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Carrot Cupcakes recipe

Carrot Cupcakes recipe

Carrot Cupcakes recipe 

Moist and Flavorful Carrot Delight Cupcakes.

Learn how to make the BEST moist and fluffy carrot cupcakes from scratch in under 30 minutes. This one-bowl recipe couldn’t get easier. Top with cream cheese frosting and enjoy these delicious carrot cupcakes any time of the year!


For the cupcakes:

  • 1 and 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100ml) vegetable oil
  • 2 large eggs
  • 1 and 1/2 cups (150g) grated carrots
  • 1/2 cup (50g) chopped walnuts (optional)
  • 1/4 cup (60ml) buttermilk

For the Cream Cheese Frosting:

  • 1/2 cup (115g) unsalted butter, softened
  • 8 oz (225g) cream cheese, softened
  • 2 cups (250g) powdered sugar, sifted
  • 1 teaspoon vanilla extract


Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

In another bowl, beat together the sugar, vegetable oil, and eggs until well combined.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until just combined.

Fold in the grated carrots and chopped walnuts, if using.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool completely before frosting.

For the Frosting:

Beat together the softened butter and cream cheese until smooth.

Gradually add the powdered sugar and beat until creamy and smooth.

Stir in the vanilla extract.

Frost the cooled cupcakes with the cream cheese frosting.


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