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Carrot Cake Cupcakes
5 from 6 votes

Carrot Cake Cupcakes

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 10 cupcakes
Calories: 394 kcal
Course: Dessert
Cuisine: American

Ingredients

Carrot Cupcakes
  • 1/2 cup all-purpose flour 2 tablespoons
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • salt dash
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup carrot shredded
  • 1/3 cup vegetable oil
  • 1/2 cup granulated sugar
  • 2 egg large
  • 1/2 teaspoon vanilla extract
Frosting
  • 4 ounces cream cheese room temperature
  • 1/2 cup butter room temperature
  • 2 1/2 cups powdered sugar
  • 3 tablespoons heavy cream
carrot topper
  • 4 ounces orange fondant
  • gel food color leaf green

Instructions

Cupcakes
    Cup of Yum
  1. Preheat your oven to 400 degrees. Line a muffin pan with cupcake liners.
  2. In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. In a large mixing bowl, add in the oil, sugar, eggs, and vanilla extract. Beat with a hand mixer on medium until combined.
  4. Once your wet ingredients are incorporated, slowly add 1/3 of the dry ingredients. Beat until the dry ingredients are worked in. Repeat with the last to thirds of the dry ingredients.
  5. Once the ingredients are well-combined, fold in the shredded carrots.
  6. Scoop the batter into your muffin pan and fill ¾ full.
  7. Bake for about 20 minutes or until a toothpick comes out clean when inserted in the center of the cupcake. Allow to cool completely.
Frosting
  1. In a mixing bowl, add in the cream cheese and butter. Mix until light and fluffy.
  2. Add in the powdered sugar and heavy cream. Mix until incorporated. Turn the mixer on high and beat for another 2 minutes until the frosting is fluffy.
  3. Add the frosting into a piping bag with a 1A tip and pipe swirls on the cooled cupcakes.
Toppers
  1. Divide your orange fondant into 10 1-inch balls.
  2. Roll out each ball into a 2-inch long shape and ½ an inch thick. It should resemble a baby carrot.
  3. Flatten the top of your fondant carrot where the leaves will go. Work the other end with your fingers to give to taper it off and give it a sort of point.
  4. Use a toothpick to score some lines on the fondant carrot. This will give it some realistic texture. Place a fondant carrot on top of each frosted cupcake.
  5. Color about 1/4 cup of the leftover frosting with leaf green gel food color. Place in a piping bag fitted with a small round piping tip. Add 3 green leaves to the top of each carrot.
  6. Store in an airtight container in the fridge.

Nutrition Information

Calories 394kcal (20%) Carbohydrates 46g (15%) Protein 2g (4%) Fat 22g (34%) Saturated Fat 15g (75%) Cholesterol 75mg (25%) Sodium 166mg (7%) Potassium 85mg (2%) Sugar 40g (80%) Vitamin A 2155IU (43%) Vitamin C 0.6mg (1%) Calcium 36mg (4%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 10 cupcakes

Amount Per Serving

Calories 394

% Daily Value*

Calories 394kcal 20%
Carbohydrates 46g 15%
Protein 2g 4%
Fat 22g 34%
Saturated Fat 15g 75%
Cholesterol 75mg 25%
Sodium 166mg 7%
Potassium 85mg 2%
Sugar 40g 80%
Vitamin A 2155IU 43%
Vitamin C 0.6mg 1%
Calcium 36mg 4%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.