Carrot Cupcakes with Cream Cheese Frosting

Cakes, Desserts, Spring

I’m not gonna front, these carrot cupcakes are THIS carrot sheet cake recipe in cupcake form. A lot of people have asked me “can I make this sheet cake into cupcakes?” The answer is absolutely! It’s as simple as making the batter and putting it into cupcake liners.

But listen, I know that might sound more than easy but sometimes we have to see it in its transformed state in order to actually be inspired to make it you know?

Here they are transformed!

These cupcakes are so delicious and if you want something sort of bite-sized for your brunch situation, then these are it for you! I love carrot cake. It is divine. And it’s always been incredibly high on my list of things to make when the weather starts to get a bit nicer. I love the bits of carrot, crunchy walnuts and large quick bread-like crumb.

The cream cheese frosting is thick but also super fluffy (thanks to the heavy cream that’s whipped in there) and then I made a strong buttercream for the anemone flowers. Those are totally extra credit and absolutely unnecessary!

I made them, mixing in a few colors to make them a bit more dynamic. I also tried to pipe on “grass” which I ended up regretting because it took me exactly two hours and lots of stress to pipe it on. I say skip it lol!

Carrot Cupcakes with Cream Cheese Frosting

Print
The ultimate carrot cupcakes with cream cheese frosting. These fluffy carrot cupcakes are moist and delicious. Top them with classic cream cheese frosting. 
CourseDessert
CuisineAmerican
Keywordcarrot cake, carrot cake cupcakes, cream cheese frosting, easter
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serving Size: 12

Ingredients

Carrot Cake Dry Mix:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon freshly ground nutmeg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground ginger

Carrot Cake Wet Mix:

  • 1/2 cup unsalted butter, at room temperature
  • 1 cup white granulated sugar
  • 1 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 3/4 cup shaken buttermilk
  • 2 1/2 cups grated carrots
  • 1 1/2 cups chopped walnuts

Cream Cheese Frosting:

  • 1/2 cup unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 1 teaspoons pure vanilla extract
  • Pinch kosher salt
  • 3 cups powdered sugar, sifted
  • 2 tablespoons heavy cream

Directions

To Make the Cupcakes:

  • Preheat oven to 350 degrees F. Line 2  cupcake tins with parchment or paper liners. 
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt and ginger. Set the dry mixture aside.
  • In the bowl of a stand-up mixer, with the paddle attachment, add the butter, white sugar and brown sugar; beat until nice and fluffy, about 2 to 3 minutes. Pour in the oil and eggs. Beat until combined. 
  • Alternating between the buttermilk and the dry mix, add them to the butter mixture, until just combined. Lastly, add the carrots and walnuts and mix until thoroughly distributed throughout the batter. 
  • Pour the batter into the prepared cupcake liners, filling them up about 3/4 of the way. Transfer to the oven to bake for 20 to 22 minutes, or until a skewer inserted into the center comes out clean. 
  • Allow them to cool in the pan for about 5 minutes and then transfer them to a cooling rack to cool before adding the frosting. 

To Make the Frosting:

  • Add the butter and cream cheese to the bowl of a stand-up mixer (or bowl using an electric mixer); beat until both are smooth, about 1 minutes. 
  • Sift in the powdered sugar and add the vanilla extract, salt and heavy cream. Beat the frosting for about 3 minutes. The fluffiness from the heavy cream really lightens up this frosting so be sure to beat it for the full 3 minutes. If the frosting is too loose, feel free to transfer it to the fridge to chill for about 10 minutes. Then beat it one last time. 

To Assemble the Cupcakes:

  • Add about a teaspoon or two of frosting to each cupcake and smooth out the tops. Feel free to pipe on buttercream flowers, if you like! 

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4 Comments

  • Reply Carrot Cupcakes with Cream Cheese Frosting – Site Title April 16, 2019 at 4:45 pm

    […] (Read more…) […]

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    Reply Ann April 17, 2019 at 2:41 am

    For some reason I could not make flowers on cupcakes, apparently I need practice. And so it all tasted very tasty, thank you!

  • Reply Currently Crushing On. - Best Food & Cooking - Kitchenpedia.co April 20, 2019 at 4:36 am

    […] Cutest carrot cupcakes with cream cheese frosting. […]

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    Reply Karly April 21, 2019 at 2:58 pm

    Gorgeous!

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