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Small Batch Carrot Cake Cupcakes

These small batch carrot cake cupcakes are moist, tender, and topped with creamy, tangy cream cheese frosting. Perfect for when you crave a cozy dessert without leftovers.
Prep Time15 minutes
Cook Time19 minutes
Total Time34 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Carrot Cake, comfort food, Cream Cheese Frosting, Cupcakes, small batch
Servings: 6 cupcakes
Calories: 280kcal

Ingredients

For the cupcakes

  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar Optional: Swap 1 tablespoon for brown sugar for a deeper flavor.
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 pinch salt
  • 1 large egg, room temperature Use room temperature for better mixing.
  • 1/3 cup neutral oil Can be canola or vegetable oil.
  • 1 teaspoon vanilla extract
  • 1 cup finely grated carrots, lightly packed Use freshly grated carrots.
  • 2 to 3 tablespoons chopped walnuts or pecans Optional for added texture.
  • 2 tablespoons crushed pineapple, well drained Optional for added moisture.

For the cream cheese frosting

  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1/2 to 3/4 cup powdered sugar, to taste Adjust thickness with milk or cream.
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt

Instructions

Preparation

  • Preheat the oven to 350°F (175°C) and line a 6-cup muffin pan with paper liners.
  • In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In another bowl, whisk the egg, sugar, oil, and vanilla until smooth and slightly pale.
  • Add the dry mixture to the wet mixture and stir gently until no flour spots remain.
  • Fold in grated carrots and any optional mix-ins. The batter will be thick.
  • Divide the batter among the liners, filling each about two-thirds full.

Baking

  • Bake for 16 to 19 minutes, until a toothpick comes out with a few moist crumbs.
  • Let the cupcakes cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Frosting

  • Beat the cream cheese and butter until smooth.
  • Add powdered sugar, vanilla, and salt, adjusting the thickness to your liking.
  • Spread generously over cooled cupcakes and top with chopped nuts if desired.

Notes

Store frosted cupcakes in the fridge for up to 3 days. They taste lovely chilled. If frosting feels loose, add more powdered sugar. If too thick, add milk or cream incrementally.