Cupcakes de zanahoria, also known as carrot cake cupcakes, are moist, warmly spiced individual carrot cakes made with freshly grated carrots and topped with cream cheese frosting. They deliver classic flavor in a convenient single-serving dessert.
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This easy cupcakes de zanahoria recipe uses simple pantry ingredients and fresh carrots to create a soft, tender crumb with balanced sweetness and cream cheese frosting that's not overly sweet.
They're perfect for birthdays, holidays, or anytime you want a comforting homemade dessert.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose flour: Provides structure and stability for the cupcakes.
- Baking powder and baking soda: Help the cupcakes rise evenly.
- Kosher salt: Balances sweetness in both the cake and frosting.
- Cinnamon, allspice, nutmeg, and cloves: Add warmth and depth to the cake.
- Granulated sugar: Sweetens and supports structure.
- Light brown sugar: Adds moisture and subtle caramel notes.
- Avocado oil: Keeps the crumb tender and moist. You can substitute grapeseed, sunflower, or vegetable oil.
- Eggs: Bind ingredients and add lift.
- Full-fat sour cream: Adds richness and softness.
- Freshly grated carrots: Provide moisture and natural sweetness.
- Unsalted butter: Adds structure and stability to the cream cheese frosting for piping.
- Confectioners' sugar: Sweetens and stabilizes the frosting.
- Dry whole milk powder: Improves body and creaminess in the frosting.
- Full-fat cream cheese: Adds tang and smooth texture to the frosting.
- Vanilla extract: Enhances flavor in both the cake and the frosting.
How to Make Cupcakes de Zanahoria
Note: Full instructions are provided in the recipe card below.
- Cupcake de Zanahoria: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. Finely grate the carrots, then weigh out 200 g and set aside.
- In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and cloves. Stir to combine.
- In a separate bowl, whisk together the granulated sugar, light brown sugar, oil, eggs, sour cream, and vanilla until smooth and well combined.
- Fold the grated carrots into the wet mixture.
- Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix. Divide the batter evenly among the liners, filling each about three-quarters full.
- Bake until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Cream Cheese Frosting: Using a stand mixer fitted with the paddle attachment, beat butter, salt, dry milk, and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds. Beat in vanilla. Refrigerate until ready to use.
- Assembling: Transfer the frosting to a piping bag fitted with a star tip and pipe swirls onto the cooled cupcakes. Serve immediately or refrigerate until ready to serve.
Hint: Grate the carrots finely. Large shreds release too much moisture and can cause dense or uneven texture.
Storage, Make Ahead, & Freezing
Storage: Store frosted carrot cake cupcakes in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 20-30 minutes before serving for the best texture.
Make Ahead: Bake the cupcakes up to 2 days in advance and store unfrosted at room temperature in an airtight container. Frost the day you plan to serve.
Freezing: Freeze unfrosted cupcakes tightly wrapped for up to 2 months. Thaw overnight in the refrigerator or at room temperature, then frost fresh.
Camila's Tips & Variations
- Cupcakes are dense: The batter was likely overmixed; stir just until the flour disappears.
- Cupcakes are dry: They were overbaked; remove as soon as a toothpick comes out clean.
- Frosting is too soft: Cream cheese was overmixed; chill for 20-30 minutes before piping.
- Want extra texture: Fold chopped walnuts, pecans, or raisins into the batter at the end to prevent overmixing.
Frequently Asked Questions
How do I know when carrot cupcakes are done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they're ready.
Why did my cupcakes sink in the middle?
They may have been underbaked, or the oven temperature was too low; bake until fully set, and avoid opening the oven early.
Why is my cream cheese frosting runny?
The cream cheese was likely overmixed; chill the frosting briefly to firm it before piping.
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Recipe
Cupcakes de Zanahoria
Equipment
- Box grater (fine side)
- Measuring Cups and spoons (or kitchen scale)
- sifter (optional but recommended)
- Stand Mixer or hand mixer (for frosting)
Ingredients
Cupcake de Zanahoria
- 240 g all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground allspice powder
- ⅛ teaspoon ground nutmeg powder
- A pinch of ground cloves powder
- 200 g fresh carrots , grated
- 100 g granulated sugar
- 100 g light brown sugar
- 100 ml avocado oil
- 2 large eggs , room temperature
- 70 g full-fat sour cream , room temperature
- 1 tablespoon vanilla extract
Cream Cheese Frosting
- 113 g unsalted butter , softened but still cool to the touch
- 227 g confectioners' sugar
- 1 tablespoon Nido dry whole milk
- 226 g cream cheese , cut into pieces and softened but still cool to the touch
- ¾ teaspoon vanilla extract
- Pinch of salt
Instructions
Cupcake de Zanahoria
- Preheat the oven to 350°F/175 °C and line a 12-cup muffin pan with cupcake liners. Finely grate the carrots and set aside.
- In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and cloves. Stir to combine.
- In a separate bowl, whisk together the granulated sugar, light brown sugar, oil, eggs, sour cream, and vanilla until smooth and well combined.
- Fold the grated carrots into the wet mixture.
- Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix. Divide the batter evenly among the liners, filling each about three-quarters full.
- Bake until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Cream Cheese Frosting
- Using a stand mixer fitted with the paddle attachment, beat butter, salt, dry milk, and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds. Beat in vanilla. Refrigerate until ready to use.
Assembling
- Transfer the frosting to a piping bag fitted with a star tip and pipe swirls onto the cooled cupcakes. Serve immediately or refrigerate until ready to serve.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
