For a deeper flavor, consider toasting the grated carrots lightly before adding them to the batter. Ensure the cream cheese and butter are fully softened for a smooth, lump-free frosting. Store frosted cupcakes in the refrigerator to maintain the frosting's texture.
Best Carrot Cake Cupcakes
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME50 mins
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SERVING24 People
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VIEWS81
These delightful carrot cake cupcakes offer all the comforting flavors of classic carrot cake in a perfectly portioned, effortlessly elegant form. Crowned with a zesty lemon cream cheese frosting, they are an irresistible treat for any occasion, from Easter feasts to casual gatherings.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Cholesterol52 mg
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Fiber1 g
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Protein3 g
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Saturated Fat7 g
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Sodium166 mg
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Sugar36 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Prepare a 24-cup muffin tin with cupcake liners. (5 minutes)
02
StepIn a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt until thoroughly combined. (3 minutes)
03
StepAdd the vegetable oil, lightly beaten eggs, and vanilla extract to the dry ingredients. Mix until well combined. Gently fold in the finely grated carrots until evenly distributed throughout the batter. (5 minutes)
04
StepCarefully spoon the batter into the prepared cupcake liners, filling each about 2/3 full to allow for rising. (7 minutes)
05
StepBake in the preheated oven for approximately 20 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. (20 minutes)
06
StepRemove the cupcakes from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
07
StepFor the lemon cream cheese frosting, in a large bowl, beat the softened cream cheese and butter together using an electric mixer until light and fluffy. (5 minutes)
08
StepGradually add the confectioners' sugar to the cream cheese mixture, beating on low speed until smooth and fully incorporated. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached. (7 minutes)
09
StepOnce the cupcakes have cooled completely, generously frost each cupcake with the lemon cream cheese frosting. (10 minutes)
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Ayden Hamill
Jun 16, 2025The texture of these cupcakes is amazing – so moist and tender! I added a pinch of ginger to the batter for a little extra warmth.
Henri Fadel
Mar 29, 2025I love how these cupcakes aren't too sweet. The balance of flavors is just right.
Katrina Mann
Mar 8, 2025These cupcakes were a huge hit at my daughter's birthday party! The lemon frosting is the perfect complement to the carrot cake.
Glennie Dubuque
Nov 12, 2024I've made these cupcakes several times now, and they always come out perfectly. The recipe is easy to follow, and the results are delicious.
Janis Schaefer
Sep 26, 2024My family devoured these cupcakes in minutes! I'll definitely be making them again soon.
Kellie Beer
Sep 4, 2024The lemon cream cheese frosting is to die for! I could eat it with a spoon.