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Are you in the mood for carrot cake but prefer not to make a large amount? Here’s a great recipe option: prepare a delightful small batch of 5-6 moist and delicious carrot cake cupcakes, all in less than 30 minutes. This is an ideal choice for enjoying a sweet treat while avoiding excess leftovers.
Craving more cupcake options? We’ve got you covered! Try our classic Vanilla Cupcakes, bursting with pure vanilla flavor, or our decadent Chocolate Cupcakes, rich and intensely chocolatey. Both recipes make a mini-batch of just 2 cupcakes, perfect for a sweet treat without any leftovers.
Table of Contents
Why You’ll Love This Recipe
- Easy to Make: Just a few simple steps and you’ve got the best carrot cake cupcakes.
- Small Batch: This recipe yields 5-6 cupcakes, so it’s perfect for satisfying that craving without overwhelming your kitchen.
- Versatile: Easy to customize with your favorite add-ins.
- Delicious: Moist, spiced, and topped with luscious cream cheese frosting.
Carrot cake cupcakes are mini versions of the classic carrot cake, a spiced cake filled with grated carrots and often, nuts. These cupcakes bring all those delicious flavors into individual portions, perfect for sharing or not!
Ingredients
If you have any ingredients leftover from this small batch carrot cake cupcakes recipe, check out our Leftover Ingredients Recipe Finder.
- Sugar: Granulated sugar helps to make the cupcakes light, delicious, and moist.
- Butter: For moist and flavorful carrot cake cupcakes, I use salted butter. While many bakers swear by unsalted butter for precise salt control, in small batch recipes like this one, the difference is minimal. So go ahead, use what’s in your pantry—salted or unsalted, both work fine. If you’re watching your sodium, feel free to use unsalted butter.
- Egg: One large egg adds moisture and creates structure to the cupcakes.
- Vanilla extract: A small amount of vanilla extract adds tremendous flavor to the cupcakes.
- Flour: I use all-purpose flour. To make gluten-free carrot cake cupcakes, I recommend using King Arthur Gluten Free Measure For Measure Flour.
- Baking powder: This ingredient helps the cupcakes rise.
- Ground cinnamon and salt: These two ingredients are essential for great flavor. I’m keeping our cupcake recipe simple by only using cinnamon. Feel free to add ground nutmeg, allspice, and cloves. You can add small amounts of each spice or add a small amount of one or two of the spices if you’d like.
- Milk: I use whole milk but you can use 2% instead. Milk makes the cupcakes taste like bakery cake!
- Carrots: This small batch carrot cake cupcake recipe calls for using 1/2 cup (53 grams) of grated carrots. I like to use a mini food processor to grate my carrots but you can use a box grater instead, or purchase pre-grated carrots from the supermarket. If you’ve got extra carrots, use them in a small batch of Morning Glory Muffins, Chicken Fried Rice, or Macaroni Salad.
- Pecans: Optional, but recommended. I love nuts in carrot cake but you can leave them out if you want. Feel free to use chopped walnuts, if preferred. You might also like to add a few tablespoons of raisins too. Got extra nuts? Add them to Italian Cream Cake, Brownies, or Ambrosia Salad.
For the cream cheese frosting:
- Cream cheese: Use block-style full-fat cream cheese. Extra cream cheese can be used in Strawberry Icebox Cake, Cheesecake Bars or Lemon Cheesecake Mousse.
- Butter: I recommend using softened salted butter. Softened butter should still be cool to the touch but when you press your finger into the butter, your finger will leave an indentation.
- Powdered sugar: The finer sugar particles make powdered sugar (confectioners’ sugar) perfect for creating a frosting that has a perfectly smooth consistency.
- Vanilla extract: For flavor
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
Carrot cake cupcakes are incredibly versatile, allowing for plenty of room to get creative. Below are some recipe variations that can make these cupcakes even more irresistible.
- Carrot and Coconut: Add some shredded coconut into the batter for a tropical twist. You could also use coconut milk in place of regular milk for a creamier texture.
- Orange Zest Frosting: Upgrade your cream cheese frosting by adding a bit of orange zest. It brightens up the frosting and pairs beautifully with the carrot.
- Spiced Pecan: Toss some pecans in cinnamon and a pinch of cayenne before adding them to the batter for an extra layer of spice and crunch.
Feel free to experiment with these suggestions and make the recipe truly your own!
How To Make Carrot Cake Cupcakes
These step-by-step photos and instructions help you visualize how to make a small batch of carrot cake cupcakes. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 350° F (177°C). Line a muffin pan with cupcake liners or lightly coat the insides with oil spray. This recipe yields 5 to 6 carrot cake cupcakes.
- Make the cupcakes: In a medium-sized bowl, mix together the sugar, melted butter, egg, and vanilla with an electric hand mixer on medium speed until well mixed, about 45 seconds.
- In a separate small bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and mix with a hand mixer on medium speed until combined.
Pro Tip: The secret to fluffy cupcakes is to make sure you don’t overmix the batter. To bake fluffy, moist cupcakes you need to create air bubbles in the batter that expand in the oven. If you overmix the batter, you collapse those bubbles and end up with dense cupcakes. Stop mixing just as all ingredients blend.
- Add the milk and mix well.
- Fold in the grated carrots and chopped pecans.
Pro Tip: Although you can buy a bag of pre-shredded carrots at the grocery store, I prefer taking a few extra minutes to peel and grate the whole carrots yourself. Freshly grated carrots have more moisture which will lead to extra moist cupcakes. Grab a box grater or use a small food processor and grate the carrots yourself.
- Pour or spoon the batter into the liners, filling only about 2/3 full to avoid spilling over the sides. Bake for about 18-23 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and allow them to cool completely before frosting.
- Make the frosting: In a medium-sized mixing bowl, combine softened cream cheese and softened butter. Whip until well combined and smooth.
Pro Tip: The easiest and best way to soften cream cheese and butter is to simply allow them to sit at room temperature for about 30 minutes.
- Add powdered sugar and vanilla extract. Mix until smooth and well combined.
Pro Tip: Although cream cheese frosting is often considered to be the best frosting for carrot cake, we also like to use buttercream frosting.
- Spread over the top of the cooled cupcakes.
Easy Frosting With A Zip-Top Bag: No Piping Tool Needed!
Don’t let the lack of a fancy piping tool stop you from creating beautiful frosted cupcakes! A simple zip-top bag is all you need to achieve professional-looking results. This method is easy, saves money, and is surprisingly versatile.
Of course, you can always frost your cupcakes with a knife for a simpler approach. But if you’d like to add a more decorative touch, read on!
Here’s how to turn your zip-top bag into a makeshift piping bag:
- Fill and Seal: Fill a sturdy zip-top bag with your prepared cream cheese frosting. Seal the bag tightly and twist the top to push the frosting towards one corner, creating a pointed end.
- Snip and Pipe: Using scissors, carefully snip off about ½ inch from the pointed corner of the bag. This will be the opening where the frosting flows out. Hold the bag with one hand and gently squeeze to pipe frosting onto each cupcake. Start from the center and swirl outwards for a classic cupcake design.
- Get Creative! Once you’re comfortable with the basic piping technique, experiment with creating different designs. You can try writing messages, making stars, or creating dollops for a decorative touch.
This zip-top bag trick is a multitasking marvel! It’s not just for frosting cupcakes. You can use the same technique for other baking tasks. For example, I’ve found it works great for piping batter into donut pans, just like we did with our Apple Cider Donuts recipe!
Expert Tips
- Plan It Out: Take a quick read through the entire recipe to familiarize yourself with the steps.
- Prep Your Ingredients: For a smooth baking experience, gather all your ingredients before you start. This saves time and avoids mid-recipe scrambling.
- Melted Butter vs. Softened Butter: This recipe uses melted butter for the cupcakes and softened butter for the frosting. To soften butter, simply take it out of the fridge and let it sit on the counter for about 30 minutes.
- Measure Like a Pro: For accurate flour measurement, spoon it lightly into a dry measuring cup, filling it slightly past the brim. Then, use a knife or straight edge to level the top – don’t pack the flour in! Scooping compacts the flour and throws off measurements.
- Grate Ahead: Save time by grating your carrots beforehand and storing them in the fridge until baking.
- Nutty Twists: Feel free to substitute chopped walnuts for pecans, or add a handful of raisins for a twist on the classic flavor.
- Tropical Touch (Optional): Love pineapple in your carrot cake? Add 1-2 tablespoons of drained, crushed pineapple for a tropical twist. Remember, pineapple adds moisture, so be sure to drain it well before incorporating it into the batter.
Make Ahead & Freezing Instructions
- Can You Prep Carrot Cake Cupcakes in Advance? Absolutely! You can bake these cupcakes a day ahead. Just cover them and keep at room temperature or in the fridge. The cream cheese frosting can also be prepared a day early. Just store it in the fridge and if it thickens, whip it up for about 20-30 seconds to soften before using.
- How About Freezing These Cupcakes? Sure thing! For best results, freeze the cupcakes without frosting. They’ll keep well in the freezer for up to 3 months. To enjoy, simply thaw them overnight in the fridge and frost as desired.
Frequently Asked Questions
Yes. If you’d like to make a double batch of cupcakes, double the ingredient amounts.
Excellent idea! Chopped walnuts or pecans would be delicious!
You can definitely turn this cupcake recipe into a cake! The batter is versatile enough for both. Here’s how to do it:
Individual Cakes: For delightful mini carrot cakes, double the recipe and use two 10-ounce ramekins, each measuring 4 inches in diameter and 1.75 inches tall. Lightly grease both ramekins. Divide the batter evenly between the two ramekins. Bake according to the recipe instructions. Once the cakes are cool, spread a layer of cream cheese frosting over the top of one cake. Carefully place the second cake on top, creating a frosted layer in the middle.
Single Layer Cake: If you prefer a larger cake, use a baking dish instead. A 4×6-inch or 5×5-inch dish will work well. Just remember to grease the bottom of your pan with butter before pouring in the batter.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
If you’ve tried these carrot cake cupcakes or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Carrot Cake Cupcakes
Equipment
- box grater or food processor
Ingredients
- ½ cup granulated sugar
- 4 tablespoons butter , melted
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 tablespoon milk
- ½ cup grated carrots
- 2 tablespoons chopped pecans
For the frosting
- 2 ounces cream cheese , softened
- 2 tablespoons butter , softened
- ½ cup sifted powdered sugar
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350° F (177°C). Line a muffin pan with cupcake liners or lightly coat the insides with oil spray. This recipe yields 5 to 6 carrot cake cupcakes.
- In a medium-sized bowl, mix together the sugar, melted butter, egg, and vanilla with an electric hand mixer on medium speed until well mixed, about 45 seconds.
- In a separate small bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and mix with a hand mixer on medium speed until combined.
- Add the milk and mix well.
- Fold in the grated carrots and chopped pecans.
- Pour or spoon the batter into the cupcake holders, filling only about ⅔ full to avoid spilling over the sides. Bake for about 18-23 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cupcake pan from the oven and allow the cupcakes to cool completely before frosting.
Make the frosting
- In a medium-sized mixing bowl, combine softened cream cheese and softened butter. Whip until well combined and smooth.
- Add powdered sugar and vanilla extract. Mix until smooth and well combined.
- Spread over the top of the cooled cupcakes.
Notes
- Plan It Out: Take a quick read through the entire recipe to familiarize yourself with the steps.
- Prep Your Ingredients: For a smooth baking experience, gather all your ingredients before you start. This saves time and avoids mid-recipe scrambling.
- Melted Butter vs. Softened Butter: This recipe uses melted butter for the cupcakes and softened butter for the frosting. To soften butter, simply take it out of the fridge and let it sit on the counter for about 30 minutes.
- Measure Like a Pro: For accurate flour measurement, spoon it lightly into a dry measuring cup, filling it slightly past the brim. Then, use a knife or straight edge to level the top – don’t pack the flour in! Scooping compacts the flour and throws off measurements.
- Grate Ahead: Save time by grating your carrots beforehand and storing them in the fridge until baking.
- Nutty Twists: Feel free to substitute chopped walnuts for pecans, or add a handful of raisins for a twist on the classic flavor.
- Tropical Touch (Optional): Love pineapple in your carrot cake? Add 1-2 tablespoons of drained, crushed pineapple for a tropical twist. Remember, pineapple adds moisture, so be sure to drain it well before incorporating it into the batter.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
These cupcakes are amazing! Simple to mix together and absolutely delicious!! I’m so happy to have found your site!! Since my kiddos don’t care too much for carrot cake, it doesn’t make sense to make an entire cake to satisfy my craving…plus I’m guaranteed to have them all to myself😊 🥕
These cupcakes are amazing! Simple to mix together and absolutely delicious!! I’m so happy to have found your site!! Since my kiddos don’t care too much for carrot carrot, it doesn’t make sense to make an entire cake to satisfy my craving…plus I’m guaranteed to have them all to myself😊 🥕
I’m so happy you enjoyed the carrot cake cupcakes. Thank you so much for taking the time to let me know.
I’m loving your small batch site. I did the Banana Muffins and they were delicious! Carrot ones are in the oven! I have Strawberries in the refrigerator and am looking for a Strawberry Muffin. Thank you for thinking of us small batch people!
Joanie, I loved this recipe! I made it without the nuts, and added 1/4 cup crushed pineapple. (My MIL’s secret to her amazing carrot cake!) They turned out perfectly moist and flavorful.
I’m so happy you enjoyed the cupcakes, Anne. Thank you so much for your feedback.
Great recipe.