Carrot Cake Cupcakes with Cream Cheese Frosting

The best carrot cake cupcakes with cream cheese frosting. Moist and flavourful carrot cake made in cupcake form. Easy to make and so delicious.

I don't know about you but I love carrot cake! If you're not a fan maybe you just haven't tried the right one yet. This carrot cake is flavourful but not over powering. It's also free of add ins likes raisins (yuck). This cupcake recipe is easy to do and the icing is a simple cream cheese frosting.

These carrot cake cupcakes are a hit amongst friends and my children also love them. I know veggies in desserts are not the best way to eat them, but, having my kids eat veggies in any form is a win for me!

How to Make Carrot Cake Cupcakes

Start by preheating the oven to 350F and line muffin pan with 10 liners.

Carrot Cake Batter

Wash, peel, and grate your carrots. Set aside. I like to use a fine cheese grater but if you want large carrot pieces you could use a regular sized grater.

In a medium sized bowl whisk together flour, baking soda, baking powder, and cinnamon. Set aside. In your stand mixer with the paddle attachment on cream the oil, white sugar, and brown sugar together. You want to mix for a good 2-3 minutes. You can also mix by hand as well.

Add in the grated carrots and eggs. Mix well to combine everything. Add in the dry ingredients and mix just until combined.

Pour the batter into the prepared muffin pan, filling each section 3/4 of the way full.

Bake for 17-20 minutes. Cupcakes are done when a toothpick inserted into the centre comes out clean. Let cupcakes cool to room temperature.

How to Make the Cream Cheese Frosting

For the frosting you can use a stand mixer, hand held mixer, or with a lot of muscles you can make it by hand. Whip butter and softened cream cheese together for 2 minutes. Add in the vanilla and icing sugar. Continue mixing until the texture is smooth and fluffy. This usually takes a few minutes.

Frosting the Cupcakes

When the cupcakes are completely cooled add the frosting to a piping bag fitted with a large star piping tip. In a circular motion pipe the frosting onto each cupcake.

If you don't have a piping bag, you can use a small spatula or knife to add the frosting on top.

Storing the Cupcakes

These cupcakes are best eaten the day they are made. You can store them in a fridge in an airtight container for up to 4 days. When refrigerated I like to let the cupcakes sit on the counter for 20 minutes to warm up to room temperature before eating.

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with this Carrot Cake Cupcakes with Cream Cheese Frosting!

If you make these cupcake you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

You Might Also Like

• Carrot Cake Loaf with Cream Cheese Frosting
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• Carrot Cake Cookies
• Overnight Cinnamon Rolls

Carrot Cake Cupcakes with Cream Cheese Frosting

Jessie M

The best carrot cake cupcakes with cream cheese frosting. Moist and flavourful carrot cake made in cupcake form. Easy to do and so delicious.

Print Recipe Pin Recipe

Prep Time 25 mins

Cook Time 18 mins

Servings 10 cupcakes

Equipment

• muffin tin

Ingredients

  

Carrot Cake Batter

• 2 C grated carrots
• 1/2 C vegetable oil
• 3/4 C white sugar
• 1/4 C brown sugar
• 2 large eggs at room temperature
• 2 C all purpose flour spooned and levelled
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Cream Cheese Frosting

• 2 tbsp salted butter at room temperature
• 4 oz cream cheese at room temperature
• 2 C icing sugar also called powdered sugar
• 1 & 1/2 tsp vanilla extract

Instructions

 

• Preheat oven to 350 F and add 10 lines to your muffin pan.

Carrot Cake Batter

• Wash, peel, and grate your carrots. Set aside.
• In a medium sized bowl whisk together flour, baking soda, baking powder, and cinnamon. Set aside.
• In your stand mixer with the paddle attachment on cream the oil, white sugar, and brown sugar together. You want to mix for a good 2-3 minutes. You can also mix by hand as well.
• Add in the grated carrots and eggs. Mix well to combine everything.
• Add in the dry ingredients and mix just until combined.
• Pour the batter into the prepared muffin pan, filling each section 3/4 of the way full.
• Bake for 17-20 minutes. Cupcakes are done when a toothpick inserted into the centre comes out clean. Let cupcakes cool to room temperature.

Cream Cheese Frosting

• For the frosting you can use a stand mixer, hand held mixer, or with a lot of muscles you can make it by hand. Whip butter and softened cream cheese together for 2 minutes.
• Add in the vanilla and icing sugar. Continue mixing until the texture is smooth and fluffy. This usually takes a few minutes.

Frosting the Cupcakes

• When the cupcakes are completely cooled add the frosting to a piping bag fitted with a large star piping tip. In a circular motion pipe the frosting onto each cupcake.

  If you don't have a piping bag, you can use a small spatula or knife to add the frosting on top.

Notes

Cupcakes are best eaten the day they are made but they can be stored in an airtight container in the fridge for up to 4 days.

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