Moist carrot cupcakes topped with rich cream cheese frosting and a crunchy crumb topping for a perfect balance of sweetness and texture.

Why You’ll Love This Recipe

These cupcakes are the ideal combination of soft, flavorful carrot cake and tangy cream cheese frosting, elevated by a crunchy streusel top. They’re excellent for celebrations or as a cozy treat any time.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Grated carrots
All‑purpose flour, baking powder, baking soda
Ground cinnamon, nutmeg
Sugar (granulated and/or brown)
Eggs and oil (or melted butter)
Vanilla extract
Cream cheese, butter, powdered sugar
For topping: brown sugar, butter, flour, cinnamon

Directions

Preheat oven and line a cupcake tin with liners.
In one bowl, whisk dry ingredients (flour, sugar, spices, leaveners).
In another, beat eggs, oil, and vanilla; stir in grated carrots.
Combine wet and dry until just mixed.
Fill liners ⅔ full and bake about 18–22 minutes until a toothpick comes clean.
Meanwhile prepare crumb topping by combining brown sugar, flour, butter, and cinnamon until crumbly.
After cupcakes cool, frost with cream cheese frosting.
Sprinkle with crumb topping.

Servings and timing

Yields about 12 standard cupcakes. Prep time: 20 minutes. Bake time: 18–22 minutes. Cooling and decorating: approximately 20 minutes. Total time: about 1 hour.

Variations

Add chopped nuts (walnuts or pecans) to the batter.
Stir in crushed pineapple or shredded coconut for extra moisture.
Use maple extract in the frosting for a warm, seasonal aroma.
Make mini cupcakes—adjust bake time accordingly (12–15 minutes).

Storage/reheating

Store cupcakes in an airtight container in the fridge for up to 4 days. Let sit at room temperature 10 minutes before serving. Do not freeze once frosted. If unfrosted, freeze cakes and frost after thawing.

FAQs

Can I reduce the sugar?

You can reduce sugar by about ¼ cup, but cupcakes may be less moist or sweet.

Can I use applesauce instead of oil?

Yes; substitute half the oil with applesauce for lower fat and added moisture.

Why do my cupcakes sink after baking?

Overmixing or opening the oven too early can cause sinking; mix just until combined and avoid middle‑cycle door opening.

How do I get smooth cream cheese frosting?

Ensure cream cheese and butter are softened, sift powdered sugar, and beat on medium until smooth.

Can I make these vegan?

Yes—use dairy‑free cream cheese and replace eggs with flax or chia eggs; use plant‑based milk and oil.

How do I store leftovers without refrigeration?

Since frosting contains cream cheese, refrigerate. Unfrosted cupcakes can be stored at room temperature for one day.

Can I freeze these cupcakes?

Freeze unfrosted cupcakes for up to 3 months. Thaw fully before frosting.

Is there a gluten‑free version?

Yes—use a gluten‑free flour blend and check bake time; texture may vary slightly.

Can I make ahead for a party?

Yes—bake cupcakes one day ahead and store cooled; frost the day of serving for best texture.

What’s the best size for the crumb topping pieces?

Aim for pea‑ to nickel‑sized crumbs for the ideal crunchy texture without overwhelming the frosting.

Conclusion

Deliciously moist carrot cake cupcakes with optional mix‑ins and a creamy frosting crowned by a crumb topping—perfect for any celebration or sweet indulge.

The Best Carrot Cake Cupcake with Cream Cheese Frosting

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Moist and flavorful carrot cake cupcakes topped with rich cream cheese frosting. Packed with warm spices and grated carrots, these cupcakes are a perfect treat for any occasion.

Author: Emma Harper
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a large bowl, whisk together granulated sugar, brown sugar, eggs, oil, applesauce, and vanilla until smooth.
Stir the dry ingredients into the wet mixture until just combined.
Fold in grated carrots, pineapple, and nuts (if using).
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
Once cupcakes are cool, frost with cream cheese frosting and garnish with extra nuts if desired.