Small Batch Carrot Cake Cupcakes Recipe

This Small Batch Carrot Cake Cupcakes Recipe is incredibly moist, soft, and packed with shredded carrots! Each cupcake is topped with a luscious vanilla bean cream cheese frosting, and every bite is the perfect balance of warm spices and sweetness.

Ingredients

• Flour – You’ll need all-purpose flour for the cupcake base.
• Leavening Agents – A combination of baking soda and baking powder creates the perfect cupcake rise.
• Spices – Carrot cake cupcakes need extra warmth and flavor! I love using cinnamon, ground cloves, ground ginger, and pumpkin pie spice. If you don’t have pumpkin pie spice, you can substitute it with nutmeg.
• Sugar – This recipe uses granulated sugar to keep the cupcakes moist and perfectly sweet.
• Oil – Any neutral oil, like canola or vegetable oil, works best for a soft and tender texture.
• Yogurt – Use full-fat yogurt or sour cream for added moisture and richness.
• Egg – One room-temperature egg helps bind everything together.
• Vanilla – The cupcake batter calls for vanilla extract, but in the cream cheese frosting, I love using vanilla bean paste for tiny flecks of vanilla and extra flavor. You can also use vanilla extract in the frosting if that’s what you have on hand.
• Carrots – Shred your own carrots rather than using pre-shredded ones for the best texture and flavor. Avoid baby carrots—larger carrots provide more moisture and sweetness.
• Cream Cheese – You’ll need half a block of room-temperature cream cheese for the frosting.
• Icing Sugar – Used to sweeten the cream cheese frosting.

Step 1: Preheat your oven to 350°F (175°C) and line a cupcake tray with 6 cupcake liners. In a bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, ginger, pumpkin pie spice, cloves, and salt. Set aside.

Step 2: In a large bowl, whisk together granulated sugar and oil until combined. Add yogurt, an egg, and vanilla extract, then mix well. Fold in the shredded carrots.

Step 3: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Scoop the batter into the cupcake liners, filling them about ¾ full. Bake for 18 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

Step 4: Make the Cream Cheese Frosting. Using a stand mixer or handheld mixer, beat cream cheese and vanilla bean paste on medium-low speed for 2 to 3 minutes until smooth. Add icing sugar and mix until just combined. Stir in 1 teaspoon of milk and mix again until the frosting reaches a pipeable consistency. If it’s too thick, add another teaspoon of milk. Transfer the frosting to a piping bag or ziplock bag and pipe frosting on top of the cooled cupcake.

Step 5: Make the Decorative Buttercream. Using a stand mixer or handheld mixer, whip butter for 3 to 5 minutes until pale and fluffy. Add icing sugar, vanilla extract, and ½ teaspoon of milk, then mix until smooth. If needed, add another ½ teaspoon of milk for the right consistency.

Step 6: Color & Decorate. Scoop 3 tablespoons of the buttercream frosting into a small bowl and mix in green food coloring. Color the remaining frosting orange. Transfer each color to separate piping bags. Pipe an orange carrot on top of each cupcake, then use the green frosting to add small stems to resemble a mini carrot.

Small Batch Carrot Cake Cupcakes Recipe

This Small Batch Carrot Cake Cupcakes Recipe is incredibly moist, soft, and packed with shredded carrots! Each cupcake is topped with a luscious vanilla bean cream cheese frosting, and every bite is the perfect balance of warm spices and sweetness.

Print Recipe Pin Recipe

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 6 cupcakes

Ingredients

  

Carrot Cake Cupcake

• 67.8 grams ( 1/2 cup + 1 tablespoon) All-purpose flour
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Baking soda
• 1/2 teaspoon Ground cinnamon
• 1/4 teaspoon Ground Ginger
• 1/4 teaspoon Pumpkin pie spice OR nutmeg,
• 1/8 teaspoon Ground Cloves
• 1/4 teaspoon Table salt
• 100 grams (1/2 cup) Granulated sugar
• 60 grams (1/4 cup + 1 tablespoon) Canola oil
• 30 grams (2 tablespoons) Greek yogurt OR sour cream, room temperature
• 1 Large egg, room temperature
• 1/2 teaspoon Vanilla extract
• 55 grams (1/2 cup) Carrots, shredded

Vanilla Bean Cream Cheese Frosting

• 125 grams (1/2 block) Philadelphia Original Cream Cheese, room temperature
• 1 teaspoon Vanilla bean paste, see note
• 195 grams (1 1/2 cup) Icing sugar
• 1 to 2 teaspoons Whole milk

Buttercream Frosting (Optional)

• 42 grams (3 tablespoons) Unsalted butter, room temperature
• 85 grams (1/2 cup) Icing sugar
• 1/4 teaspoon Vanilla extract
• 1/2 to 1 teaspoon Whole milk
• Orange Gel food coloring
• Green Gel food coloring

Instructions

 

Carrot Cake Cupcakes

• Preheat your oven to 350°F (175°C) and line a cupcake tray with 6 cupcake liners. In a bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, ginger, pumpkin pie spice, cloves, and salt. Set aside.
  67.8 grams ( 1/2 cup + 1 tablespoon) All-purpose flour, 1/2 teaspoon Baking Powder, 1/4 teaspoon Baking soda, 1/2 teaspoon Ground cinnamon, 1/4 teaspoon Ground Ginger, 1/4 teaspoon Pumpkin pie spice OR nutmeg,, 1/8 teaspoon Ground Cloves, 1/4 teaspoon Table salt
• In a large bowl, whisk together granulated sugar and oil until combined. Add yogurt, an egg, and vanilla extract, then mix well. Fold in the shredded carrots.
  100 grams (1/2 cup) Granulated sugar, 60 grams (1/4 cup + 1 tablespoon) Canola oil, 30 grams (2 tablespoons) Greek yogurt OR sour cream,, 1 Large egg,, 1/2 teaspoon Vanilla extract, 55 grams (1/2 cup) Carrots,
• Gradually add the dry ingredients into the wet mixture, stirring until just combined. Scoop the batter into the cupcake liners, filling them about ¾ full. Bake for 18 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

Vanilla Bean Cream Cheese Frosting

• Using a stand mixer or handheld mixer, beat cream cheese and vanilla bean paste on medium-low speed for 2 to 3 minutes until smooth. Add icing sugar and mix until just combined. Stir in 1 teaspoon of milk and mix again until the frosting reaches a pipeable consistency. If it's too thick, add another teaspoon of milk. Transfer the frosting to a piping bag or ziplock bag and pipe frosting on top of the cooled cupcake.
  125 grams (1/2 block) Philadelphia Original Cream Cheese,, 1 teaspoon Vanilla bean paste,, 195 grams (1 1/2 cup) Icing sugar, 1 to 2 teaspoons Whole milk

Buttercream + Decorating Cupcakes

• Using a stand mixer or handheld mixer, whip butter for 3 to 5 minutes until pale and fluffy. Add icing sugar, vanilla extract, and ½ teaspoon of milk, then mix until smooth. If needed, add another ½ teaspoon of milk for the right consistency.
  42 grams (3 tablespoons) Unsalted butter,, 85 grams (1/2 cup) Icing sugar, 1/4 teaspoon Vanilla extract, 1/2 to 1 teaspoon Whole milk
• Scoop 3 tablespoons of the buttercream frosting into a small bowl and mix in green food coloring. Color the remaining frosting orange. Transfer each color to separate piping bags. Pipe an orange carrot on top of each cupcake, then use the green frosting to add small stems to resemble a mini carrot.
  Orange Gel food coloring, Green Gel food coloring

Notes

• Substitute pumpkin pie spice with ground nutmeg. 
• Substitute 2% greek yogurt with full-fat sour cream
• If you don’t have vanilla bean paste, substitute with 1/2 teaspoon of vanilla extract 

Keyword carrot cake cupcakes, small batch carrot cake cupcakes