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–+ servings
one frosted carrot cake cupcake on a white plate next to three cupcakes.
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5 from 5 votes

Small Batch Carrot Cake Cupcakes

These small batch carrot cake cupcakes are soft, moist, and filled with freshly grated carrots and warm cinnamon. Topped with a creamy cream cheese frosting, they’re a perfectly sized sweet treat.
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: carrot, carrot cake, carrot cake cupcakes, carrot cake frosting, carrots, cream cheese frosting, cupcakes, small batch cupcakes
Servings: 6 cupcakes
Author: Joanie Zisk

Equipment

Ingredients

For the Cupcakes

  • 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 -room temperature (softened)
  • 2 tablespoons butter -room temperature (softened)
  • ½ cup sifted powdered sugar
  • ¼ teaspoon vanilla extract
US - Metric

Instructions

Make the Cupcakes

  • Preheat the oven to 350°F (177°C). Line a muffin pan with 5 to 6 cupcake liners or lightly coat with oil spray.
  • Mix wet ingredients: In a medium bowl, use an electric hand mixer on medium speed to combine the sugar, melted butter, egg, and vanilla until smooth, about 45 seconds.
  • Mix dry ingredients: In a separate small bowl, whisk together the flour, baking powder, cinnamon, and salt.
  • Combine: Add the dry ingredients to the wet and mix on medium speed just until blended.
  • Add milk: Pour in the milk and mix until combined.
  • Fold in carrots and pecans: Gently stir in grated carrots and chopped pecans.
  • Fill and bake: Spoon the batter into the liners, filling each about 2/3 full. Bake for 18–23 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool: Remove from the oven and let the cupcakes cool completely before frosting.

Make the Frosting

  • In a medium bowl, mix softened cream cheese and butter until smooth. Add powdered sugar and vanilla. Mix until smooth and fully combined.
  • Frost: Spread the frosting over the cooled cupcakes.

Notes

  • Use the Right Butter: Melted butter is used in the cupcake batter; softened butter is used in the frosting. Let butter sit at room temperature for about 30 minutes to soften.
  • Measure Flour Correctly: Spoon flour into a dry measuring cup and level it off with a straight edge. Avoid scooping directly from the bag, which can pack the flour and affect the texture.
  • Grate Carrots Ahead: You can grate the carrots in advance and refrigerate them until you're ready to bake.

Nutrition

Serving: 1cupcake | Calories: 304kcal | Carbohydrates: 36g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 217mg | Potassium: 91mg | Fiber: 1g | Sugar: 27g | Vitamin A: 2311IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg

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