The Best Carrot Cake Cupcakes With Cream Cheese Frosting


These are the best carrot cake cupcakes I’ve ever had! With a cream cheese frosting, of course. Perfect for dessert or brunch!



Prep Time : 30 minsCook Time : 15 minsYield : 12 cupcakes 1x
For more desserts, check out our other dessert recipes. 
Ingredients:

  • 1 cup flour
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups grated carrots (heaping)
  • 2/3 cup oil
  • 2 eggs, beaten

for the frosting

  • 4 ounces cream cheese
  • 4 tablespoons butter
  • 2+ cups powdered sugar
  • 1 teaspoon vanilla

Instructions:

  • Preheat the oven to 350 degrees. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine the grated carrots and the oil. Slowly add the flour mixture, stirring until just mixed. Add the beaten eggs and stir a few times (like 15 or less around the bowl – the fewer the better)!
  • Grease a muffin tin or use paper liners. Scoop the batter into a muffin tin, filling each muffin tin about 2/3 of the way up the side. Bake for 13 minutes, check how they’re doing, and add a few minutes if necessary. I find that the baking time varies greatly with oven, so just check for the right golden brown color and springy tops. Allow the cupcakes to cool.
  • For the frosting, blend the cream cheese, butter, and vanilla until smooth. Slowly beat in the powdered sugar until smooth. Transfer to a plastic bag or similar tool for piping the frosting evenly on the cupcakes.
  • Jump To full instructions and recipe notes >> Read more…

PIN it The Best Carrot Cake Cupcakes With Cream Cheese Frosting

Recipe adapted from pinchofyum