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Dessert recipes

Super Tender Carrot Cake Cupcakes

Carrot cake cupcakes topped with cream cheese frosting on a white background | © Sovuh

These Super Tender Carrot Cake Cupcakes are light and airy with a nice hint of cinnamon and grated carrots inside. Paired with this smooth cream cheese frosting and topped with finely chopped walnuts, they're the perfect springtime dessert!

Super tender carrot cake cupcakes with cream cheese frosting placed on a wood cake stand on a white background with some carrots | © Sovuh

Recipes like my Chocolate Covered Peanut Butter Eggs, Easter Bunny Cut-Out Sugar Cookies, and Single Layer Carrot Cake are springtime desserts that are beloved by many this time of year and Easter! Today, though, I'm introducing my super tender carrot cake cupcakes, which combine the earthy sweetness of grated carrots with warm spices and a tender crumb. Topped with a cream cheese frosting and a sprinkling of nuts, these cupcakes bring a taste of comfort to each bite!

What goes in

You'll need the following ingredients to make these super tender carrot cake cupcakes:

  1. All-Purpose Flour
  2. Baking Soda
  3. Ground Cinnamon. I used Vietnamese ground cinnamon from King Arthur Baking.
  4. Salt
  5. Vegetable Oil. Gives these carrot cake cupcakes that nice tender texture.
  6. Granulated Sugar
  7. Unsweetened Applesauce. Helps to add another level of moisture to these super tender carrot cake cupcakes.
  8. Eggs. You'll need two large-size cupcakes.
  9. Carrots. I used two larger-size carrots that I cleaned and finely grated. 3 medium-sized carrots will work just as well. You'll need 1 1/2 cups total.
  10. Chopped Walnuts. They're only used as an optional topping for this method. If you'd like to add them to the cupcake batter, use 1/2 cup and fold them in when you fold in the grated carrots. Instead of chopped walnuts, you can use chopped pecans like I did with the Carrot Cake Cookies!

For quantities and instructions, please see the method card below.

Frosting Ingredients

For the cream cheese frosting, you'll need the following ingredients:

  1. Unsalted Butter. Ensure this is at room temperature so it blends well with the cream cheese.
  2. Cream Cheese. Use the block type of cream cheese and not the tub style. And make sure it's at room temperature as well.
  3. Vanilla Extract
  4. Powdered Sugar. While not required, it's a good idea to sift the powdered sugar to avoid any lumps in your frosting. It helps when piping your cupcakes too!
Closeup image of carrot cake cupcakes in a vintage cupcake tin | © Sovuh

How it comes together

Below is a brief overview of how to make these super tender carrot cake cupcakes. For the full detailed recipe, including the cream cheese frosting, see the method card below.

  1. Whisk the dry ingredients. Includes all-purpose flour, baking soda, cinnamon, and salt.
  2. Mix the wet ingredients together. Add together the vegetable oil, granulated sugar, unsweetened applesauce, eggs, and finely grated carrots. For the carrots, I like using my Microplane Grater.
  3. Add the dry ingredients to the wet.
  4. Divide evenly and bake. For easier transfer, use a 1 1/2 tablespoon-size cookie scoop. I used this Medium Size OXO Cookie Scoop. Fill the cupcakes 3/4 full, then bake. 350ºF for 20-22 minutes. The cupcakes should have a slight dome to the tops.
  5. Allow it to cool, then frost. Cool the cupcakes completely on a wire cooling rack, then add the cream cheese frosting with either an offset spatula or decorating tip and piping bag.

Decorating

You can use an offset spatula to decorate your carrot cake cupcakes with cream cheese frosting or use the following tools.

  • Large Piping Bag. A 14 or 16-inch piping bag will work fine.
  • Large Open Decorating Tip. The Wilton 1A piping tip worked evenly with the amount of cream cheese frosting used in this method.
  • Offset Spatula

Other carrot cake cupcake baking tools to consider:

One unwrapped carrot cake cupcake with a bit taken out of it laying on its side.

Questions on this bake

What cupcake liners did you use?

I used these wavy cupcake liners from Wilton. I've used them with the small-batch chocolate chip cookie dough cupcakes and black bottom cupcakes recipes. Unfortunately, they're seemingly getting more difficult to find, so you can also use standard cupcake liners.

What decorating tip was used for the cream cheese frosting?

I used the Wilton 1A decorating tip with a large-sized piping bag. The Wilton 1A tip is also known as the open tip or open circle tip.

Can I make and freeze carrot cake cupcakes in advance?

Yes! It's best to freeze them unfrosted and store them in a well-sealed storage container. If you plan to frost and serve them within 4-5 days, you can keep them stored in the refrigerator in a well-sealed container.

  • Yield 15 cupcakes
  • Prep 25 minutes
  • Cook 22 minutes
  • Total 45 minutes
  • Calories 387

Ingredients

carrot cake cupcakes

  • 1 cup All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • 1/4 cup Vegetable Oil
  • 1 cup Granulated Sugar
  • 1/4 cup Unsweetened Applesauce
  • 2 Large Eggs, room temperature
  • 1 1/2 cups Carrots, finely grated
  • 1/2 cup Chopped Walnuts, optional topping or can be folded into the cupcake batter with the carrots

cream cheese frosting

  • 1/2 cup Unsalted Butter, room temperature
  • 8 oz Cream Cheese, room temperature
  • 1 tsp Vanilla Extract
  • 4 cup Powdered Sugar, sifting optional but highly recommended

Method

carrot cake cupcakes

  1. Adjust the oven rack to the 2nd level position (just above center) and heat the oven to 350ºF. Line 2 cupcake tins with cupcake liners and hold to the side.
  2. Whisk together the all-purpose flour, baking soda, cinnamon, and salt. Hold to the side.
  3. In a separate bowl, finely grate the carrots. You'll probably be good using either 3 medium or 2 large-size carrots.
  4. In a separate bowl, whisk together the vegetable oil and granulated sugar. Add in the unsweetened applesauce and eggs. Scrape down the sides of the bowl as needed.
  5. Fold in the whisked dry mixture until almost blended, then add in the finely grated carrots. Make sure not to overmix the batter.
  6. Using a 1 1/2 tablespoon-size cookie scoop, fill each cupcake liner 3/4 way full and place the cupcake tins side-by-side in the oven. The second cupcake tin will only have 2-3 cupcakes.
  7. Bake for 20-22 minutes at 350ºF or until an inserted toothpick into the center of the cupcakes comes out clean.
  8. Remove from oven and allow to cool for 5 minutes before removing them from the cupcake tins. Cool completely on a cooling rack.
  9. Frost cooled carrot cake cupcakes with the cream cheese frosting using an offset spatula or a piping bag and a Wilton 1A decorating tip. Top with optional chopped walnuts. Please note: Using this decorating tip and a thick layer of frosting, you will have plenty of frosting for all the cupcakes, plus some extra. If you plan to frost or pipe them with a thinner layer of frosting you can go ahead and half this method.

cream cheese frosting

  1. Using a hand mixer or stand mixer with a paddle attachment beat together the unsalted butter and cream cheese on medium-high speed until well blended, smooth, and creamy. Add in the vanilla extract.
  2. Reducing the mixer speed to low, add in the sifted powdered sugar one cup at a time until completely mixed. If you feel the frosting needs to be thicker, add a little bit of powdered sugar until the desired consistency is achieved.

Baker notes

1 1/2 cup of finely grated carrots equals about 3 medium- to large-size carrots.

Using the Wilton 1A decorating tip and a thick layer of frosting, you will have plenty of frosting for all the cupcakes, plus some extra.

If you plan to frost or pipe them with a thinner layer of frosting you can go ahead and half this method.

This method is adapted from the 2001 Taste of Bedminster Elementary recipe book. It was updated on March 30, 2022.

More cupcakes & muffins

Other bakes from the same part of the case, each with its own method.