Real Recipes From Real Home Cooks ®

carrot cake cupcakes

Recipe by
Darci Juris
Scottsdale, AZ

Sometimes making a full cake is just too much, and all you want is a baby cupcake to enjoy. This recipe is an easy way to achieve that. Serve for birthday parties, or to let a friend know you care.

yield 12 -14 cupcakes
prep time 30 Min
cook time 15 Min
method Bake

Ingredients For carrot cake cupcakes

  • 8 oz
    cream cheese
  • 4 Tbsp
    butter, at room temp
  • 1/2 tsp
    vanilla extract
  • 1 1/2 c
    powdered sugar
  • 1 c
    walnuts or pecans, chopped
  • 1 1/2 c
    all-purpose flour
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
  • 1 c
    brown sugar
  • 1/2 c
    vegetable oil
  • 1 lg
  • 2 c
    grated carrots

How To Make carrot cake cupcakes

  • 1
    Preheat oven to 350 degrees. Line muffin tin with paper or silicone liners.
  • 2
    Whisk together the flour, cinnamon, salt, baking powder, baking soda and nutmeg. Set aside
  • 3
    In a medium bowl, whisk together the sugar, oil and egg. Fold in the carrots and nuts.
  • 4
    Add the carrot mixture to the flour mixture. Stir to combine.
  • 5
    Spoon into muffin liners. Bake for approximately 12-15 minutes, or until toothpick comes out clean.
  • 6
    Meanwhile, make the frosting by mixing all ingredients together. Set aside.
  • 7
    Once cupcakes are done, cool for 10 minutes on rack, then remove from muffin pan and cool completely.
  • 8
    Once cool, frost cupcakes. To achieve the "swirl" frosting, add the frosting mixture to a ziploc bag. Squeeze all the frosting to one corner of the bag and make sure to release all the air before tightly closing bag. Cut off a small tip from the corner that you squeezed the frosting to, and gently squeeze frosting onto cupcake in a circular motion.
  • 9
    I recommend refrigerating cupcakes until ready to serve. ENJOY!