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!

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.

Step-By-Step 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!

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.

More Recipes You’ll Enjoy

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!