These carrot cake cupcakes are perfect for Easter! They are a soft spiced carrot cake with cream cheese frosting. A small carrot is piped on top!

Bite missing from a carrot cake cupcake.

I had to make these carrot cake cupcakes as an easier recipe for Easter. The actual cupcakes uses 2 medium carrots and they are loaded with spices. It makes them soft and flavorful. They are topped with cream cheese frosting and a little carrot.

Top view of close up of carrot cake cupcakes.

Tips for making the cupcakes

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure to scoop the flour into your measuring cup using a spoon. If you press the measuring cup into the flour it can compact it. Compacted flour can lead to a dry cupcake.
  • Tip 2: Fill the cupcake pan 2/3rds full. Any fuller, it will overfill out the top.
  • Tip 3: Don’t use pre-shredded carrots, they are harder and chewier after they bake. Always uses carrots you shred yourself.
  • Tip 4: When decorating the cupcakes, pipe one layer of frosting. Use the orange frosting to make a squiggle that goes down to the point, then I topped with it with two green leaves.
Carrot cake batter in a bowl.
This is a no mixer cupcake batter, it is a softer batter.
Cupcake batter in a cupcake batter.
Fill these 2/3rds full.
Baked cupcakes on a wire rack.
After baking, make sure they are cooled completely before decorating.
Decorated cupcake on a plate.
I used Wilton 1A to pipe the swirl of frosting.
Bite missing from cupcake.

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For more carrot cake recipes, try my the best carrot cake and carrot cake coffee cake.

Top view of cupcakes on a wood board.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Bite missing from a carrot cake cupcake.
5 from 2 reviews

Carrot Cake Cupcakes

Stephanie Rutherford
These carrot cake cupcakes are perfect for Easter. They are a soft carrot cake cupcake with cream cheese frosting on top. It has a piped carrot on top.
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Prep Time: 45 minutes
Cook Time: 18 minutes
Decorating Time: 30 minutes
Total Time: 1 hour 33 minutes
Servings: 12 cupcakes

Ingredients
 
 

Carrot Cake Cupcakes

  • 1 2/3 cups All-purpose flour
  • 2 TBSP Cornstarch
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 tsp Salt
  • 1 1/2 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Ground nutmeg
  • 1/2 cup Oil, canola or vegetable
  • 3/4 cup Light brown sugar, Packed
  • 1/4 cup White granulated sugar
  • 1/4 cup Sour cream, room temperature or greek yogurt
  • 1 tsp Pure vanilla extract
  • 1 cup Grated carrots, 2 medium carrots
  • 2 Large eggs, room temperature
  • 1/4 cup Buttermilk, room temperature

Cream Cheese Frosting

  • 1 cup Unsalted butter, room temperature
  • 6 oz Cream cheese, room temperature
  • 3 cups Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • Orange and green gel food dye, *optional

Instructions
 

Carrot Cake Cupcakes

  • Preheat the oven to 350℉. Line a 12 cup cupcake pan with cupcake liners. Set aside. Peel and grate the carrots. Use a small hole on your grater.
  • In a medium bowl. sift the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
    1 2/3 cups All-purpose flour, 2 TBSP Cornstarch, 1 tsp Baking powder, 1/4 tsp Baking soda, 1/2 tsp Salt, 1 1/2 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, 1/2 tsp Ground ginger
  • In a large bowl, whisk the oil, brown sugar, sugar, sour cream, vanilla, grated carrots, and eggs.
    1/2 cup Oil, 3/4 cup Light brown sugar, 1/4 cup White granulated sugar, 1/4 cup Sour cream, 1 tsp Pure vanilla extract, 1 cup Grated carrots, 2 Large eggs
  • Add in the dry ingredients and the buttermilk. Mix using a baking rubber spatula until just combined.
    1/4 cup Buttermilk
  • Use a large cookie scoop to scoop the batter and fill the cupcake liner 2/3rds full.
  • Bake for 19-22 minutes. Bake until toothpick inserted comes out clean.
  • Let the cupcakes sit in the hot pan for 10 minutes. Then, transfer to a cooling rack to cool completely before decorating.

Cream Cheese Frosting

  • In a medium bowl, sift the powdered sugar. Set aside.
    3 cups Powdered sugar
  • In a large bowl using a mixer, beat the butter on high speed for 2 minutes. Scrape the bowl. Add in the cream cheese and beat for 1 minute. Scrape the bowl. Make sure no butter lumps remain before adding powdered sugar.
    1 cup Unsalted butter, 6 oz Cream cheese
  • Add in half of the powdered sugar and mix on low until combined. Add the rest of the powdered sugar and mix on low. Next, add in the vanilla and beat on high speed until creamy.
    1 tsp Pure vanilla extract
  • Separate out a small amount of frosting into two bowls. Add orange gel food dye into one bowl and green into the other.
    Orange and green gel food dye
  • I used Wilton 1A piping tip to pipe one layer of frosting on the cupcake. Then, I used Wilton 3 to pipe the carrot and Wilton to pipe the leaves.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes.
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 420kcal, Carbohydrates: 65g, Protein: 3g, Fat: 31g, Saturated Fat: 14g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 58mg, Sodium: 213mg, Potassium: 76mg, Fiber: 1g, Sugar: 19g, Vitamin A: 702IU, Vitamin C: 0.1mg, Calcium: 65mg, Iron: 1mg
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