Carrot Cake Cupcakes with Cream Cheese Frosting

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Moist and spiced carrot cake cupcakes filled with shredded carrots and walnuts, topped with a tangy cream cheese frosting. This american-inspired easter ready in about 42 minutes layers all-purpose flour, baking soda, ground cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (14 ratings) Prep: 20 min Cook: 22 min Serves 12 American cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, and 1/4 tsp salt.
  2. Step 2: In a large bowl, combine 3/4 cup granulated sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract. Whisk until smooth.
  3. Step 3: Fold the dry flour mixture into the wet ingredients until just combined. Stir in 1 1/2 cups grated carrots and 1/2 cup chopped walnuts evenly.
  4. Step 4: Divide batter evenly among the muffin cups, filling each about 3/4 full. Bake for 20-22 minutes until a toothpick inserted in the center comes out clean.
  5. Step 5: While cupcakes cool completely, beat 8 oz softened cream cheese with 1/4 cup softened unsalted butter until creamy. Gradually add 1 1/2 cups powdered sugar and 1 tbsp lemon juice, beating until smooth and fluffy.
  6. Step 6: Frost cooled cupcakes with the cream cheese frosting using a spatula or piping bag.

Frequently asked questions

How long does Carrot Cake Cupcakes with Cream Cheese Frosting take to make?

Total time is about 42 minutes (20 min prep + 22 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Carrot Cake Cupcakes with Cream Cheese Frosting?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Carrot Cake Cupcakes with Cream Cheese Frosting?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Carrot Cake Cupcakes with Cream Cheese Frosting for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Carrot Cake Cupcakes with Cream Cheese Frosting?

American easter like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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