These homemade Carrot Cake Cupcakes are so easy to make from scratch!!
The moist carrot cake, topped with the extra added creamy sweetness from the homemade cream cheese frosting is just the perfect combination.
You could leave them plain or decorate the top with some candies in the shape of a carrot for an extra fun touch!
I think they would look really nice sitting on the dessert table for Easter this year too!
Carrot Cake Cupcakes
These carrot cake cupcakes are a great dessert to bring to any springtime gatherings.
Which is exactly why they are perfect for Easter, Mother’s Day or really any day you want to enjoy them.
And since they include fresh carrots in teh batter, they must be “healthy”, right??
Carrot Cake Cupcakes Ingredients
- Flour
- Sugar
- Cinnamon
- Baking Soda
- Eggs
- Vegetable Oil
- Carrots
Cream Cheese Icing Ingredients
- Butter
- Cream Cheese
- Powdered Sugar
- Milk
How to Make Carrot Cupcakes
Before you get started, shred your carrots using a hand grater or food processor.
Step 1: Preheat oven to 350 degrees and put cupcake liners in muffin tin.
Step 2: Combine flour, sugar, cinnamon and baking soda in a bowl and mix well.
Step 3: In another large bowl, beat eggs and slowly add oil while continuing to beat.
Step 4: Add flour mixture to egg mixture and mix well.
Step 5: Stir in shredded carrots.
Step 6: Fill cupcake liners about 2/3 full with carrot cake mixture.
Step 7: Bake for 20 minutes, or until toothpick inserted in center comes out clean.
Step 8: Cool cupcakes in pan 10 minutes then move to cooling rack to finish cooling before icing.
How to Make Cream Cheese Icing
Step 1: Beat butter and cream cheese in large bowl until light and fluffy.
Step 2: Add in powdered sugar and milk and beat on high until smooth.
Step 3: Ice cupcakes with cream cheese icing.
Step 4: Decorate with Reese’s Pieces or any other orange and green candies.
More Cupcake Recipes
- Coconut Bird’s Nest Cupcakes Recipe – Here’s another great recipe idea for Easter or any Springtime gathering. Coconut Bird’s Nest Cupcakes are a classic!
- Easter Lamb Cupcakes – If you aren’t making these for Easter, it really doesn’t matter if you call them lamb or sheep cupcakes. These sheep cupcakes could also be great for any barn yard birthday parties, baptisms, confirmations, and baby showers.
Carrot Cake Cupcakes
Ingredients
CAKE:
- 2 cup Flour
- 2 cup Sugar
- 2 tsp Cinnamon
- 2 tsp Baking Soda
- 4 Eggs
- 1 cup Vegetable Oil
- 4 cups shredded Carrots
ICING:
- 1 cup softened Butter
- 16 oz softened Cream Cheese
- 8 cup Powdered Sugar
- 1 tbsp Milk
Instructions
- Preheat oven to 350
- Put cupcake liners in muffin tin.
- Combine flour, sugar, cinnamon and baking soda in a bowl and mix well.
- In large bowl, beat eggs and slowly add oil while continuing to beat.
- Add flour mixture to egg mixture and mix well.
- Fold in carrots.
- Fill cupcake liners about 2/3 full.
- Bake 20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan 10 minutes then move to cooling rack to finish cooling.
- Beat butter and cream cheese in large bowl until light and fluffy.
- Add in powdered sugar and milk and beat on high until smooth.
- Ice cupcakes with icing.
- Decorate with Reese’s Pieces or any other orange and green candies.
Video
Nutrition
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
