Carrot Cake Cupcakes

The inspiration came from a desire to create a cupcake that was both comforting and sophisticated, something that would be perfect for a spring gathering, Easter brunch, or any time you’re craving the flavors of carrot cake. I wanted a recipe that was relatively easy to make, but still delivered that classic carrot cake taste and texture.

The combination of a warmly spiced carrot and pecan-studded cupcake with a rich and tangy cream cheese frosting creates a truly irresistible treat that’s sure to be a hit with everyone.

I’m excited to share this recipe because these cupcakes are always a crowd-pleaser. They’re moist, flavorful, and perfectly balanced, and the cream cheese frosting adds a touch of elegance and tang that complements the cupcakes beautifully.

Nostalgic Appeal

Carrot cake is a classic dessert that often evokes feelings of warmth, comfort, and family traditions. It’s a cake that’s often associated with holidays, special occasions, and homemade goodness.

These Carrot Cake Cupcakes tap into that nostalgia, offering a fun and portable twist on the classic cake. They’re a reminder that baking can be both comforting and creative, and that sometimes the best treats are the ones that are inspired by familiar favorites.

The individual serving size also adds to the nostalgic appeal, reminiscent of individual desserts and perfectly portioned treats. It’s a recipe that’s both familiar and exciting, a perfect way to enjoy a classic dessert in a new and delightful way.

And that’s the beauty of these cupcakes – they combine the familiar comfort of carrot cake with the convenience and fun of a cupcake, creating a treat that’s both nostalgic and satisfying.

Homemade Focus

I am always for homemade. These are moist and delicious.

Flavor Goal

Classic carrot cake flavor.

Ingredient Insights

All-purpose flour, kosher salt, baking soda, cinnamon, grated nutmeg, butter, granulated sugar, packed brown sugar, eggs, pure vanilla extract, milk, grated carrots, toasted pecans, cream cheese, butter, powdered sugar, pure vanilla extract, cinnamon, kosher salt.

Essential Equipment

Two muffin tins, liners, large bowls, whisk, hand mixer (or stand mixer), piping bag (optional).

List of Ingredients with Measurements

For the cupcakes

• 2 cups all-purpose flour
• 1 tsp. kosher salt
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. grated nutmeg
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1 1/2 tsp. pure vanilla extract
• 1/2 cup milk
• 1 cup grated carrots (from about 2 medium)
• 3/4 cup toasted pecans, roughly chopped

For the frosting

• 1 (8-oz.) block cream cheese
• 1/2 cup (1 stick) butter, softened
• 4 cups powdered sugar
• 1 tsp. pure vanilla extract
• 1/2 tsp. cinnamon
• 1/4 tsp. kosher salt