Carrot Cupcakes are a moist and tasty holiday dessert. These Carrot Cake Cupcakes with cream cheese frosting are perfect for Easter!
Carrot Cake is one of those desserts that you just have to make around Easter time each year. It’s a dessert that’s great anytime of the year but, naturally, it gets really popular when the holiday swings around. It’s a solid dessert: delicious cake batter is laced with some freshly shredded carrots- a somewhat sweet vegetable. What you get is a delicious and moist spiced cake with sweet carrot flavor spread throughout. What could make this dessert even better? Making it into Carrot Cupcakes!
Carrot Cake Cupcakes take all the delicious flavors of a slice of carrot cake and put into a ready-to-eat cupcake. No need to hack off a slice or deal with an overcooked end piece of cake- these Easy Carrot Cake Cupcakes cook up quickly and evenly! You still get plenty of carrot flavor in each bite and, to top it all off, there’s a delicious cream cheese frosting. Hit with a garnish of pecans, it gets too easy to love this dessert!
These Moist Carrot Cupcakes would be great for any Easter parties or get-togethers you have coming up. Make up a batch or two- we’re sure that people are going to eat these up! You’ll find the recipe below. Hope you love them!
Loved our recipe? Try some other delicious cupcake recipes!
Our Homemade Funfetti Cupcakes are a tasty treat that’s perfect for birthday parties. We use an easy-to-make batter that makes a delicious, moist cupcake every time thanks to a little touch of sour cream. Goes great with a topping of buttercream frosting and some rainbow jimmies!
For a delicious berry-flavored treat, go with our Strawberry Pie Cupcakes. We use a boxed cake mix to make these cupcakes simple and easy, giving us plenty of time to make a strawberry frosting and to prep a strawberry pie filling as well! All of this, plus a strawberry garnish, ensures that this strawberry dessert recipe is one of the best.
If you love having a root beer float every now and then, you’ll want to try our Root Beer Float Cupcakes. The combo of root beer and root beer extract or concentrate in the batter ensures you won’t miss any of those delicious soda flavors! If that wasn’t enough, we also have a root beer buttercream frosting to top it all off- yum!
Ingredients for Carrot Cake Cupcakes
Carrots – You can buy pre-shredded carrots at the store, but I would avoid these. They never taste nearly as fresh as carrots you’ve shredded at home.
Butter – Softened.
Cream Cheese – Softened as well.
How to make Carrot Cupcakes
Prep your cupcake batter by mixing wet and dry ingredients separately before combining. Fold in shredded carrots.
Transfer batter to lined cupcake pan and bake 20 minutes at 350 degrees. Cool in pan for 10 minutes before moving to cooling rack.
Beat together butter and cream cheese before adding sugar and milk. Mix into a frosting then top cupcakes and garnish with crushed pecans.
Like a lot of cake recipes, we’ll start by prepping the wet and dry ingredients separately. In one bowl, whisk together the flour, sugar, cinnamon, and baking soda. In another, beat together the eggs and slowly add the oil.
Once the oil and eggs are combined, start gradually adding and beating in the dry ingredients.
This will eventually come together into a cake batter. To this batter, we’re going to add our carrots, which we’ve shredded using a grater. Fold them in until combined.
Now we’re going to add our batter to a lined cupcake pan. Fill the cups about 2/3 of the way full then set in a 350 degree oven to bake for about 20 minutes. Your Easy Carrot Cupcakes are done when a toothpick poked into the center pulls out clean. While the cupcakes bake, make your frosting.
How to make cream cheese frosting
To make the cream cheese frosting, start by beating together the butter and cream cheese. Beat them until light and fluffy then add in the milk and powdered sugar. Now beat on high until the frosting is fully combined and smooth. Transfer to a piping bag.
All that’s left after the Carrot Cupcakes finish baking is to let them cool before frosting. We let ours cool in the pan for about 10 minutes before moving them to a rack to cool completely. Once cool, pipe a nice mound of frosting atop each cupcake and garnish with some crushed or chopped pecans. Dig in and enjoy!
- 2 cup Flour
- 2 cup Sugar
- 2 tsp Cinnamon
- 2 tsp Baking Soda
- 4 Eggs
- 1 cup Vegetable Oil
- 4 cups Finely Shredded Carrots
- 1 cup Butter softened
- 16 oz Cream Cheese softened
- 8 cup Powdered Sugar
- 1 tbsp Milk
- Preheat oven to 350
- Add cupcake liners to cupcake pan.
- Combine flour, sugar, cinnamon and baking soda in a bowl and whisk well.
- In large bowl, beat eggs and slowly add oil while continuing to beat.
- Add flour mixture to egg mixture, small amounts at a time.
- Fold in finely shredded carrots.
- Fill the cupcake liners about 2/3 of the way full.
- Bake for 20 minutes or until toothpick inserted in center comes out clean. All to cool in pan 10 minutes then move to cooling rack to finish cooling.
- Beat the butter and cream cheese in large bowl until light and fluffy.
- Add in powdered sugar, one cup cat a time. Add a small amount of milk and beat on high until smooth and desired consistency is reached.
- Top cupcakes with icing.
- Top with a few chopped nuts or candies if desired.