Moist, flavorful, and topped with the ultimate frosting – these cupcakes are a timeless classic
Whether you're baking for springtime celebrations, birthdays, or just because, these Perfect Carrot Cake Cupcakes deliver the ideal balance of spice, sweetness, and tender texture. Made with freshly grated carrots and customizable mix-ins, they’re topped with a silky, tangy cream cheese frosting that completes each bite.
π§ Cupcake Overview
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Yield: 12 cupcakes
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Prep Time: 20 minutes
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Bake Time: 20–22 minutes
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Total Time: ~45 minutes
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Skill Level: Easy to moderate
π₯ Cupcake Ingredients
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1¼ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 teaspoon ground cinnamon
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¼ teaspoon nutmeg (optional)
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¼ teaspoon ground ginger (optional)
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2 large eggs
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½ cup granulated sugar
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½ cup packed light brown sugar
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½ cup vegetable oil (or melted coconut oil)
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¼ cup unsweetened applesauce (adds moisture without heaviness)
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1 teaspoon vanilla extract
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1½ cups finely grated carrots (about 3 medium carrots)
π§ Optional Add-Ins (Choose your favorites):
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½ cup crushed pineapple, well-drained
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½ cup chopped pecans or walnuts
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β cup raisins or sweetened shredded coconut
π©π³ Instructions
β Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
β Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and optional nutmeg and ginger.
β Step 3: Mix the Wet Ingredients
In a large bowl, whisk together the eggs, granulated sugar, brown sugar, oil, applesauce, and vanilla extract until well combined and smooth.
β Step 4: Combine and Fold
Gently fold the dry ingredients into the wet mixture just until combined. Be careful not to overmix.
Stir in the grated carrots and any optional add-ins like pineapple, nuts, or raisins.
β Step 5: Bake the Cupcakes
Divide the batter evenly among the 12 cupcake liners, filling each about ¾ full.
Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
π° Cream Cheese Frosting
π Ingredients:
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8 oz cream cheese, softened
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½ cup (1 stick) unsalted butter, softened
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2½–3 cups powdered sugar, sifted
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1 teaspoon vanilla extract
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Pinch of salt
β Instructions:
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Beat the cream cheese and butter together until smooth and creamy.
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Add the vanilla and salt.
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Gradually add the powdered sugar, beating on low at first, then increasing speed until light and fluffy.
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Whip for 1–2 minutes for an airy texture. If the frosting is too soft, chill it slightly before piping.
π¨ Topping Ideas
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Chopped pecans or walnuts for crunch
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Shredded coconut for a tropical touch
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Decorative carrot toppers made from fondant or piped frosting
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A light dusting of cinnamon for a warm finish
π½οΈ Serving & Storage Tips
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Serve at room temperature for the best flavor and texture.
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Store cupcakes in an airtight container in the refrigerator for up to 4 days. Let them sit at room temp for 20 minutes before serving.
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Unfrosted cupcakes can be frozen for up to 2 months.
Final Notes
These Perfect Carrot Cake Cupcakes are wonderfully moist, lightly spiced, and endlessly customizable. Whether you like them plain and elegant or loaded with pineapple, nuts, and coconut, they’re a delicious treat for any season—and that cream cheese frosting? Simply irresistible.
