Carrot Cake Cupcakes

Carrot cake cupcake with a bite taken out. It is topped with cream cheese frosting, a buttercream carrot, and green jimmie sprinkles.

These moist, spiced Carrot Cake Cupcakes are a springtime favorite! Packed with cozy spices, fresh carrots, and topped with luscious cream cheese frosting. Perfect for Easter or any occasion!

Course Dessert

Prep Time 1

Cook Time 30

Total Time 1 30

Servings cupcakes

Calories 395kcal

Author Michelle

Ingredients

Carrot Cake Cupcakes

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
¼ teaspoon salt
3 eggs
2 cups sugar
¾ cup oil (light tasting like avocado or light olive oil)
¾ cup buttermilk
⅔ cup unsweetened applesauce
2 teaspoons vanilla extract
3 large carrots finely grated or processed (about 2 cups)
1 cup chopped pecans

Cream Cheese Frosting

½ cup butter room temperature
8 ounces cream cheese softened to room temperature
1½ pounds powdered sugar (about 5½ cups)
2 tablespoons cream
1½ teaspoons vanilla extract

Instructions

Carrot Cake Cupcakes

Preheat oven to 350°F. Line a muffin tin with paper liners. Set aside.
In a mixing bowl, stir together the flour, baking soda, cinnamon, and salt.
2 cups flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, ¼ teaspoon salt
In a large mixing bowl, beat eggs, sugar, vegetable oil, buttermilk, applesauce, and vanilla with a mixer until smooth.
3 eggs, 2 cups sugar, ¾ cup oil, ¾ cup buttermilk, ⅔ cup unsweetened applesauce, 2 teaspoons vanilla extract
Add the flour mixture to the egg mixture and mix until just combined.
Fold in carrots and pecans to incorporate.
3 large carrots, 1 cup chopped pecans
Fill each cup in prepared muffin tin ⅔ of the way with batter.
Bake in 350°F oven for 15-25 minutes, or until a toothpick comes out clean.

Cream Cheese Frosting

In a large mixing bowl, cream together butter and cream cheese.
½ cup butter, 8 ounces cream cheese
Slowly add in powdered sugar and continue beating until well combined and creamy.
1½ pounds powdered sugar
Add cream and vanilla and beat again until combined. If mixture is still too thick for your liking, add an additional tablespoon of milk and beat again until you reach you desired consistency.
2 tablespoons cream, 1½ teaspoons vanilla extract
Pipe or spread onto completely cooled cupcakes

Video

Notes

Make Ahead: Bake the cupcakes a day ahead and store unfrosted in an airtight container. Frost just before serving for the freshest taste.
Storage: Once frosted with cream cheese frosting, store cupcakes in an airtight container in the fridge for up to 5 days. For best flavor and texture, let them sit at room temperature for about 30 minutes before serving.
Freezer Directions: Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the fridge and frost before serving.

Nutrition