Carrot Cake Cupcakes (With Optional Cream Cheese Filling!)
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Carrot Cake Cupcakes are the perfect mix of warm spices, natural sweetness, and a rich, creamy frosting, all in an easy, handheld treat. Shredded carrots, parsnips, cinnamon, and allspice give these cupcakes a deep, cozy flavor that’s perfect for any time of year, but especially during the fall. They bake up soft and moist, with just the right amount of sweetness from brown sugar and orange zest. And if you really want to take them up a notch, try filling them with a simple cream cheese filling for an extra indulgent bite. Whether you’re making these for a party, a holiday, or just because you’re craving something sweet, this carrot cake cupcake recipe is guaranteed to be a hit!
Why You’ll Love These Carrot Cake Cupcakes
- Perfectly Moist: Thanks to grated carrots and vegetable oil, these cupcakes stay soft and tender without feeling heavy or dense.
- Warm, Spiced Flavor: A blend of ground cinnamon, nutmeg, ginger, and brown sugar gives every bite a rich, cozy taste.
- Easy to Make: Simple ingredients, quick prep, and a straightforward process make this recipe beginner-friendly. Just whisk, stir, bake, and frost!
- That Cream Cheese Frosting: Sweet, tangy, and buttery, this frosting made with powdered sugar, butter, and vanilla extract is the perfect topping.
- Great for Any Occasion: Whether it’s a holiday, birthday, or just a craving for something sweet, these carrot cake cupcakes always hit the spot!
Ingredients Needed To Make These Carrot Cake Cupcakes
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Carrots, shredded
- Parsnips, shredded
- Eggs
- Vanilla extract
- Canola oil or walnut oil
- Brown sugar
- Granulated sugar
- All-purpose flour
- Baking powder
- Baking soda
- Unsweetened cocoa powder
- Ground cinnamon
- Ground cloves
- Allspice
- Kosher salt
- Orange zest
- Cream cheese, room temperature
- Butter, room temperature
- Powdered sugar
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make These Carrot Cake Cupcakes
- Prep the Oven and Pan: Preheat the oven and line a muffin tin with cupcake liners.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the eggs, sugars, oil, and vanilla until smooth.
- Combine the Dry Ingredients: In a medium bowl, mix the flour, baking powder, baking soda, spices, salt, and orange zest.
- Make the Batter: Gradually stir the dry ingredients into the wet ingredients until just combined, then fold in the shredded carrots and parsnips.
- Fill and Bake: Divide the batter evenly into the cupcake liners and bake until golden and set. Let cool completely on a wire rack.
- Make the Frosting: Beat the cream cheese, butter, powdered sugar, and vanilla until light and fluffy.
- Frost and Serve: Spread or pipe the frosting onto the cooled cupcakes. If adding a filling, scoop out a small center, fill with cream cheese mixture, and replace the top.
Commonly Asked Questions
Can I Use a Cake Mix Instead of Making the Batter from Scratch?
Yes! If you’re short on time or just want an easier option, you can use XO Baking Carrot Cake Mix instead of making the batter from scratch. Just follow the package instructions, and you’ll have quick and easy cupcakes with the same delicious carrot cake flavor. You can still top them with homemade cream cheese frosting for that classic bakery-style taste!
What’s the Best Way to Shred Carrots and Parsnips for This Recipe?
The best way to shred carrots and parsnips is by using a box grater or a food processor with a grating attachment. A box grater gives you fine, even shreds that blend easily into the batter, while a food processor is a quicker option if you’re making a large batch. Avoid pre-shredded carrots from the store. They’re too dry and won’t add the same moisture and flavor to your carrot cake cupcakes. Freshly grated carrots help keep the crumb soft and tender!
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
Can I use only carrots instead of parsnips?
Yes! If you prefer, you can replace the parsnips with more shredded carrots for a classic carrot cake flavor. Parsnips add a subtle sweetness and depth, but the cupcakes will still be delicious without them.
What’s the purpose of cocoa powder in this recipe?
The unsweetened cocoa powder doesn’t make the cupcakes taste like chocolate. It actually enhances the warm flavors of the spices and brown sugar while giving the cupcakes a richer color.
Can I add nuts or raisins?
Absolutely! If you like extra texture, chopped walnuts, pecans, or raisins can be folded into the batter before baking. Just be sure not to add too much, or the cupcakes may become dense.
How do I know when the cupcakes are done baking?
Insert a toothpick into the center of a cupcake—if it comes out clean or with just a few crumbs, they’re ready! If it comes out with wet batter, give them a few more minutes in the oven.
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. If frosted, keep them in the refrigerator and let them sit at room temperature before serving.
What’s the best way to store leftovers?
Keep cupcakes in an airtight container in the fridge for up to a few days. If they’re unfrosted, they can also be stored at room temperature for a day or two.
Can I freeze these cupcakes?
Yes! Freeze unfrosted cupcakes in an airtight container or wrap them individually. Thaw at room temperature before adding cream cheese frosting and serving.
Do I need to refrigerate cupcakes with cream cheese frosting?
Since the frosting contains cream cheese and butter, it’s best to keep them in the refrigerator if not serving right away. Let them sit out for a few minutes to soften before eating.
More Carrot Cake Recipes You’ll Love
Carrot Cake Cupcakes
Equipment
- muffin tin
- Cupcake liners
- Measuring cups/spoons
- Grater
Ingredients
- 2 cups carrots shredded
- 2 cups parsnips shredded
- 4 eggs
- 1 tbsp vanilla extract
- 1 cup canola oil or walnut oil
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 ½ tbsp baking powder
- 1 tsp baking soda
- 1 tbsp unsweetened cocoa powder
- 2 tsp cinnamon
- ½ tsp ground cloves
- ½ tsp allspice
- 1 tsp kosher salt
- 1 tbsp orange zest
Cream Cheese Frosting
- 16 oz cream cheese room temperature
- 8 tbsp butter room temperature
- 2 tsp vanilla extract
- 4-6 cups powdered sugar
Cream Cheese Filling (OPTIONAL: For Stuffed Cupcakes!)
- 8 oz cream cheese room temperature
- ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Set to 350°F. Line a muffin tin with cupcake liners and set aside.
- Mix Wet Ingredients: In a bowl, beat eggs and sugars for 3 minutes until frothy. Add oil and vanilla, mixing until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, cocoa powder, cinnamon, cloves, allspice, salt, and orange zest.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in shredded carrots and parsnips.
- Fill & Bake: Divide batter evenly among cupcake liners, filling each about ¾ full. Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool: Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Frosting:
- In a mixing bowl, beat cream cheese and butter until smooth.
- Add vanilla extract and 4 cups of powdered sugar, mixing until creamy. Adjust sweetness by adding more powdered sugar if needed.
- Spread or pipe onto cooled cupcakes.
How to Fill the Cupcakes:
- Beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Use a cupcake corer or small spoon to remove a small portion from the center of each cupcake.
- Fill the hole with a spoonful of the cream cheese mixture, then replace the top of the cupcake.
These carrot cake cupcakes are soft, perfectly spiced, and topped with the creamiest cream cheese frosting—honestly, what’s not to love? They’re easy to make, great for any occasion, and somehow taste even better the next day. Whether you keep them simple or add nuts and raisins for extra texture, they always turn out delicious. Make a batch, share with friends (or don’t), and enjoy every bite!
Loved how easy these were to make and the unique ingredient of parsnips! The orange zest adds incredible flavor, especially noticeable when eating the cupcakes fresh out of the oven!
You mention applesauce but don’t list it in the recipe. How much do we add?
no applesauce is needed 🙂