Carrot Cake Cupcakes

I am hopelessly, madly, head-over-heels devoted to this Sigrid's carrot cake recipe. Ever since that first glorious bite, I've never been the same. Sigrid was my mom's dear friend, and every year of my childhood, like clockwork, she gifted us the most delicious carrot cake. Eventually, I managed to get my hands on her recipe and, wouldn't you know it, I fell in love with it all over again. Recently, I tweaked the original recipe to make these heavenly little bites—adding a little sour cream for tenderness and a touch more spice, but sticking with Sigrid's use of granulated sugar and plenty of carrots. They're essentially her famous carrot cake in cupcake form, and they are spectacular in every way.

The cupcakes are extremely moist and flavorful, and the cream cheese frosting on top is a cloud of tangy, sweet heaven. Sprinkle a few toasted pecans on top and I could eat a dozen of 'em in one sitting! If you're looking for a dessert to tote along to Easter lunch or a big egg hunt, these cupcakes are just the thing.

Here are more great Easter cupcake ideas and spring desserts to try next!

Can you use pre-shredded carrots in these carrot cake cupcakes?

No, grab a box grater and grate the carrots yourself for this recipe. Pre-shredded carrots tend to be dry and tough, which can result in dry cupcakes. Freshly grated carrots will keep your cupcakes moist and delicious!

Is oil or butter better for cupcakes?

Oil! Butter is wonderful—and don’t worry, there’s plenty of it in the frosting—but vegetable oil is the secret to the best cupcakes. Since oil stays liquid at room temperature, it helps the cupcakes bake up super soft, tender, and fluffy every time.

Can you double this carrot cake cupcake recipe?

Absolutely! If you need cupcakes for a crowd, you can double (or even triple) this recipe. Just a couple of little tips: first, make sure you’re using a really big mixing bowl if you double it—the carrots add a lot of volume! Second, when you’re baking multiple pans, be sure to rotate them halfway through so the cupcakes bake evenly.

Do carrot cake cupcakes need to be refrigerated?

If they’re frosted, then yes, they should be refrigerated in an airtight container. Cream cheese frosting shouldn’t sit out for more than two hours. Unfrosted cupcakes can be stored at room temperature on the countertop.

Can you freeze carrot cake cupcakes?

Absolutely! The unfrosted cupcakes can be stored in a freezer-safe zip-top bag or an airtight container for up to three months. When you're ready to use them, let the cupcakes thaw at room temperature before adding the frosting. Cream cheese frosting doesn't freeze well—it tends to become grainy when defrosted. For the best results, wait to make the frosting until just before serving.