Ingredients
Cupcakes
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ cup (120ml) vegetable oil
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 2 tbsp Greek yogurt
- Seeds from ½ vanilla bean
- 1 ½ cups (150g) finely grated carrots
- ½ cup chocolate chips
Cream Cheese Frosting
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2–3 cups powdered sugar
- Seeds from ½ vanilla bean
Carrot cake cupcakes are a spring staple for a reason - they’re simple, reliable, and always the first to disappear.
These come out soft and moist, with a gentle spice and a smooth cream cheese frosting on top. Perfect for special occasions or any time you want something easy that still feels a little special.
We use real vanilla beans here instead of vanilla extract - it gives a softer, more rounded flavor that blends in with the spice. Once you scrape the seeds, keep the pods - they’re great for decoration or for making your own homemade vanilla extract.
Instructions
1. Prep
Preheat oven to 350°F (175°C).
Line a cupcake pan with paper liners.
Make sure eggs, butter, and cream cheese are at room temperature for the best texture.
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2. Mix eggs and sugar
In a large bowl, whisk together eggs, white sugar, and cinnamon brown sugar until smooth and slightly lighter in color.
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3. Add oil and vanilla
Add vegetable oil and scraped vanilla bean seeds. Mix until fully combined.
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4. Add carrots
Stir in finely grated carrots until evenly distributed.
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5. Combine dry ingredients
In a separate bowl, mix flour, baking powder, baking soda, salt, and nutmeg.
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6. Make the batter
Add dry ingredients to the wet mixture.
Mix gently until just combined - do not overmix.
Fold in chopped nuts if using.
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7. Bake
Fill cupcake liners about 2/3 full.
Bake for 18–25 minutes, or until a toothpick inserted in the center comes out clean.
Let cupcakes cool completely before frosting.
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Cream Cheese Frosting
1. Beat butter
Beat softened butter until smooth and slightly fluffy.
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2. Add cream cheese
Add cream cheese and mix until fully smooth and creamy.
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3. Add sugar and vanilla
Add powdered sugar and vanilla bean seeds.
Mix until smooth and spreadable.
If needed, chill for 10–15 minutes to firm up.
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Assemble
Frost completely cooled cupcakes.
Optional: top with chopped nuts or decorate with scraped vanilla pods.
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Tips for Best Results
• Use room temperature ingredients for a smooth batter and frosting
• Finely grate the carrots for a softer texture
• Do not overmix the batter
• Cinnamon brown sugar adds subtle spice — no extra cinnamon needed
• Let cupcakes cool completely before frosting