutrition Facts (Per Cupcake)
| Nutrient | Amount |
|---|---|
| Calories | 385 |
| Total Fat | 20g |
| Saturated Fat | 8g |
| Carbohydrates | 49g |
| Sugars | 37g |
| Protein | 4g |
| Fiber | 1g |
| Sodium | 260mg |
Approximate values. Will vary based on specific ingredients used.
You’ll Also Love
- Classic Carrot Cake with Cream Cheese Frosting – the full-size version for celebrations
- Lemon Blueberry Cupcakes – another spring favorite that disappears fast
- Banana Nut Muffins – same easy one-bowl method, perfect for breakfast
- Pumpkin Spice Cupcakes – the fall version of this same idea
Conclusion
These carrot cream cheese cupcakes are one of those recipes that earns its place in permanent rotation. They’re simple enough for a weeknight and impressive enough for a party. If you make them, I’d love to know how they turned out. Leave a comment below and let me know if you added anything fun to yours. Walnuts? Raisins? Pineapple? (No judgment. Pineapple actually works great.)
Happy baking!
Carrot Cream Cheese Cupcakes
Incredibly moist cupcakes packed with warm spice and fresh carrots, topped with thick and tangy cream cheese frosting.
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 2 large eggs, room temperature
- 3/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 1/2 cups freshly grated carrots (about 3 medium)
- 1/3 cup crushed pineapple, well drained
- 1 tsp vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar, sifted
- 1 tsp vanilla bean paste (or vanilla extract)
- 1 pinch salt
Instructions
- Preheat and prep Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.
- Mix dry ingredients In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined.
- Mix wet ingredients In a large bowl, whisk eggs, oil, granulated sugar, and brown sugar for about 1 minute until smooth. Stir in vanilla extract.
- Add carrots and pineapple Fold in the grated carrots and well-drained crushed pineapple. Press pineapple in a clean kitchen towel first to remove as much liquid as possible.
- Combine batter Fold dry ingredients into wet ingredients with a spatula until just combined. Stop mixing as soon as no dry flour remains. Overmixing causes dense cupcakes.
- Fill and bake Divide batter evenly among liners, filling each about 2/3 full. Bake 20 to 22 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool completely Cool in the pan for 5 minutes, then transfer to a wire rack. Cupcakes must be completely cool before frosting or the frosting will melt.
- Make the frosting Beat softened cream cheese and butter together on medium-high speed for 2 minutes until fluffy. Add powdered sugar gradually on low speed. Add vanilla bean paste and pinch of salt, then beat on medium-high for 1 more minute.
- Frost and serve Pipe or spread frosting onto completely cooled cupcakes. If frosting feels too soft to pipe, refrigerate it for 15 minutes to firm up before using.
Notes
Always grate carrots fresh — pre-shredded bags are too dry. Pull cream cheese and butter out at least 1 hour before making the frosting; cold cream cheese will leave lumps. Unfrosted cupcakes can be baked a day ahead and stored in an airtight container at room temperature. Frosted cupcakes keep in the fridge for up to 4 days. Bring to room temperature 20 minutes before serving.
