Cupcakes with Carrot Cake

      Tessa’s Recipe Overview

      Taste: Delightfully spiced carrot cake flavors, perfectly complemented by tangy cream cheese frosting.

      Texture: Exceptionally moist and tender cupcakes featuring a subtle crunch from walnuts, finished with a smooth, rich, and creamy frosting.

      Ease: Suitable for beginners.

      Why You’ll Enjoy This Recipe: Experience all the comforting flavors of classic carrot cake in a wonderfully moist, bakery-style cupcake. You won’t be able to have just one!

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      Carrot Cake Cupcakes are delightful little confections packed with BIG flavor, ready to be the highlight of any dessert table!

      As if these moist, flavorful, tender cupcakes weren't already fantastic, the addition of a tangy, silky cream cheese frosting makes them the ultimate Easter dessert.

      The combination of carrot cake and cream cheese frosting is enchanting—provided the cake is moist, spiced, and not overly sweet. Fortunately, these cupcakes meet ALL those criteria.

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      And yes, they totally count as your daily vegetable serving! 😉

      Whether you’re preparing my favorite Classic Scone Recipe for Easter Brunch, or my from-scratch Green Bean Casserole and Ultimate Dinner Rolls for Easter Dinner, these cupcakes make the perfect dessert.

      And for those who believe raisins don’t belong in baked goods (like me!), this recipe is raisin-free! (but feel free to add some if you like).

      Sprinkle of Science

      How to Prepare Carrot Cake Cupcakes

      My Top Tip: Use Fresh Carrots and Grate Them Yourself

      Avoid pre-packaged shredded carrots! Freshly grated carrots enhance flavor and moisture, making your cupcakes exceptionally tender and tasty. If you have a food processor, the grating attachment works perfectly, but a simple box grater will suffice!

      The Spices

      This recipe includes the ideal amount of spices for a balanced Carrot Cake Cupcake. If you prefer a more pronounced spice flavor, you can add extra cinnamon. Keep in mind that older spices have diminished flavor compared to fresh ones. If your spices are old, you may need to use a bit more to ensure your cupcakes are flavorful. Always check that your spices are not expired before use.

      Applesauce in Carrot Cake Cupcakes

      A little applesauce in this recipe adds moisture, helps create a tender texture, and contributes fresh flavor. Be sure to choose unsweetened applesauce.

      The Nuts

      I enjoy incorporating walnuts into the batter and as a topping for extra crunch and flavor, creating a nice balance to the sweetness. Toasting the walnuts is optional, but you can do it and allow them to cool before adding to the cupcakes if you prefer.

      Not a fan of walnuts? You can substitute them with pecans or leave the nuts out entirely.

      Can I Add Raisins?

      I’m not a fan of raisins, but you’re welcome to include a few tablespoons of raisins along with (or instead of) the walnuts.

      Butter vs. Oil in Cupcakes

      This Carrot Cake Cupcake recipe uses oil, resulting in beautifully tall cupcakes with a coarser crumb and a spongy texture. I used canola oil, but other bland oils (such as vegetable or avocado) will work as well. Before using, give your oil a sniff; if it smells off, don’t use it, as it will affect the flavor of your cupcakes.

      I do not recommend substituting butter as it would alter the texture of the cupcakes. You can learn more in my Butter vs. Oil in Baking article here. This also means these cupcakes are dairy-free! If you or someone you’re serving has a dairy allergy, simply use your favorite dairy-free frosting on top!

      The Cream Cheese Frosting

      The highlight of any Carrot Cake Cupcake! This recipe yields enough cream cheese frosting to generously cover 12 cupcakes.

      For the best and creamiest frosting, ensure your cream cheese is fully softened to room temperature, and frequently scrape down the sides and bottom of your bowl to avoid lumps. You can find more tips in my Best Cream Cheese Frosting recipe.

      Not a fan of cream cheese frosting? You could use my Easy Buttercream Frosting Recipe instead!

      More Recipes You’ll Love:

      Brown Butter Carrot Cake (a layer cake version made with brown butter!)

      Red Velvet Cupcakes

      Easter Blondies

      Peanut Butter Pie

      Explore ALL my Easter Recipes here!

      For the cupcakes:

      ▢ 1 1/4 cups (174 grams) all-purpose flour, accurately measured

      ▢ 1 teaspoon baking soda

      ▢ 1/4 teaspoon salt

      ▢ 1 1/2 teaspoons ground cinnamon

      ▢ 1/4 teaspoon ground nutmeg