Best Carrot Cake Cupcakes (Easy + Moist!)

close up of frosted carrot cake cupcake on white plate on top of a white washed wood board.

Best Carrot Cake Cupcakes (Easy + Moist!)

Moist, fluffy Carrot Cake Cupcakes packed with warm spices and topped with creamy cream cheese frosting! Forget the dry, boring carrot cake - this super easy recipe is full of flavor and perfect for a sweet treat.

Course: Desserts

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: cupcakes

Calories: 507kcal

Ingredients

Cupcakes

2 cups all purpose flour
1⅓ cups granulated sugar
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¾ teaspoon ground cloves
1 teaspoon ground nutmeg
2 teaspoons baking powder
¾ teaspoon salt
1½ cups vegetable oil
4 large eggs
3 cups grated carrots

Frosting

½ cup salted butter room temperature
16 ounces cream cheese room temperature
3 cups powdered sugar sifted
1½ teaspoons vanilla extract

Instructions

Cupcakes

Heat oven to 350℉/177℃.
Line muffin tins with cupcake papers, or spray with cooking spray. Set aside.
In a large mixing bowl, whisk flour, sugar, cinnamon, ginger, cloves, nutmeg, baking powder, and salt together. Set aside.
In a small bowl, whisk vegetable oil and eggs until well mixed.
Pour wet ingredients into dry ingredients.
Stir until thoroughly combined, but don't over mix.
Fold in carrots.
Use a 3 Tablespoon cookie scoop to portion batter in prepared pans.
Bake 15 - 20 minutes, until cupcakes test done.

Frosting

Beat butter and cream cheese with an electric mixer until smooth, about 1 minute.
Add powdered sugar and vanilla.
Beat until smooth.
Refrigerate until needed.

Notes

Storing Your Carrot Cake Cupcakes

Since these carrot cake cupcakes are extra moist, it's best to store them in the refrigerator!

Refrigerator: Store your cupcakes in an airtight container for up to 4 days.
Freezing: For longer storage, freeze unfrosted cupcakes on a baking sheet until solid, then transfer to an airtight container. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before frosting.

Tips for Carrot Cake Cupcake Success

Grate your own carrots: Freshly grated carrots add the best flavor and moisture. Pre-shredded carrots can be too dry!
Don't overmix: Overmixing can lead to tough cupcakes. Mix just until the ingredients are combined.
Let cupcakes cool completely: Before frosting, make sure that the cupcakes are completely cooled to prevent the frosting from melting!
Decorate the cupcakes: Sprinkle chopped nuts or a pinch of cinnamon on top of the frosting.

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