Easy carrot cake cupcakes are moist, one-bowl carrot cake cupcakes that are topped with cream cheese frosting. These quick carrot cake cupcakes are so simple to make!
Looking for a simple and delicious dessert that’s perfect for Easter? These easy carrot cake cupcakes just the thing!
The cupcakes are moist, flavorful, and are made in just one bowl. Plus, they only take about 30 minutes to whip up from scratch.
I like to top the cupcakes with homemade cream cheese frosting, but I’ve included some other suggestions in the tips section below if you’re looking to change things up.
Ingredient notes and substitutions
- Oil: I like to use light olive oil in this recipe, but another neutral oil, like canola oil, also works. If you would like to use liquid coconut oil, be sure that your ingredients are at room temperature to avoid solidifying the oil.
- Buttermilk: Full-fat or low-fat buttermilk will work in this recipe. If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- Flour: It’s important to properly measure the flour to avoid heavy or dry cupcakes. Weighing the flour is the most accurate method for measuring the flour. You can also sift the flour, lightly spoon it into a measuring cup, and level.
- Brown sugar: Feel free to use dark brown sugar if you prefer.
- Spices: You can add spices or adjust the amount of cinnamon to suit your tastes.
How to make carrot cake cupcakes
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350F, and line 15 muffin pans with paper liners.
Step 2: Add oil to a large mixing bowl.
Step 3: Stir in eggs, one at a time, until well-combined.
Step 4: Stir in vanilla extract and buttermilk.
Step 5: Add grated carrots, and stir in until combined.
Step 6: Whisk in flour, sugars, baking powder, baking soda, salt, and cinnamon.
Step 7: Add nuts, if using, and stir until combined.
Step 8: Evenly divide batter between prepared muffin tin cups, filling each ⅔-¾ of the way full.
Step 9: Bake for about 18-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 10: Allow to cool completely before frosting with cream cheese frosting.
Recipe Tips!
- Mix-ins: You could substitute raisins for the nuts or add 1/4-1/2 cup raisins along with the nuts.
- Freezing: You can place the baked and cooled, unfrosted cupcakes in a freezer-safe container for up to 1 month.
- Frosting: I like to frost the cupcakes with cream cheese frosting. However, you could frost them with salted caramel buttercream frosting, whipped buttercream frosting, or brown sugar buttercream to change it up.
Storage
Store any leftover, unfrosted cupcakes in an airtight container at room temperature. They will keep for up to 3 days when properly stored.
I recommend storing frosted cupcakes in an airtight container in the refrigerator.
More carrot cake recipes!
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Easy Carrot Cake Cupcakes
Equipment
- Muffin tin
Ingredients
- 1/3 cup neutral oil like canola oil or olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 ½ cups finely grated peeled carrots
- 1 ½ cups sifted all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chopped walnuts or pecans optional
- Cream Cheese Frosting
Instructions
- Preheat oven to 350F, and line 15 muffin pans with paper liners.
- Add oil to a large mixing bowl.1/3 cup neutral oil
- Stir in eggs, one at a time, until well-combined.2 large eggs
- Stir in vanilla extract and buttermilk.1 teaspoon vanilla extract, 1/2 cup buttermilk
- Add grated carrots, and stir in until combined.1 ½ cups finely grated peeled carrots
- Whisk in flour, sugars, baking powder, baking soda, salt, and cinnamon.1 ½ cups sifted all-purpose flour, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon
- Add nuts, if using, and stir until combined.1/2 cup chopped walnuts or pecans
- Evenly divide batter between prepared muffin tins, filling each ⅔-¾ of the way full.
- Bake for about 18-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow to cool completely before frosting with cream cheese frosting.
Notes
- Oil: I like to use light olive oil in this recipe, but another neutral oil, like canola oil, also works. If you would like to use liquid coconut oil, be sure that your ingredients are at room temperature to avoid solidifying the oil.
- Buttermilk: Full-fat or low-fat buttermilk will work in this recipe. If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- Flour: It’s important to properly measure the flour to avoid heavy or dry cupcakes. Weighing the flour is the most accurate method for measuring the flour. You can also sift the flour, lightly spoon it into a measuring cup, and level.
- Brown sugar: Feel free to use dark brown sugar if you prefer.
- Spices: You can add spices or adjust the amount of cinnamon to suit your tastes.
- Nutrition values are estimates.
Nutrition
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