Incredible Carrot and Raisin Cream Cheese Cupcakes for Easter

These Carrot and Raisin Cream Cheese Cupcakes are the perfect Easter treat—moist, spiced just right, and topped with a tangy, creamy frosting! 🥕 Whether you’re baking for a family gathering or just treating yourself, these cupcakes are a must-try. Decorate them with grated carrot, jelly beans, or even speckled candies for a festive touch. One bite, and you’ll see why they’re an Easter favorite!

Topping Carrot and Raisin Cream Cheese Cupcakes with With Shredded Carrots on Top

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This Easter, you’ll want to make a place for these carrot and raisin cream cheese cupcakes! I don’t know about you, but when I think of Easter, I think of carrot cake.

Maybe it’s because of the Easter bunny and his love for carrots. Maybe it’s because we usually start a garden in the spring, and carrots are one of the first seeds planted. Or maybe it’s because it is a family tradition and I can’t think of the holiday without it.

I have to admit, these are some of my favorite cupcakes. These carrot and raisin cream cheese cupcakes are super moist, and the cream cheese frosting has a tangy bite.

How do I know? Because I taste-tested these for you…four of them, to be exact. I admit it, I lost control! But that is how good they are, and I’m pretty sure you will think the same!

Making the Carrot and Raisin Cream Cheese Cupcakes Batter

These carrot and raisin cream cheese cupcakes combine fresh ingredients, a tried-and-true recipe, and a frosting that’s simple yet classic. Beyond their flavor, they’re fun to decorate for an Easter-themed look.

Step 1: Preheat and Prepare The Cake

This carrot and raisin cream cheese cupcake recipe is foolproof. I know that because I got it from Ina Garten’s Foolproof cookbook. The cake is simple by design, so you can add frills with the frosting and decoration. The only change I made to her recipe was adding raisins and changing the bake time for the cupcake version.

Start by preheating the oven to 400 degrees and grease two 12-count muffin tins with cooking spray. In a large bowl, mix together 2 cups of flour, 2 teaspoons of cinnamon, 2 teaspoons of baking soda, and 1.5 teaspoons of kosher salt.

Mixing Cake Batter Ingredients with a Wooden Spoon in a Large Plastic Bowl

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Step 2: Mix Wet Ingredients

In an electric mixer such as a Kitchen Aid, blend 2 cups sugar, 3 large eggs, 1 1/3 cups vegetable oil, and 1 teaspoon vanilla on low until it is light yellow and thick.

Mixing Eggs, Sugar, Oil, and Vanilla in a Large Metal Mixing Bowl

Step 3: Combine Wet and Dry Ingredients

Slowly add in the dry ingredients while the mixer is still on low.

Mixing All Cake Batter Ingredients Together in a Large Metal Bowl

Step 4: Grate the Carrots

Use a box grater to grate 4-5 large carrots. It is best to use a box grater and not the food processor because the food processor will cause the carrots to be too wet and cause the cupcakes or cake to fall.

Step 5: Add Raisins

Add 1 cup of raisins and 1 tablespoon of flour. The flour keeps the raisins from clumping together. Mix that up and stir it into the wet batter.