Carrot Cake Cupcakes

5 from 1 vote
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These moist and fluffy carrot cupcakes are topped with homemade cream cheese frosting and walnuts. They are the easiest and most delicious cupcakes you’ll ever make!

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frosted carrot cake cupcakes with walnuts.

I love all types of cupcakes but my all-time favorite are carrot cake cupcakes, banana cupcakes, and pumpkin cupcakes. As long as they’re soft and moist, I’m a fan!

Why You’ll Love This Recipe

  • All you need is a bowl and a whisk. No electric mixer required!
  • Perfect for Easter, birthdays, potlucks, and parties.
  • The batter makes 12 perfect-sized cupcakes.
  • Super delicious and full of flavor.
  • Not overly sweet.

Ingredient Notes

  • Carrots – Be sure to peel and grate them yourself. Store-bought pre-shredded carrots are super dry and won’t add the required moisture.
  • Oil – Vegetable or canola oil works.
  • Sour Cream – Adds moisture, but you won’t actually taste it.
  • Cinnamon – Adds so much flavor, it’s a must!
  • Walnuts – I garnish the cupcakes with chopped walnuts but feel free to add some to the batter. 
  • Brown Sugar – Make sure it’s soft and fresh.
  • Eggs – At room temperature.
labeled ingredients.

Step-By-Step Instructions

  1. Preheat your oven to 350 degrees F. and line a muffin tin with cupcake liners.
  2. In a large bowl, combine the flour, cinnamon, salt, baking powder, and baking soda. Set it aside.
  3. Add the brown sugar, granulated sugar, eggs, carrots, oil, vanilla extract, and sour cream to a large bowl, and mix well.
  4. Add the flour mixture to the egg mixture and mix until well combined but don’t overmix.
  5. Divide the batter evenly into your prepared muffin tin and bake for 22 minutes, or until a toothpick inserted in the center comes out clean or with fine crumbs. The cupcakes won’t rise much.
  6. Allow the cupcakes to cool completely before frosting. Garnish with chopped walnuts if desired, and enjoy!
batter in a bowl.

Top Tips For The Perfect Carrot Cake Cupcakes

  • Make sure to measure your flour correctly. Adding too much flour can cause dry cupcakes.
  • Enjoy these delicious treats at room temperature.
  • Don’t overmix the batter or overbake the cupcakes.
  • Make sure the sour cream and eggs are at room temperature so the cupcakes bake evenly.
  • You can add 1/4 cup raisins or any of your favorite dried fruits to the batter.
  • Don’t have walnuts on hand? Garnish the cupcakes with a sprinkling of ground cinnamon or carrot candies.

Storage

Place any leftover carrot cake cupcakes in an air-tight container and store them at room temperature for up to 3 days. You can also refrigerate them for up to 5 days.

bitten carrot cake cupcake up close.

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frosted carrot cake cupcakes with walnuts.
5 from 1 vote

Carrot Cake Cupcakes

Moist and fluffy carrot cupcakes topped with homemade cream cheese frosting and walnuts. The easiest and most delicious cupcakes you'll ever make!
Prep: 15 minutes
Cook: 22 minutes
Total: 37 minutes
Servings: 12
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Ingredients 

  • 1 1/4 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 cup sour cream , room temperature
  • 2 eggs, room temperature
  • 3/4 cups vegetable oil
  • 1 1/2 cups shredded carrots , about 3 large carrots or 4 small carrots.
  • 2 tsp vanilla extract
  • 1/2 cup walnuts , optional
  • cream cheese frosting

Instructions 

  • Preheat your oven to 350 degrees F. and line a muffin tin with cupcake liners. 
  • In a large bowl, combine the flour, cinnamon, salt, baking powder, and baking soda. Set it aside. 
  • Add the brown sugar, granulated sugar, eggs, carrots, oil, vanilla extract, and sour cream to a large bowl and mix well. 
  • Add the flour mixture to the egg mixture and mix until well combined but don't overmix. 
  • Divide the batter evenly into your prepared muffin tin and bake for 22 minutes or until a toothpick inserted in the center comes out clean or with fine crumbs. The cupcakes won't rise much. 
  • Allow the cupcakes to cool completely before frosting. Garnish with chopped walnuts, if desired, and enjoy! 

Video

Notes

  • Make sure to measure your flour correctly. Adding too much flour can result in dry cupcakes.
  • Enjoy these at room temperature.
  • Don’t overmix the batter or overbake the cupcakes.
  • Make sure the sour cream and eggs are at room temperature so the cupcakes bake evenly.
  • You can add 1/4 cup raisins or any of your favorite dried fruits to the batter
  • Don’t have walnuts on hand? Garnish the cupcakes with a sprinkling of ground cinnamon or carrot candies.

Nutrition

Calories: 144kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 166mg | Potassium: 151mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2744IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Course: Cupcakes
Cuisine: American
Servings: 12
Calories: 144
Keyword: carrot cake cupcakes, carrot cupcakes, how to make carrot cake cupcakes
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