How to Make Carrot Cake Cupcakes

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How to Make Carrot Cake Cupcakes

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These moist carrot cake cupcakes have warm spices and rich cream cheese frosting. They are the perfect addition to your Easter dessert table!

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For the cupcakes: – all-purpose flour – whole wheat flour – baking soda – salt – ground cinnamon – ginger – nutmeg – canola oil -- light brown sugar – eggs – vanilla extract – grated carrots

Recipe Ingredients

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For the frosting: – cream cheese – unsalted butter – vanilla extract – powdered sugar

Recipe Ingredients

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Preheat the oven to 350°F. Line a standard muffin tin with paper liners. In a medium bowl, mix together all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, ginger, and nutmeg.

Recipe Instructions

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In a large bowl, whisk together the oil, brown sugar, eggs, and vanilla. Stir in grated carrots. Add dry ingredients and mix until just combined.

Recipe Instructions

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Divide batter evenly among the muffin cups (each should be about ⅔ full). Bake until a toothpick inserted into cupcakes comes out clean, 18-20 minutes. Let cool completely.

Recipe Instructions

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Make the frosting: Fit the bowl of a stand mixer with paddle attachment, and beat the cream cheese, butter, and vanilla on medium-high speed until very smooth and creamy. Beat mixture for 2 more minutes on medium-high.

Recipe Instructions

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On low speed, gradually mix in the powdered sugar and beat until fluffy. Frost cupcakes using a pastry bag or preferred kitchen tool and sprinkle with chopped pecans (if using).

Recipe Instructions

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I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind! Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!

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