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easy carrot cake cupcakes

Easy Carrot Cake Cupcakes

  • Author: Katherine
  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x


Soft, moist and slightly spiced carrot cake cupcakes swirled with that classic cream cheese icing. The perfect cupcake for any occasion!


  • 1 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3/4 cup brown sugar, packed
  • 2 eggs, room temperature
  • 1/2 cup oil (vegetable, avocado or grapeseed)
  • 1/3 cup sour cream, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup grated carrot (approx. 2 small carrots)
  • optional: 1/2 cup chopped pecans

Cream Cheese Icing

  • 8 oz cream cheese (1 block), room temperature
  • 1/2 cup unsalted butter, room temperature
  • 34 cups powdered sugar
  • 1 tsp pure vanilla extract


  1. Preheat the oven to 350 F and line a 12 count muffin tin with cupcake liners.
  2. In a medium-sized mixing bowl, combine together the flour, baking powder, baking soda, salt, cinnamon and nutmeg, and set aside.
  3. In a large mixing bowl, whisk the brown sugar with the eggs until combined. Whisk in the oil, sour cream, and vanilla extract. Pour the dry ingredients into the wet, and use a large wooden spoon to gently combine; do not overmix! Gently fold in the carrots and pecans (if using).
  4. Fill the cupcake liners about 3/4 full. Bake the cupcakes for 19-20 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes completely on a wire rack before icing.
  5. Make the icing. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the cream cheese with the butter on medium-high until light and fluffy, about 2 minutes. Add the vanilla, and one cup of the powdered sugar and mix on medium. Add the remaining powdered sugar, one cup at a time until you achieve your desired consistency. If you went overboard with the sugar, you can add a bit of heavy cream to thin out the icing. Decorate the cupcakes, and store any remaining icing in the fridge for up to 5 days.

Cupcakes can be kept at room temperature for 1-2 days, in an airtight container. I keep mine in the fridge! Cupcakes can also be frozen before icing, for up to 2 months.

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: cakes
  • Method: bake
  • Cuisine: american

Keywords: easy carrot cake cupcakes // the best carrot cake cupcakes // carrot cake cupcakes

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