Small Batch Carrot Cake Cupcakes
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These Small Batch Carrot Cake Cupcakes make 6 perfectly moist and fluffy cupcakes along with a small batch of cream cheese frosting!
These Small Batch Carrot Cake Cupcakes are super moist, perfectly spiced and filled with freshly shredded carrots! This recipe comes together in just 30 minutes and yields six fluffy cupcakes along with a small batch of cream cheese frosting to decorate them with. These cupcakes are great for Easter, a small party or whenever you have a carrot cake craving!
Looking for more small batch cupcake recipes? Try my Small Batch Chocolate Cupcakes, Small Batch Vanilla Cupcakes or Small Batch Red Velvet Cupcakes!
Ingredient Breakdown
All-purpose flour – this gives the cupcakes structure.
Baking powder and baking soda – both are necessary to help the cupcakes rise.
Granulated sugar – provides sweetness and texture.
Vegetable oil – makes cupcakes moist and fluffy.
Egg – binds the ingredients and provides structure.
Vanilla extract, salt, cinnamon, nutmeg and ginger – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Carrots – they wouldn’t be carrot cake cupcakes without these! It’s best to buy whole carrots and shred them yourself because pre shredded carrots tend to be dry.
How To Make Small Batch Carrot Cake Cupcakes
1. Make the Carrot Cake Batter: in a small bowl combine the all-purpose flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Set aside.
2. In a small bowl combine the granulated sugar, vegetable oil, egg and vanilla extract.
3. Fold the dry ingredients into the wet ingredients until almost combined then fold in the shredded carrots until just combined.
4. Evenly divide the cupcake batter between 6 cupcake liners then bake at 350°F for 16 minutes or until a toothpick comes out clean. Allow to cool completely on a wire rack.
5. Make the Cream Cheese Frosting: using a stand mixer fitted with the paddle attachment or a hand mixer cream the butter and cream cheese. Mix in the confectioners’ sugar and vanilla extract until smooth. Add salt to taste. Decorate cooled cupcakes as desired. Store frosted Small Batch Carrot Cake Cupcakes in an airtight container for up to 5 days in the fridge and unfrosted Small Batch Carrot Cake Cupcakes in an airtight container for up to 4 days at room temperature.
Pro Tips For Small Batch Carrot Cake Cupcakes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix the cupcake batter otherwise it will develop too much gluten and be dense/gummy!
- Wait until the cupcakes are COMPLETELY COOLED before decorating them otherwise the cream cheese frosting will melt and slide off.
- Do not over mix the cream cheese frosting otherwise it will begin to break down and become runny.
My Favorite Cupcake Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- 12-count cupcake pans
- Cupcake liners
- Cookie scoop. This one makes it so easy to scoop the perfect amount of batter for each cupcake.
- Mini offset spatula
- Piping tips and piping bags
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Small Batch Carrot Cake Cupcakes
Equipment
- Cupcake pan
- Stand mixer or hand mixer
Ingredients
Carrot Cake Cupcakes
- 80 g (2/3 cup) all-purpose flour
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp baking soda
- ¼ tsp salt
- ⅛ tsp ginger
- ⅛ tsp nutmeg
- 100 g (1/2 cup) granulated sugar
- 60 g (1/4 cup) vegetable oil
- 1 egg
- ½ tsp vanilla extract
- 75 g (2/3 cup) shredded carrots about 1 large carrot
Cream Cheese Frosting
- 56 g (4 tbsp) unsalted butter, softened
- 4 oz cream cheese, softened
- 180 g (1 1/2 cups) confectioners' sugar
- ½ tsp vanilla extract
- salt, to taste
Instructions
Carrot Cake Cupcakes
- Preheat the oven to 350°F and line a cupcake pan with six paper liners.
- In a small bowl combine the all-purpose flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Set aside.
- In a small bowl combine the granulated sugar, vegetable oil, egg and vanilla extract.
- Fold the dry ingredients into the wet ingredients until almost combined then fold in the shredded carrots until just combined.
- Evenly divide the cupcake batter between 6 cupcake liners then bake for 16 minutes or until a toothpick comes out clean. Allow to cool completely on a wire rack.
Cream Cheese Frosting
- Using a stand mixer fitted with the paddle attachment or a hand mixer cream the butter and cream cheese. Mix in the confectioners' sugar and vanilla extract until smooth. Add salt to taste. Decorate cooled cupcakes as desired.
Video
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Store frosted Small Batch Carrot Cake Cupcakes in an airtight container for up to 5 days in the fridge and unfrosted Small Batch Carrot Cake Cupcakes in an airtight container for up to 4 days at room temperature.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
