Carrot Cake Cupcakes with Cream Cheese Frosting
User Reviews
5.0
78 reviews
Excellent
Carrot Cake Cupcakes with Cream Cheese Frosting
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These supremely tender Carrot Cake Cupcakes with Cream Cheese Frosting are a pint-sized carrot cake. They're perfect for passing around at Easter potlucks and come together in just about 30 minutes!
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Ingredients
For the Frosting
- ½ cup salted butter softened to room temp
- 16 oz regular cream cheese softened to room temp
- 1 lb powdered sugar
- 1 tsp vanilla extract
For the Cupcakes
- 2 cups all purpose flour
- 2 tsp baking soda
- 1 tsp table salt
- 4 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 tsp ground ginger
- 1 ⅔ cups granulated sugar
- 1 ¼ cups canola oil
- 4 large eggs
- 3 cups grated peeled carrots
- ½ cup chopped walnuts optional
- ½ cup raisins optional
Instructions
Make the Frosting
- Combine butter, cream cheese, and vanilla. Beat with electric whisk on medium high, until smooth and incorporated. Add sugar gradually and beat well until fully combined and smooth. Cover and place in fridge to chill at least 30 minutes to firm enough to frost cupcakes.
Make the Cupcakes
- Preheat oven to 350°F. Line 24 muffin tins with cupcake liners.
- In a large bowl, whisk flour, baking soda, salt, cinnamon, nutmeg and ginger until well blended.
- In another bowl, whisk sugar and oil until well blended. Whisk in eggs 1 at a time. Slowly fold in flour mixture with wet mixture using rubber spatula, just until batter is incorporated.
- Fold in carrots, and optional walnuts and raisins. Divide batter evenly into 24 muffin tins.
- Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out almost clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before frosting.
- When ready to serve, let chilled frosting rest at room temp long enough to reach desired frosting consistency. Frost cupcakes and serve.
- If you'd like to fill the inside of cupcakes with frosting, simply use a sharp knife to cut a quarter-sized circle (about halfway deep into the cupcake) and fill with frosting. Replace the top layer of cupcake, and frost the tops.
Notes
- If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!
- Join our Free Recipe Club and get our newest, best recipes each week!
- Make sure your butter and cream cheese are softened to room temperature before beating. This will help your frosting turn out smooth and velvety (and will also make your life much easier).
- We think this 4-Ingredient Salted Caramel Sauce would go perfectly on carrot cake cupcakes.
- For more substitutions and variations, see original article.
Nutrition Information
Show Details
Calories
338kcal
(17%)
Carbohydrates
46g
(15%)
Protein
4g
(8%)
Fat
25g
(38%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
0.2g
Cholesterol
57mg
(19%)
Sodium
302mg
(13%)
Potassium
125mg
(4%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
2620IU
(52%)
Vitamin C
1mg
(1%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 57mg | 19% |
| Sodium | 302mg | 13% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 2620IU | 52% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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