Go Back
+ servings
carrot cake cupcakes with cream cheese icing

Carrot Cake Cupcakes Recipe

Course: cake, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 17 cupcakes
Calories: 428kcal
These super cute bakery-style carrot cupcakes are a must this Easter! Simple to make, they are perfectly moist and topped with a cream cheese frosting.
Print Recipe


For the Cupcakes

  • cups all-purpose flour 270 grams
  • 2 teaspoons baking soda 12 grams
  • 1 teaspoon ground cinnamon 3 grams
  • ½ teaspoon ground allspice
  • ½ teaspoon kosher salt
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • 1 cup brown sugar 213 grams
  • ¾ cup granulated sugar 150 grams
  • ¾ cup vegetable oil 150 grams
  • 3 large eggs 150 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • cups finely grated carrots 203 grams (from about 7 carrots)
  • 8 ounces crushed pineapple 337 grams, drained (1 small can or 1¼ cups)

For the Cream Cheese Frosting

  • 8 ounces cream cheese 227 grams, room temperature (1 brick)
  • ½ cup salted butter 113 grams, room temperature (1 stick)
  • cups powdered sugar 283 grams, plus more as needed
  • 1 teaspoon pure vanilla extract 4 grams
  • 2 tablespoons heavy whipping cream 28 grams, optional (or whole milk)


  • Preheat oven to 325°F. Line 2 12-count muffin tins with paper liners. Set aside.
  • Sift the flour, baking soda, cinnamon, allspice, salt, ginger, and cardamom together; set aside.
    2¼ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground allspice, ½ teaspoon kosher salt, ½ teaspoon ground ginger, ½ teaspoon ground cardamom
  • In a separate bowl, whisk the brown sugar, granulated sugar, and oil together until combined.
    1 cup brown sugar, ¾ cup granulated sugar, ¾ cup vegetable oil
  • Whisk in the eggs and vanilla.
    3 large eggs, 1 teaspoon pure vanilla extract
  • Stir in the carrots and crushed pineapple.
    2½ cups finely grated carrots, 8 ounces crushed pineapple
  • Pour in the dry ingredients and stir until just combined.
  • Fill the prepared muffin cups with batter until ⅔ full.
  • Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
  • Allow the cupcakes to cool before frosting.

For the frosting

  • Using a hand mixer, cream the cream cheese, butter, powdered sugar, and vanilla together until fluffy.
    8 ounces cream cheese, ½ cup salted butter, 1 teaspoon pure vanilla extract, 2½ cups powdered sugar
  • If needed, add in 1-2 tablespoons of heavy whipping cream or milk until you reach your desired consistency.
    2 tablespoons heavy whipping cream
  • Using a small spatula, spread the frosting onto the cupcakes. It can also be piped using a piping bag or a Ziplock baggie with a small corner cut off.


  • I used a piping bag with a Wilton 1M tip to frost the cupcakes.
  • Don't overfill the cupcake papers as the batter will rise in the oven. Fill them 3/4 of the way through.
  • Don't over mix the batter when you add the flour. Over mixing can cause the gluten to over develop, it should be just combined.
Storage: Store carrot cake cupcakes in an airtight container in the refrigerator for up to 1 week.


Serving: 1cupcake | Calories: 428kcal | Carbohydrates: 57g | Protein: 4g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 313mg | Potassium: 149mg | Fiber: 1g | Sugar: 42g | Vitamin A: 3572IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg