Why You’ll Love This Recipe

Moist & Flavorful: Perfectly spiced with a tender crumb, these cupcakes are a true treat.
Quick & Easy: Simple ingredients and just a few steps make them easy to prepare.
Versatile: Customize with your favorite mix-ins like raisins, chocolate chips, or nuts.
Great for Any Occasion: Perfect for spring, Easter, or just as a delicious homemade dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

2 cups all-purpose flour
1½ cups granulated sugar
1 teaspoon baking soda, sifted
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon ground cloves (optional)
½ teaspoon ground nutmeg (optional)
½ teaspoon fine sea salt
3 large eggs, room temperature
1 cup vegetable oil
15 oz pumpkin puree (or grated carrots, about 1½ cups)
½ cup chopped walnuts (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, room temperature
½ cup unsalted butter, room temperature
1 teaspoon vanilla extract
2 cups powdered sugar, sifted

Directions

Preheat the Oven: Set your oven to 350°F (175°C) and grease two 12-cup muffin pans.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
Prepare Wet Ingredients: In a separate bowl, beat together the eggs, oil, and grated carrots (or pumpkin puree).
Combine: Gradually add the wet mixture to the dry ingredients, mixing until smooth.
Add Walnuts: Fold in the chopped walnuts if desired.
Bake: Divide the batter evenly between the cupcake pans and bake for 20-22 minutes, or until a toothpick comes out clean. Let cool.
Make Frosting: Beat together cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar and mix until fluffy.
Frost & Serve: Frost cooled cupcakes with cream cheese frosting and top with additional chopped walnuts if desired.

Servings and Timing

Servings: 24 cupcakes
Preparation Time: 10 minutes
Cooking Time: 20-22 minutes
Total Time: 30-35 minutes

Variations

Mix-ins: Add raisins, chocolate chips, or shredded coconut to the batter.
Gluten-Free: Substitute with gluten-free flour for a gluten-free version.
Vegan Option: Use flax eggs and vegan butter for dairy-free and egg-free cupcakes.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Freezing: Freeze the cupcakes (without frosting) for up to 3 months. Thaw before frosting and serving.

FAQs

Can I make these as a full-size cake?

Yes, use two 9-inch cake pans and bake for 30-35 minutes.

Can I use pre-grated carrots?

Yes, but fresh, finely grated carrots are recommended for the best texture.

Can I make these ahead of time?

Yes, the cupcakes can be made in advance and stored at room temperature or in the fridge.

Conclusion

These Super Moist Carrot Cake Cupcakes are a delightful treat with just the right balance of sweetness and spice. Topped with smooth cream cheese frosting, they’re perfect for any occasion and sure to satisfy your cravings for a delicious, homemade dessert.

Super Moist Carrot Cake Cupcakes

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Author: Chef Sara
Total Time: 30–35 minutes
Yield: 24 cupcakes
Diet: Vegetarian

Print Recipe

Description

Super Moist Carrot Cake Cupcakes are soft, flavorful, and perfectly spiced with cinnamon, cloves, and nutmeg. Topped with rich cream cheese frosting and chopped walnuts, these cupcakes are ideal for any occasion—whether it’s spring, Easter, or just a sweet treat to enjoy at home.

Instructions

Preheat the Oven:
Set your oven to 350°F (175°C) and grease two 12-cup muffin pans.
Mix Dry Ingredients:
In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
Prepare Wet Ingredients:
In a separate bowl, beat together eggs, oil, and grated carrots (or pumpkin puree).
Combine:
Gradually add the wet mixture to the dry ingredients, mixing until smooth.
Add Walnuts:
Fold in the chopped walnuts (optional).
Bake:
Divide the batter evenly between the cupcake pans and bake for 20-22 minutes, or until a toothpick comes out clean. Let cool completely.
Make the Frosting:
Beat together cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar and mix until fluffy.
Frost & Serve:
Frost the cooled cupcakes with the cream cheese frosting and top with additional chopped walnuts if desired.

Notes

Mix-ins: Add raisins, chocolate chips, or shredded coconut to the batter for extra flavor.

Gluten-Free: Substitute with gluten-free flour for a gluten-free version.

Vegan Option: Use flax eggs and vegan butter for dairy-free and egg-free cupcakes.

Prep Time: 10 minutes
Cook Time: 20–22 minutes
Category: Dessert
Method: Baking
Cuisine: American