Carrot Cake Cupcakes with Cream Cheese Frosting

Jump to Recipe

Carrot Cake Cupcakes with Cream Cheese Frosting

Because Every Spring Deserves a Little Sweetness

Hi friends, and welcome back to Dinner with Mom.

Spring always sneaks up with its own kind of magic—warmer breezes, flowers on the table, and the feeling that something fresh is just around the corner. And if there’s one dessert that always reminds me of this gentle shift into the new season, it’s carrot cake.

These Carrot Cake Cupcakes are a sweet little nod to the cakes my grandma used to make around Easter. She’d grate fresh carrots by hand, fold them gently into batter scented with cinnamon and nutmeg, and always—always—top it with a dreamy cream cheese frosting.

And now, I get to pass that moment down in cupcake form. Easier to serve, easier to share, and just as comforting.

These cupcakes are moist, tender, and filled with that classic warm spice. Topped with a tangy, velvety cream cheese frosting, they’re the kind of treat that feels like a soft spring hug on a plate. Whether you’re hosting brunch, packing up lunchbox surprises, or just need a quiet moment with a cup of tea

and something sweet—they deliver every time.

Why You’ll Love These Carrot Cake Cupcakes:

• Simple Ingredients: No fancy extras, just pantry staples and fresh carrots.

• Soft & Spiced: Lightly sweet, warm with cinnamon and nutmeg.

• Crowd-Pleasing: The perfect little bite for parties, brunches, or weekday treats.

• Make-Ahead Friendly: Bake them the day before and frost when ready!

A Little Touch of Love:

• Add a sprinkle of chopped pecans or walnuts on top of the frosting for a little crunch.

• Want extra carrot cake vibes? Mix ¼ cup of crushed pineapple or shredded coconut into the batter.

• These keep beautifully in the fridge for a few days—just let them come to room temp before serving for the best texture.

  
  

These little cupcakes may be simple, but they carry that same spirit of home—where the kitchen smells like cinnamon and someone always offers you the last one with a smile.

I hope they make it to your table soon. From my family to yours—happy baking, and happy spring.\

Recipe

Carrot Cake Cupcakes with Cream Cheese Frosting

Prep: 15 min | Bake: 20–22 min

Cupcake Ingredients:

• 1 cup all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp cinnamon

• ¼ tsp nutmeg

• 2 eggs

• ½ cup oil (vegetable or canola)

• ½ cup sugar

• 1 tsp vanilla extract

• 1 cup shredded carrots

  
  

Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ¼ cup butter, softened

• 1½ cups powdered sugar

• 1 tsp vanilla extract

  
  

Instructions:

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.

2. Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.

3. Mix the wet ingredients: In another bowl, beat together eggs, oil, sugar, and vanilla until smooth.

4. Combine: Gradually stir the dry mixture into the wet. Fold in shredded carrots until just combined.

5. Fill and Bake: Spoon batter into cupcake liners about ¾ full. Bake for 20–22 minutes, or until a toothpick comes out clean.

6. Cool completely before frosting.

7. Make the Frosting: Beat together cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until creamy.

8. Frost the cupcakes with a spoon, spatula, or piping bag if you're feeling fancy.