Carrot Cake Cupcakes with Cream Cheese Frosting

  • Author: Tastes Lovely
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 28 cupcakes 1x


Carrot Cake Cupcakes

  • 2 1/2 cups unbleached all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 pound medium carrots (about 6), grated on a box grater or in your food processor
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs
  • 1 1/2 cups vegetable oil

Cream Cheese Frosting

  • 8 ounces cream cheese, room temperature
  • 4 tablespoons butter, room temperature
  • 2 tablespoons sour cream
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup powdered sugar (confectioners sugar)


  1. Preheat oven to 350 degrees with the trays in the upper and lower third. Line 2 cupcake cans with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Set aside.
  3. In stand mixer (or do by hand in a large mixing bowl), whisk together the eggs, granulated sugar and brown sugar for about 1 minute. Slowly drizzle in the vegetable and whisk for another 1 minute until emulsified. Mix in carrots and whisk for 20 seconds. Add in the dry ingredients in 2 batches and mix until just combined and no streaks of flour remain.
  4. Fill the cupcake liners 3/4 full. Bake until the cupcakes are set and a wooden skewer comes out clean, about 30 minutes, rotating the pans halfway thru. Remove and allow to cool completely before frosting. There will be enough batter remaining to make 4 more cupcakes if you wish to use all the batter.
  5. Make the frosting by whisking together the cream cheese, butter, sour cream, vanilla and powdered sugar. Transfer to a plastic bag, snip the end off, and pipe the frosting onto the cupcakes.
  6. Will keep in an airtight container for 4 days. The cupcakes freeze wonderfully. Just transfer to an airtight container before frosting. Freeze up to 6 months. Allow to thaw in the fridge for about 12 hours, then frost them.


Adapted from America’s Test Kitchen