Super Moist Carrot Cake Cupcakes | Cradle Kitchen

Super Moist Carrot Cake Cupcakes

It’s that time of year when everyone wants everything bunnies, pastels, and carrots. It’s spring time! I, however, actually made these super moist carrot cake cupcakes for my birthday. My birthday is in April and always close to Easter. One year it was actually on Easter- sugar overload my friend. So I associate carrot cake with the fact that it’s one of my favorite cakes and I ask for it almost every year on my birthday. And, as if I really need to say it, cupcakes are just always the best.

Moisture in Carrot Cake Cupcakes

These cupcakes turned a few carrot cake haters into a few faces stuffed full of carrot cake cupcakes and even got them asking for more. That’s how moist (yes, I am going to keep saying that word) these cupcakes are.

carrot cake cupcakes in a cupcake tin with fancy liners

This recipe has two contributing factors here. Buttermilk and Olive Oil. These are the two stars of the show here folks. They keep that moisture in check and the flavor heightened to places heaven thought they had kept secret. Seriously, good eats.

Now, don’t worry about the flavor of the olive oil. All the spices that go into carrot cake cupcakes overpower any of that olive oil flavor. However, it does an amazing job, like I just said, of keeping that moisture locked in this bake.

Super Moist Carrot Cake Batter

First things first, pre-heat the oven to 375 and then peel and shred up your carrots. This recipe uses about 2-3 carrots for about 2 1/2 cups of shredded carrots. Set those aside while you make your buttermilk using milk and apple cider vinegar. Set that aside as well.

From here you do all the normal batter making things. Mix the dry ingredients in a bowl (flour, baking soda, salt, spices). Mix the wet ingredients in a bowl (sugar, eggs, oil, vanilla). Right before combining both dry and wet ingredients, add in the buttermilk. Then you can proceed to mix the dry ingredients into the wet mixture. Fold in the shredded carrots and boom, you’re done making carrot cake batter. Easy peasy right?

mixing carrot cake cupcake batter in a blue bowl

Fancy Cupcake Liners

So, after pouring through Instagram around midnight every night while lying in bed thinking “one more minute and then I’ll sleep” of course, I kept seeing these “fancy” cupcake liners. Obviously, I had to try this out on these carrot cake cupcakes.

These fancy cupcake liners are actually super simple.

  • Cut a large square of parchment paper. I went double the size of the cupcake holder.
  • Take a small cup or small mason jar and press the middle of the paper square into the cupcake tin, adjusting the edges of the paper as you do it.
  • Tricky part- pour the batter into the paper liner. I used a glass measuring cup and it made things infinitely easier to just pour it in.
carrot cake cupcake batter in fancy nice liners

Now do the rest of them and bake your butt off because you did it ūüėČ

Cream Cheese Frosting

Ok, nothing goes better with super moist carrot cake cupcakes than cream cheese frosting. I mean seriously, is there anything better? I’m not gonna lie- after frosting the cupcakes, I definitely ate the rest of this frosting with a spoon. Not even mad about it either. Live a little.

cream cheese frosting on a carrot cake cupcake

You can frost your cupcakes using just a butter knife and some swirly motions and flicks of the wrist. Or using a piping bag for some fun looks. Either way, once your cupcakes have cooled completely and you’ve frosted all of them and licked the bowl, eat these up fast because everyone will want seconds!

carrot cake cupcake frosted with cream cheese frosting

If you love this recipe, try out our amazing Peanut Butter and Jelly Chocolate Cake for some extra sweetness!

Let us know if you made this recipe by tagging us on Instagram @cradlekitchen or in the comments below ūüôā We love hearing from you!

Super Moist Carrot Cake Cupcakes

Super Moist Carrot Cake Cupcakes

Prep Time: 20 minutes
Cook Time: 25 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 5 minutes

This easy moist carrot cake cupcake recipe is the best!  Made from scratch with cream cheese frosting, you will not be able to stop eating these.  


Super Moist Carrot Cake Cupcakes

  • 2 1/2 cups Shredded Carrots, about 2-3 carrots
  • 2 cups Flour
  • 2 tsp Baking Soda
  • 2 Eggs
  • 1 1/4 cups Sugar
  • 1/2 cup Olive Oil
  • 3/4 cups Milk
  • 2 Tbsp Apple Cider Vinegar
  • pinch Salt
  • 3 tsp Cinnamon
  • 2 tsp All Spice
  • 1 tsp Nutmeg
  • 1/4 tsp Ground Cloves
  • 1 tsp Vanilla

Cream Cheese Frosting

  • 8 oz Cream Cheese
  • 1/2 cup Butter, softened
  • 4 cups Powdered Sugar
  • 2 tsp Vanilla


Super Moist Carrot Cake Cupcakes

  1. Pre-heat the oven to 375.
  2. Shred about 2-3 carrots and set aside. 
  3. In a glass measuring cup, combine the milk and apple cider vinegar and set aside. 
  4. In a mixing bowl combine the dry ingredients- flour, baking soda, salt, and spices.  
  5. In a separate large mixing bowl combine the wet ingredients- eggs, sugar, vanilla, olive oil, and the buttermilk mixture. 
  6. Pour the dry mixture into the wet slowly mixing together well.
  7. Fold in the shredded carrots thoroughly. 
  8. Pre-pare your cupcake tin with either normal cupcake liners or the fancy ones mentioned above and fill about 3/4 full.  
  9. Bake for 20-25 minutes until the a toothpick inserted in the middle comes out clean. 

Cream Cheese Frosting

  1. In a large bowl, beat the butter, vanilla, and cream cheese until silky.
  2. Slowly, 1 cup at a time, add in the powdered sugar until fully combined. 
  3. Frost and enjoy!
super moist carrot cake cupcakes with spices and cream cheese frosting pinterest


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