Classic Carrot Cupcakes with Cream Cheese Frosting

 Classic Carrot Cupcakes with Cream Cheese Frosting via The Baker Chick

 So I’m writing this post a good two weeks before you are actually going to be reading it. You by now must know that I’m in Europe for a little “I’m turning 30″ hurrah and today I’m actually in Rome! Nothing like Easter week in Italy huh? Anyway- here are my thoughts on this lovely recipe from two weeks ago. :)

Easter is right around the corner!!! And when we think about Easter, we ultimately think about bunnies right? And bunnies like carrots…so like we make cookies for Santa- how about some delicious Carrot Cupcakes for Mr. Easter Bunny?

 Classic Carrot Cupcakes with Cream Cheese Frosting via The Baker Chick

I’ve always loved carrot cake, as it was one of the few “cakes” that my Mom made for us when we were kids. Her recipe (which I will share with you all eventually,) was full of healthy things- whole wheat flour, natural sugar, pineapple and nuts.  Though I love that version, and will probably make if for my kids too, I was on the search for something a little different for these cupcakes.

I wanted a light and fluffy texture that was full of spice. Cream cheese frosting was, of course, a must- and I topped these with a generous dollop and a sprinkling of cake crumbs. (It turns out I find carrot cupcakes strangely hard to garnish. Maybe I need to learn how to make those cute marzipan carrots?)

 Classic Carrot Cupcakes with Cream Cheese Frosting via The Baker Chick

This recipe didn’t fail and it has become my go-to carrot cake for my recipe collection. Feel free to add nuts and raisins if you dig that, (I really don’t!) I have a fun giveaway for you all on Wednesday, and I’ll be back and in my kitchen by the end of the week to begin the process of boring you with pictures from the trip. :)

Classic Carrot Cupcakes with Cream Cheese Frosting

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 1 hour

Yield: 12 cupcakes


    For the Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon grated nutmeg
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 1 cup packed light-brown sugar
  • 1 large egg
  • 2 tablespoons buttermilk or yogurt
  • 1/4 teaspoon pure vanilla extract
  • 1 1/2 cups grated carrots (from about 4 medium carrots)
  • For The Frosting:
  • 1 package (8 ounces) cream cheese, room temperature
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 2-3 cups confectioners' sugar
  • 1 1/2 teaspoons pure vanilla extract


  1. Preheat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners.
  2. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
  3. In another large bowl, whisk together melted butter, brown sugar, egg, buttermilk, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined- but not over-mixed. Divide among muffin tin. Bake 25 to 30 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  4. Remove from pan to a wire rack to cool completely before frosting.
  5. For Frosting:
  6. Using an electric mixer, beat cream cheese, butter, and confectioners' sugar until smooth; beat in vanilla. (If frosting is too thick, add a few drops of milk or cream.)
  7. Frost or pipe on cupcakes as desired.


Cupcake Recipe from Martha Stewart

share this post →
 Classic Carrot Cupcakes with Cream Cheese Frosting via The Baker Chick  Classic Carrot Cupcakes with Cream Cheese Frosting via The Baker Chick  Classic Carrot Cupcakes with Cream Cheese Frosting via The Baker Chick

Popular Posts


Get More Updates!

Never miss a recipe! Sign up for my email updates below.


  1. says

    I love the way you decorated the tops of these cupcakes! I’ll be honest – I’ve never had carrot cake before but everyone’s been posting them these days and it’s maybe convinced me to finally try it and get over my fear of a veggie in a dessert!! I hope you’re having so much fun in Europe :) :)

  2. THEA says

    Can’t wait to try these! I like the crumb topping, then you really know what you are getting. I’ve also used a slice of a carrot about 1″ (cut in the shape of a carrot), and then you use a piece of mint or parsley to be placed at the top of the carrot to look like the green top. Looking forward to seeing your photos! Say Hi to Pope Francis for me!

  3. says

    Carrot cake is my daughter’s favorite and these pretty cupcakes look just right. They are such a welcome change from over the top sweet. The crumble topping is perfect! I will be trying these soon. Thanks!

  4. Rebecca K. says

    These are such delicious and moist cupcakes! I
    I’m sure we have all had our fair share of carrot cakes that taste a little too much like you are eating some sort of “healthy” bran nut muffin that needs to be washed down with numerous cups of coffee!!!
    The density of the cake, and the light, yet perfectly rich frosting- just perfect!
    I love it!

  5. HeaStr says

    This is a great recipe and it tastes simply wonderful. You just want to lick the frosting over and over again and also the carrot cake- yum! It’s addictive.

  6. Lyndsey says

    I loved making these but my frosting didn’t turn out the same lush white as yours did…..suggestions please?

    • says

      Hey Lyndsey- Did you use extra vanilla extract by chance? That’s the only thing in the recipe that could change the color. Some extracts are more concentrated brown than others- next time try using a little less!

  7. raquel says

    I’ve made this 4 or 5 times, even when my oven was kind of freaking out and burning and overcooking and undercooking and needing to be recalibrated the cakes come out PERFECTLY everytime. They are a tiny tiny touch too sweet&dense but people have been going CRAZY when I make it. I made 24 minis to take to a lunch the other day and 4 people devoured them all in under 10 minutes. YUM. Any way I could make it a little less dense??

    also, could you PLEASE tell me how you frost them like that?? it looks beautiful! almost looks piped, but not. perfect.

    will re-make these VERY VERY regularly

  8. Amanda says

    Overall, I like this recipe. However, they turned out a little bit salty… I will top them with cream cheese frosting, but I would still reduce the salt.

  9. Karey says

    These are just lovely – and the kids really enjoyed them too – very light, but with a carrot cake-y background. Thanks for another great recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>