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Sweet, simple, and delicious, vanilla Carrot Cake Cupcakes with cream cheese frosting. Light and fluffy carrot cupcakes made simply with freshly grated carrots, sweet brown sugar, and the real secret – double the vanilla. Each light carrot-filled cupcake is generously frosted with whipped cream cheese frosting. These cupcakes are nothing short of delicious. Each sweet mini-cake can be decorated as desired for spring, Easter, Mother’s Day, or really any occasion!
There was a time a couple of years ago when I loved to bake and decorate layer cakes. Or at least I loved the idea of baking and decorating them. And don’t get me wrong, I still adore a layer cake, but they require more time than say, a cute personal-size cupcake.
This is the year I’m focused on cupcakes. They’re a bit easier, and sometimes even cuter. They taste just the same, but they’re fun – everyone loves a cupcake!
Which brings me to the carrot cake cupcake. When it comes to carrots I’m much more familiar with the classic 2-layer, rather dense, overly sweet cake. It’s not something I’ve ever been overly excited about. And when I create a recipe, I want to be overly excited!
For that reason, I don’t have many carrot cake recipes. But do you all remember the carrot cake muffins I made a month or so ago? I ended up loving every last crumb of those muffins. Which got me thinking.
How could I create the perfect carrot cake cupcake? One that’s light, fluffy, and not too sweet, but just sweet enough.
A cupcake with no walnuts, no coconut flakes – just carrots. Simple and great with lots of wonderful vanilla flavor. That’s what I wanted. And of course a thick whipped cream cheese frosting was a must.
I kind of got excited. And when I’m excited, I usually go for it and don’t stop until it’s perfect. Yes, I’ve got the perfect carrot cake cupcakes! Well, they’re perfect through my eyes anyway, because this is not a classic carrot cake. These are not dense, and honestly, bland. They’re made with delicious flavors that help highlight the sweetness in the carrots.
The details
The cake batter is all made in one bowl. Simply mix the wet ingredients with the dry and that’s it. I prefer to use melted coconut oil for these. Then mix in brown sugar as the sweetener. I LOVE the rich depth of flavor brown sugar adds to baked goods. Now mix in the eggs, lots of vanilla, and plain Greek yogurt for extra moisture.
For the dry ingredients, you’ll need all-purpose flour, baking powder, and baking soda. And then the spices, cinnamon plus ginger.
Mix everything together, then divide the batter between the cupcake molds. Fill these up about 3/4 the way, then bake until fluffy and rounded on the top. They’re going to smell so wonderful in the oven.
It’s the cinnamon with the vanilla that always does it for me, it’s the sweetest scent.
To make the frosting
Cream cheese, butter, sugar, and a splash of both vanilla and milk. Beat that all together and you’ll have one of my favorite cake frostings.
No one ever knows there’s cream cheese in the frosting. But it’s what makes this frosting extra special and leaves everyone wanting more. And don’t forget the salt, it balances the fats.
When cooled, frost each cupcake. I like to decorate these with crushed dried strawberries, matcha powder, and fresh chamomile flowers. Sometimes I’ll do crushed chocolate cookie crumbs too (like an Oreo). My favorite combo though is the strawberry powder and matcha powder with a few chamomile flowers on top.
What I love most is how cute these turned out with minimal effort. They’re the perfect cupcakes to bake for both spring and summer and especially for upcoming Easter and Mother’s Day!
Looking for other spring recipes? Here are some favorites:
Cream Cheese Swirled Cinnamon Carrot Cake Muffins
Strawberry Chamomile Naked Cake
Lemon Strawberry Dutch Baby with Ricotta Cream
Lastly, if you make these Carrot Cake Cupcakes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Carrot Cake Cupcakes
Servings: 12 cupcakes
Calories Per Serving: 425 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 cup melted coconut oil
- 3/4 cup brown sugar
- 1/3 cup plain Greek yogurt
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/3 cups grated carrots
- 1 1/3 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
Frosting
- 8 ounces cream cheese
- 2 sticks salted butter, at room temperature
- 3 cups powdered sugar
- 1 tablespoon vanilla extract
- 1/4 cup warm milk
Instructions
- 1. Preheat oven to 350° F. Line cupcake molds with paper liners.2. In a large bowl, beat together the coconut oil, brown sugar, eggs, yogurt, and vanilla. Mix in the carrots. Add the flour, baking soda, baking powder, cinnamon, ginger, and salt. Mix until just combined.3. Divide the batter evenly among the prepared pan. Bake 25-30 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.4. To make the frosting. In a stand mixer, beat together the cream cheese until whipped. Add the butter and beat until light and fluffy, about 2 minutes. Add the powdered sugar, salt, and vanilla. Beat until the frosting is light and fluffy, then slowly stream in the milk until your desired consistency is reached, you may not use it all.5. Frost each cupcake and decorate as desired. I love to dust the cupcakes with matcha powder, strawberry powder, and/or edible flowers.
I was so excited to make these because I typically love Teighan’s recipes and own two of her cookbooks. Everything else I’ve made from her collection has been amazing. I baked these as directed for 25 minutes, and they were pretty dry. Maybe if I had pulled them out of the oven sooner, they would have been more moist? I’m not sure. Though the frosting was delicious, I don’t plan to make these again.
You probably over cooked them, this recipe is perfect. I added 8oz can crushed pineapple. That also insures a moist carrot cake!
Hi Christina,
Thanks so much for making these cupcakes and so many other recipes!! So sorry to hear that these were dry for you! I think reducing your bake time slightly may have helped with this! Let me know if there is anything else that I can do! xT
Turned this into a one pan carrot cake following same recipe — such a hit! Thanks for the recipe 🤍
Hey Maddie,
Happy Monday!!🌞 I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! Great idea to do a cake!! xx
I made this recipe with gluten-free flour, and it turned out amazing!
Hey Melanie,
Happy Monday!!🌞 I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xx
So the cupcakes were a hit…finally got to try one 🙂 Perfect ending, to follow roast ham.
Clever idea, Tieghan, turning carrot cake into pretty little cupcakes slathered in yummy icing. Love your website.
Hey Pauline,
Happy Easter!! 🐰🐣🌈 Thank you very much for giving this recipe a try and sharing your comment, I’m so glad it turned out well for you! xT
Anyone else have issues with the time? I pulled my first batch out at 25 and they were burnt. I made another batch, because I had a lot of leftover frosting, I pulled out at 15 and still dark!!
Mine turned out much darker and denser than depicted as well, more like a muffin. Haven’t tasted yet but I’m sure they will still be yummy!
Hi Anna,
So sorry to hear this, did you by chance use a mini muffin tin? Let me know how I can help! xx
I love the flavor of these but mine came out dry. Not sure if I should just modify the baking time? I baked for 25 minutes at 350 F.
Hi Bekah,
Thanks so much for trying this recipe! Sorry to hear they came out dry, all ovens do bake differently so it is important to check on them towards the end, next time I would just slightly reduce your bake time. I hope this helps! xx
I did end up baking again and modified the time. Came out great! Thanks!
Quick, easy and so delicious! After shredding the carrots, I added them to the food processor and pulsed for a quick couple of seconds so the carrot pieces aren’t as long to help mask for younger, pickier eaters. Perfect amount of sweetness and your frostings are always the best. Thank you for sharing another amazing recipe.
Thanks so much Carol!! So glad to hear that this recipe was enjoyed, thanks for making it:) xT
Just made these for extended family Easter dinner. Can’t try one because I have 12 cupcakes, and we are 12 for dinner. (Although I just heard someone is bringing a roommate, so we are 13.) But they smell delicious, and the icing is yummy. Also appreciate the decorating ideas. Thank you Teighan! Happy Easter.
Hey Pauline,
Happy Easter!! 🐰🐣🌈 Thank you very much for giving this recipe a try and sharing your comment, I’m so glad it turned out well for you! xT
I don’t typically question your ingredient list so forgive me but is a Tablespoon of vanilla correct? It’s usually a teaspoon. Just checking.
I’m not Tieghan, but made the frosting with 1 tablespoon vanilla, and it is delicious 🙂
Hi Jacquie,
Yes, that is correct, but if you want to use less it won’t ruin the recipe! Please let me know if you have any other questions! xx
These are delicious! I have a lot of left over frosting and feel bad throwing it away. Would I be able to freeze it for next time?
Hi Elizabeth,
Fantastic!! I love to hear that this recipe turned out well for you, thanks so much for making it! So sorry, I wouldn’t recommend freezing frosting. Have a great weekend:) 🐣🍭
Just made these for my birthday tomorrow! AMAZING. Love all your recipes.
Hey Mackenzie,
Thanks so much for making the recipe, I hope they are delish!! Happy Birthday! xT
Actually not my fav. Made these before looking at the notes where you said you didn’t care for classic carrot cake. These I would say are more like muffins. Still delicious and I like the idea of less sugar. Just not what I was expecting. My fault for not reading the notes first!
Hi Candace,
Thanks so much for making this recipe and sharing your feedback, so sorry to hear they weren’t your fave. Let me know if there is anything that I can help with! xx
Hi! Are you able to use coconut yogurt instead of greek yogurt?
Hi Jenna,
Yes, that should work well for you! Please let me know if you have any other questions, I hope these are delish! xx
It worked great! The while fam loved- thank you!!
Love to hear this Jenna!
Can you make this into a cake?
Hey Jacqui,
Sure, I bet that would work well for you! Let me know if you give this recipe a try, I hope you love it! xx
Hi Tieghan
Does this recipe need to change at all if I want to make mini cupcakes?
Hi Emery,
You’ll just need to reduce your bake time:) I hope you love these cupcakes, let me know if you give them a try! xT
Hey T,
Is it possible to make this batter in advance? If so, would you refrigerate it and bring to room temp before baking? Any other tips?
Thanks so much, super excited to make these for Easter 😍
Hey Hannah,
Sure, that would work for you! You could also just bake the cupcakes in advance and then frost them the day you plan to serve them. I hope this helps, please let me know if you give this recipe a try! xT
Love all your recipes! When I make these cupcakes can coconut sugar be used instead of brown sugar? Thank you
Hi Peggy,
Thanks so much!! So sorry, I wouldn’t recommend doing that with this recipe. Please let me know if I can help in any other way! xT