Type of Oil: We experimented with avocado oil, vegetable oil, canola oil, and coconut oil (!!). I really loved the coconut oil because it gave the cupcakes a wonderfully rich, buttery texture when warm, but they tended to become firm and dry once cooled. Since most of us will likely be making these in advance for gatherings, I preferred using an oil that keeps the cake soft and moist even after cooling. With that in mind, canola oil is a great choice because it maintains softness and moisture for several days.
Carrot Amounts: Carrot sizes can vary a lot! I’ve made this recipe multiple times and highly recommend weighing your carrots if possible—I use a simple kitchen scale that makes this easy. I weigh the carrots after peeling and trimming the tops so I know exactly how much carrot (along with flour and sugar) I’m adding to the batter for consistent results.
Making Carrot Toppers: This step is optional, but my sister introduced me to this cute idea years ago (inspired by Sally’s Baking Addiction). Here’s how I make them: melt 3 squares of almond bark in the microwave for about 90 seconds, checking every 30 seconds. (Almond bark is much easier to work with than white chocolate, in my experience.) Divide the melted bark into two bowls, then add gel food coloring—one bowl gets a light orange (a few drops red plus yellow), and the other gets green. Transfer the orange mixture into a small plastic bag, snip the corner, and pipe small triangle-shaped squiggles onto parchment or wax paper. Repeat with the green, making small dots to form the carrot tops; I use a toothpick to fan out the green into a three-pronged shape. These cool in about 20 minutes and are ready to decorate your cupcakes!
Sweetness of the Frosting: If you find the cream cheese frosting too sweet, try folding in some whipped cream to lighten it up and add fluffiness without extra sweetness. This was a great tip from a recent commenter!
Liners vs. No Liners: I prefer baking these cupcakes without paper liners because they develop a lovely crispy edge. The slightly caramelized, chewy exterior contrasts perfectly with the soft, fluffy inside!
Carrot Cake Cupcakes with Cinnamon Cream Cheese Swirl
Carrot cake cupcakes with cinnamon cream cheese swirl offer a moist, flavorful, and visually stunning dessert that combines classic carrot cake spices with creamy, cinnamon-infused filling and frosting. Perfect for any occasion, these cupcakes are easy to make, customizable, and bring a delightful twist to traditional carrot cake with a balance of indulgence and comfort.
Ingredients
Carrot Cake Cupcakes
- ¾ cup canola oil see notes
- 1 cup packed brown sugar 190 grams
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- 2 medium carrots peeled, grated, and chopped (about 180 grams or 1 ½ cups)
- 1 cup plus 2 tablespoons all-purpose flour 160 grams
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoons ground cinnamon
- ¼ teaspoon ground ginger optional
- ¾ teaspoon salt table salt recommended
Cream Cheese Frosting
- 5 ounces cream cheese softened
- 5 tablespoons butter salted preferred, softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preparation: Preheat your oven to 350°F. Lightly grease a muffin tin with nonstick spray. (I prefer baking these without paper liners because they develop a perfect ridged edge, a nicely domed top, and a chewier crust!)
- Carrots: Grate the carrots, then roughly chop them into smaller, flaky pieces. You can use a food processor for this step, but in side-by-side tests, I preferred the texture of the grated and chopped carrots.
- Cupcake Batter: In a bowl, whisk together the oil, brown sugar, eggs, and vanilla extract until well combined. Fold in the grated carrots. Gradually add the dry ingredients and mix gently just until everything is incorporated.
- Baking: Spoon the batter into the muffin tin, filling each cup about two-thirds full. Bake for 16-17 minutes. To check doneness, gently press the center of a cupcake—if it springs back, they’re ready; if not, bake for another 2-3 minutes. (If you use paper liners, baking time may extend closer to 19 minutes.)
- Cream Cheese Frosting: Using an electric mixer, beat together the softened butter and cream cheese until smooth. Add the powdered sugar and vanilla, mixing until creamy and well combined. The frosting should be firm enough for piping; if it feels too soft, chill it briefly in the refrigerator to firm up.
- Frost and Serve: Once the cupcakes are completely cooled, pipe the frosting on top. Serve immediately or refrigerate until ready to enjoy. These cupcakes also taste fantastic the next day!