Carrot Cake Cupcakes

Darci Juris


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.


☆☆☆☆☆ 0 votes

12-14 cupcakes
30 Min
15 Min



  • 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 large
  • 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.

Printable Recipe Card

About Carrot Cake Cupcakes

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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