Go Back

Carrot Cake Cupcakes

Incredibly soft and moist with loads of flavor, these Carrot Cake Cupcakes are filled with your favorite fall spices. Make them egg-free for an allergy-friendly cupcake recipe!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 12
Calories 228 kcal



  • 1 1/2 Cups All-purpose Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/8 tsp Ground Cloves
  • 3/4 Cup Melted Butter
  • 2/3 Cup Brown Sugar (Or coconut sugar)
  • 1 Egg OR "Flax Egg" (see notes for flax egg)
  • 3 Tbsp Sour Cream
  • 1/2 tsp Vanilla Extract
  • 1 1/2 Cup Grated Carrots


  • 1 Cup Powdered Sugar
  • 1 Tbsp Melted Butter
  • 1 1/2 Tbsp Hot Water
  • 1/4 tsp Vanilla Extract



  • Preheat the oven to 350 degrees F and line a muffin tin with baking cups.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves. Set aside.
  • In a separate bowl, whisk together melted butter, brown sugar, egg/flax egg, sour cream, and vanilla extract. Gently stir in the grated carrots.
  • Add the dry ingredients to the wet and gently fold until just incorporated. Scoop the mixture into the prepared baking cups, filling them about 3/4 full. Bake for 20 minutes or until a toothpick comes out clean.


  • Whisk together the powdered sugar, melted butter, vanilla, and hot water until there are no clumps. Add more hot water for a thinner consistency. Spread onto the tops of the cupcakes once they have completely cooled.


  • High altitude: No adjustments needed.
  • Flax egg: To substitute the egg in this recipe, make a flax egg consisting of 1 tablespoon ground flax and 3 tablespoons water. Let the mixture sit in the refrigerator for at least 10 minutes to thicken.
Keyword Carrot Cake Cupcakes, Egg-free Carrot Cake Cupcakes