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Easy recipe for moist pumpkin carrot cupcakes with cranberries

Pumpkin Carrot Cupcake Recipe

Easy and quick recipe for moist and decadent pumpkin carrot cupcakes with added flavor from cranberries.
Servings 12 cupcakes


For the cupcakes

  • 1/2 cup white sugar
  • 1/2 cup brown sugar packed
  • 1/4 cup canola oil
  • 1 cup grated carrots half fine, half coarse
  • 1/2 cup canned pure pumpkin puree
  • 1/4 cup greek yoghurt
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 cup dried cranberries roughly chopped

For the frosting

  • 8 ounces (1 pack) cream cheese room temperature
  • 1 stick butter room temperature
  • 1 tablespoon pumpkin puree
  • 2 cups powdered sugar



  • Preheat the oven to 350°F. Line a cupcake tin with paper cups.
  • Grate the carrots, half of the amount with the coarse side and half with the fine side of the grater.
  • Finely chop the cranberries, putting aside a small amount for sprinkling on top of frosting if desired.
  • In a large bowl, lightly whisk together the sugars, oil, pumpkin puree, yogurt and eggs.
  • In another bowl, mix the flours, baking powder, baking soda, salt, cardamom, cinnamon, nutmeg, cloves and ginger. Gently fold the dry ingredients into the egg mixture until just combined.
  • Lightly stir in grated carrots and cranberries, taking care not to over-mix. Spoon the batter into the cups, leaving a bit of room for expansion in the oven. Bake until a toothpick inserted in the middle comes out clean, about 18-20 minutes.


  • To make the frosting: mix cream cheese and butter together with an electric mixer in a bowl until completely combined and clump-free. Add pumpkin puree and mix to combine. Gradually add powdered sugar and mix until the texture is completely smooth. If you prefer a thicker frosting, gradually add more powdered sugar until you reach desired texture. Make sure the cupcakes have cooled completely before frosting them. Sprinkle the tops with finely chopped cranberries.