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Moist carrot cake cupcakes with light crumbs, topped with delicious tangy cream cheese frosting – not too heavy for a mid-day sweet treat!

What Ingredients Do I Need For These Carrot Cake Cupcakes?

For the cupcake itself:

Plain flour
Baking soda and baking powder
Salt
Spices: Ground cinnamon and nutmeg
Caster sugar and brown sugar
Eggs: Use large sized eggs, about 60g, if possible.
Oil and whole milk
Grated carrot
Vanilla extract

For the frosting:

The ingredient list may look lengthy, but most ingredients should be readily available in our pantry. If you are not a fan of spices, you may omit nutmeg from the list.

How To Make The Cupcakes?

This carrot cake cupcake recipe uses a simple mixing method. As there is no butter to cream, we can simply add in ingredients into the mixing bowl and whisk them together by hand.

Firstly, use a grater for the carrot. We will then whisk together the dry ingredients in a mixing bowl. In another bowl, whisk together the wet ingredients (oil, both sugar, egg, milk, vanilla extract and grated carrot). Then, simply combine the wet and dry ingredients. Scoop batter into prepared cupcake pan. Bake and let cool completely.

In the mean time, prepare the cream cheese frosting. When the cupcakes are cooled, decorate the cupcakes with the frosting as you like!

I also sprinkled on some homemade sprinkles that I made with my kids at home. You may also add your preferred sprinkles for a more cheery look!

Can I Make These Carrot Cake Cupcakes In Advance?

You can bake and frost these cupcakes 1 day in advance to allow the flavors develop better. If you’d like to batch bake, keep the unfrosted cupcakes for about 1 – 2 months in the freezer. Simply individually wrap each cupcake, place the cupcakes into a ziplock bag, label and freeze them.

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How Do These Cupcakes Taste Like?

My kids and I enjoyed these moist and flavorful cupcakes! The cake itself is not overly sweet, and is also quite fluffy given its moist texture. Totally goes so well with the tangy cream cheese frosting!