Carrot Cake Cupcakes

These Carrot Cake Cupcakes are going to be your new favorite go-to cupcake! They’re great for dessert or even to serve at a pretty brunch – think about those baby showers and wedding showers!

Confession: I didn’t like carrot cake when I was a kid. I don’t know what it was, but I think it was just that it felt too much like a “grown-up dessert”. I hope that makes sense. I guess carrot cake always just seemed boring to me. I’ve definitely changed my opinion on carrot cake and it’s a favorite sweet treat now.

I made these carrot cake cupcakes to add a little fun factor to something I always considered old and boring.

You know I love to have the kids help in the kitchen and baking is a favorite of theirs! If you portion things out ahead of time, they can help pour and stir without any stress.

If you have older kids, they can help measure ingredients.

What kid doesn’t love stirring?

Making carrot cake into cupcakes just makes it a little more fun!

Don’t forget some pretty cupcake liners, like these teal ones that we used. I think they look great with the orange colored cupcakes!

5.0 from 3 reviews

Carrot Cake Cupcakes

 

Save Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Carrot cake cupcakes are perfect for any party or even brunch!

Author: Christina Shirley

Recipe type: Dessert

Serves: 18-24

Ingredients

Cupcake

• 2 cups flour
• 2 cups sugar
• 1½ tsp cinnamon
• 2 tsp baking soda
• 1 tsp salt
• 1½ cups vegetable oil
• 3 eggs
• 2½ cups grated carrots

Frosting

• 8 oz. cream cheese
• ½ cup butter
• 2 tsp vanilla
• 3½ cups powdered sugar
• 1 cup chopped walnuts for topping (optional)

Instructions

1. Preheat your oven to 350 degrees.
2. Line a muffin pan with cupcake liners.
3. In a large bowl, combine flour, sugar, cinnamon, baking soda, and salt and whisk to mix the dry ingredients together.
4. Next, add the vegetable oil and eggs, and mix well.
5. Stir in grated carrots.
6. Fill cupcake liners with batter, ⅔ full.
7. Bake cupcakes for 20-22 minutes.
8. Meanwhile, in a large bowl combine butter, cream cheese, and vanilla, mix well.
9. Slowly add powdered sugar and mix until icing forms and is mixed well. Set aside.
10. Allow your cupcakes to cool completely before frosting.
11. Once cool, pipe the frosting onto the cupcakes and top with chopped walnuts.
12. Enjoy!

3.5.3208

I think it’s funny that my mom always loved carrot cake and I snubbed it.

Now, I’m married to a man that loves carrot cake and I’ll sneak bites from his piece.

I can’t guarantee if you make these for the kids, they’ll eat them, but mine did! I wasn’t so sure at first, but I’ve decided if you put it in a fun cupcake liner, top it with the yummy icing, they’ll love it!

And of course if by some crazy chance they don’t like them, that’s just more for you!