Best Carrot Cupcake Recipe

Buttermilk, fresh carrots, nuts, raisins, and a delicious, homemade cream cheese frosting combine to make the Best Carrot Cupcake Recipe. They are the perfect dessert for Easter.

Carrot cake is a classic, especially during the Spring months when desserts embrace a fresher, lighter flavor. If you like carrot cake, then you’re going to love my recipe for carrot cupcakes. It could be the best carrot cupcake recipe you’ll ever try. It’s a fresh, homemade twist on a classic dessert that’s perfect for holiday celebrations.

Shopping List

• eggs
• canola oil
• buttermilk
• carrots
• walnuts or pecans
• raisins
• cream cheese

Pantry ingredients: flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, vanilla extract, powdered sugar

How to Make Carrot Cupcakes

For the full printable recipe with ingredient amounts, step-by-step instructions and tips, please scroll down to the Recipe Card below.

1. Preheat the oven to 350-degrees F and line a muffin pan with paper liners.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon and whisk together.
3. In another bowl, beat eggs, then mix in canola oil, buttermilk, vanilla, and carrots.
4. Add carrot mixture to flour mixture and stir to combine.
5. After that, fold in walnuts and raisins.
6. Divide batter into cupcake liners – I like to use a large cookie scoop for this.
7. Bake for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
8. Cool completely before frosting.

Easy Cream Cheese Frosting

1. Add room temperature cream cheese and butter in a large mixing bowl and beat until creamy and smooth
2. Gradually add powdered sugar, a little at a time until it is all incorporated.
3. Next, add vanilla extract and beat until smooth.
4. Frost the cooled cupcakes.

To Make a Carrot Cake

This recipe can also be made into a 13×9 cake.

1. Pour the batter into a greased and floured 13×9 cake pan.
2. Bake for 30 minutes or until a toothpick inserted in the center comes out clean

More tasty carrot desserts:

• Carrot Cake Bars – Carrot Cake Bars are easier to make than a traditional carrot layer cake, and have a richer flavor thanks to a surprise ingredient.
• Carrot Cake Trifle – This semi-homemade Carrot Cake Trifle is so simple to make it’s the perfect last-minute dessert.
• Carrot Cake Ball Truffles – A fun twist on a traditional carrot cake, these Carrot Cake Ball Truffles combine all the flavors of the classic dessert with delicious, creamy candy.

Carrot Cake Cookies

With crisp edges and chewy centers, these carrot cake cookies have just the right balance of spices.

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My carrot cupcake recipe is sure to please a crowd. Even the pickiest eater won’t be able to turn down these fluffy, spiced cupcakes full of raisins, nuts and of course fresh carrots and then topped with cream cheese frosting. I don’t know anyone who turns down a delicious dollop of cream cheese frosting! Enjoy!

Best Carrot Cupcake Recipe

Not ready to make it yet? Don’t forget to pin this recipe for later.

When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures!

And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!

Best Carrot Cupcakes with Cream Cheese Frosting

Combine buttermilk, fresh carrots, nuts, raisins, and a delicious, homemade cream cheese frosting for the Best Carrot Cupcake Recipe

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Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: best carrot cupcakes recipe

Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: 24 cupcakes

Calories: 301kcal

Author: Ang Paris

As an Amazon Associate, I earn from qualifying purchases.

Equipment

• Muffin Tins – Two 12 Count
• Mixing Bowls
• Spoonula
• Stand Mixer

Ingredients

Cupcake Ingredients

• 2 1/4 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 1/2 teaspoons cinnamon
• 4 eggs beaten
• 1 cup canola oil
• 1/2 cup buttermilk
• 1 teaspoon vanilla
• 3 cups carrots finely shredded
• 3/4 cup walnuts or pecans chopped
• 3/4 cup raisins

Frosting Ingredients

• 8 ounces cream cheese softened
• 4 tablespoons unsalted butter softened
• 4 cups powdered sugar sifted
• 1 teaspoon vanilla extract

Instructions

Cupcake Instructions

• Preheat the oven to 350-degrees F and line a muffin pan with paper liners.
• In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon and whisk together.
• In another bowl, beat eggs, then mix in canola oil, buttermilk, vanilla, and carrots.
• Add carrot mixture to flour mixture and stir to combine.
• After that, fold in walnuts and raisins.
• Divide batter into cupcake liners – I like to use a large cookie scoop for this.
• Bake for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
• Cool completely before frosting.

Frosting Instructions

• Add room temperature cream cheese and butter in a large mixing bowl and beat until creamy and smooth
• Gradually add powdered sugar, a little at a time until it is all incorporated.
• Next, add vanilla extract and beat until smooth.

Video

Notes

This recipe will make enough frosting for a 13×9 cake or 24 cupcakes.
This recipe can also be made into a 13×9 cake. Pour the batter into a greased and floured 13×9 cake pan.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean

Nutrition

Serving: 1cupcake | Calories: 301kcal | Carbohydrates: 52g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 202mg | Potassium: 172mg | Fiber: 1g | Sugar: 38g | Vitamin A: 2906IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.