These moist carrot cake cupcakes are topped with the fluffiest cream cheese frosting, just sweet enough, without going overboard. The frosting gets a cozy upgrade from brown sugar, cinnamon, and a handful of toasted pecans, making it perfect for birthdays, brunches, or honestly… any random Tuesday.
My Favorite Carrot Cake Cupcakes
If there’s one cupcake I’ll never get tired of baking—or eating—it’s this one. It’s part carrot cake, part banana bread, and all kinds of moist, fluffy, lightly spiced perfection. Oh, and that frosting? You might find yourself making it just to eat with a spoon. I’m not judging.
I’ve baked a lot of cupcakes over the years, and if I’m being honest, overly sweet ones just don’t do it for me. These? They hit that cozy sweet spot. Not cloying. Not bland. Just the right amount of warm cinnamon, brown sugar, and mellow banana to make you want to go back for another. And maybe one more after that.
Why These Cupcakes Deserve a Spot in Your Life
They’re not trying too hard. They’re just really good. Soft, moist, a little earthy from the carrots, gently sweet from the bananas, and topped with a frosting so smooth and tangy it should have its own fan club. That cream cheese frosting, by the way, gets a little twist—brown sugar and cinnamon, plus a scattering of toasted pecans for crunch and nuttiness. I love that contrast.
These are what I’d bring to a spring shower, a birthday brunch, or just because I want a cupcake. I’ve even made these as a 9×13 cake when I’m not in the mood to deal with cupcake liners. (Don’t worry, I’ve got tips for that below.)
You know what else? These freeze beautifully. Pop a few in the freezer, frosted or not, and future you will be so grateful when the craving hits.
Let’s Talk About the Frosting
This isn’t your average cream cheese frosting. I swap in brown sugar for part of the powdered sugar and add a pinch of cinnamon. It makes a big difference. It’s not just sweet, it’s interesting. You could also use a traditional cream cheese frosting or creamy caramel cream cheese frosting.
And then there are the toasted pecans. Toasting them brings out a deep, buttery flavor that raw nuts just don’t have. Trust me, once you try it, you’ll toast your pecans forever.
Want to Make a Cake Instead?
Same batter. No changes. Just pour it into a greased 9×13 pan and bake it for about 30 minutes instead of 18-20. Start checking it around the 28-minute mark with a toothpick. If it comes out clean, you’re good to go.
Ingredients For Moist Cupcakes
The Secret Star: Banana
I know banana isn’t typical in a carrot cake, but that’s kind of the point. It softens everything. Adds natural sweetness and makes the crumb even more tender. You don’t taste “banana bread,” but you get that moisture and balance that just works.
One Tip You Can’t Skip
Grate your own carrots. I mean it. Put down the bag of pre-shredded carrots, they’re too thick, too dry, and don’t melt into the batter the way fresh ones do. I use a box grater and it only takes a minute or two. Totally worth it. Your cupcakes will be softer, more tender, and no weird crunchy bits hiding inside.
Do You Have to Toast the Pecans?
Yes. Yes, you do.
It only takes five minutes in a dry skillet over medium heat. Stir them constantly so they don’t burn and pull them off as soon as they smell amazing and start to brown. That extra step? Totally worth it.
How To Make Fabulous Cupcakes
Step One: Prep Everything
Preheat oven to 350º and line 24-cup cupcake pans with paper liners or spray a 9 X 13-inch pan with cooking spray. Shred the carrots and mash the bananas.
Step Two: Dry Mix
Whisk together flour, baking soda, cinnamon and salt. Set aside.
Step Three: Wet Mix
With an electric mixer, combine eggs and sugar and mix until well combined for 2-3 minutes. Add buttermilk and vanilla and mix until combined. Stir in the grated carrots and banana.
Add the dry ingredients and stir just until they are incorporated into the batter. Add the melted butter and stir until it is just incorporated. Do not over-mix.
Step Four: Scoop and Bake
Scoop the batter into the cupcake liners, filling each liner 3/4 full using an ice-cream scoop.
Bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.
Step Five: Frost Like You Mean It
With an electric mixer, combine the cream cheese and room temperature butter. Add the sugars, vanilla, and cinnamon.
Once the cupcakes are cool, spread a thick layer of frosting on top of them. Sprinkle with toasted pecans.
These are one of my all-time favorite cupcakes. Right up there with my cream cheese chocolate cupcakes, which are ridiculously good, too.
Bake these for someone you love. Or for yourself. You deserve it.
Let me know if you try them—I’d love to hear what you think. Or if you start eating the frosting straight from the bowl. Because… same.
Don’t Forget!
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Ingredients
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 3 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 1 1/2 cups carrots finely grated, 3-4 carrots
- 1 cup banana mashed
- 8 tablespoons butter melted
Frosting
- 12 ounces cream cheese room temp
- 8 tablespoons butter room temp
- 1 lb. powdered sugar sifted (4 cups)
- 2 tablespoons brown sugar
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1/2 cup pecans chopped and toasted
Instructions
- Preheat oven to 350º and line 24-cup cupcake pans with liners or spray a 9 X 13 inch pan with cooking spray.
- Whisk together flour, baking soda, cinnamon and salt Set aside.
- With an electric mixer, combine eggs and sugar and mix until well combined for 2-3 minutes. Add buttermilk and vanilla and mix until combined. Stir in the carrots and banana. Add the dry ingredients and stir just until they are incorporated into the batter. Add the melted butter and stir until it is just incorporated. Do not over mix. Scoop the batter into the cupcake liners, filling each liner 3/4s full using an ice-cream scoop.
- Bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.
- Frosting: With an electric mixer combine the cream cheese and room temperature butter. Add the sugars, vanilla and cinnamon. Spread a thick layer of frosting onto the cooled cupcakes. Sprinkle with toasted pecans.
- Can make into a cake using a 9 x 13 pan, increase the baking time to 30 minutes.
Notes
- Refrigerate the frosting before piping to make it easier to work with.
- You can make the cupcakes in advance and freeze until you are ready to frost.
Nutrition
I first published this Banana Carrot Cake Cupcake recipe on my Southern food blog Butter and Baggage.
