Everybody loves carrot cake, and my grandmother’s recipe makes the best one you’ll ever taste. Topped with the fluffiest cream cheese frosting, these easy Carrot Cake Cupcakes turn her family-favorite dessert into perfect little single-serving treats!
For the Cupcakes
- 4 large eggs
- 2 cups (380g) granulated sugar
- 1 cup (236ml) vegetable oil
- 2 cups (280g) all-purpose flour, or 1:1 gluten-free flour
- 2 teaspoons (8.5g) baking soda
- 1 teaspoon (5g) salt
- 2 teaspoons (8.5g) cinnamon
- 3 cups grated raw carrots
- 1 cup chopped walnuts (optional)
- 1 cup raisins (optional)
For the Whipped Cream Cheese Frosting
- 1 cup (226g) unsalted butter, cold
- 16 ounces cream cheese, cold
- 6–7 (780g) cups powdered confectionary sugar
- 2 teaspoons (10ml) vanilla extract
- 2 tablespoon (30ml) heavy whipping cream or milk (optional)
Make the Cupcakes
- Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- Lightly beat eggs with a fork then add sugar and beat on low speed until smooth. Next, add the oil and continue to beat on low speed until well mixed.
- In a medium bowl, combine the dry ingredients. Slowly add the dry ingredients to wet ingredients and beat until incorporated.
- Use a food processor to shred carrots into smaller pieces. Add shredded carrots to the batter and beat until combined. Fold in walnuts and raisins if desired.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full
- Bake for 18-22 minutes until slightly risen. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
Make the Frosting
- Cut the butter into 1-inch blocks. Beat the butter for 1-2 minutes until it is slightly softened.
- Add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps, scape down the bowl occasionally.
- Slowly add confectionary sugar and vanilla extract and beat until desired consistency is reached. I like to whip mine with the paddle attachment on my stand mixer on medium-high speed for at least 2 minutes to ensure my frosting is airy.
- If you find the frosting is too sweet, add 1 tablespoon heavy whipping cream and beat until well combined.
- Add an additional 1/2 C confectionary sugar for a stiffer consistency, if desired. Frost cooled cupcakes. Once frosted, keep these cupcakes stored in the refrigerator. Serve at room temperature.
- To Store: Keep cupcakes refrigerated in an airtight container and bring to room temperature before enjoying. Eat within 2 days for the best results, or up to 4 days.
- To Freeze: Freeze unfrosted cupcakes for 1-2 months by wrapping each one in plastic wrap and storing them in a freezer-safe container. Unwrap and thaw on the counter before frosting and enjoying.
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: carrot cupcakes, frosted cupcakes, best carrot cake cupcakes, easy cupcakes