Go Back
+ servings

Carrot Cake Cupcake Recipe

Lil' Luna
Topped with a heavenly brown sugar cream cheese frosting, these moist Carrot Cake Cupcakes are perfect for spring!
4.97 from 52 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 18
Calories 341 kcal





Carrot Cake Cupcakes

  • Preheat oven to 350°F and line a cupcake tin with paper liners.
  • Whisk together flour, soda, baking powder, cinnamon, and salt in a small bowl. Set aside.
  • In a large mixing bowl, beat sugar, eggs, and oil till thick and foamy, about 1-2 minutes. Add the sour cream, vanilla, and carrots, and mix well.
    Add the dry ingredients and stir till just blended.
  • Fill paper-lined cupcake pans half full. Bake for 18-20 minutes. Cool completely.
    Don't overfill the cupcake liners. They should be about ⅔ full. The cupcakes do not rise too much, and that is just fine. It's easier to frost them that way!

Brown Sugar Cream Cheese Frosting

  • Beat together the cream cheese, butter, and brown sugar until smooth. Let it sit for 5-10 minutes until the brown sugar dissolves completely.
  • Add vanilla, salt, and enough powdered sugar to make a frosting thick enough to pipe. Use a large star tip to frost cupcakes.



This makes enough frosting to generously pipe frosting on the cupcakes. If you will be spreading it on, you can cut the recipe in half.


Calories: 341kcalCarbohydrates: 46gProtein: 2gFat: 16gSaturated Fat: 6gCholesterol: 47mgSodium: 130mgPotassium: 48mgSugar: 39gVitamin A: 375IUCalcium: 30mgIron: 0.6mg
Keyword Best Carrot Cake Cupcakes, Carrot Cake Cupcakes, Carrot Cake Cupcakes Recipe, Easy Carrot Cake Cupcakes
Tried this recipe?Let us know how it was!