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Carrot Cake Cupcakes with Cream Cheese Frosting
These supremely tender Carrot Cake Cupcakes with Cream Cheese Frosting are a pint-sized carrot cake. They're perfect for passing around at Easter potlucks and come together in just about 30 minutes!
👥 24 Servings⏱️ Prep & Cook: 34 min⏳ Prep: 20 min🔥 Cook: 14 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- oven
- bowl
- spatula
- pan
- knife
📝 Preparation Steps
1
Make the Frosting
2
Beat Frosting
3
Combine butter, cream cheese, and vanilla. Beat with electric whisk on medium high, until smooth and incorporated. Add sugar gradually and beat well until fully combined and smooth. Cover and place in fridge to chill at least ⏱️ 30 minutes to firm enough to frost cupcakes.
4
Make the Cupcakes
5
Preheat oven to 350°F. Line 24 muffin tins with cupcake liners.
6
Whisk
7
In a large bowl, whisk flour, baking soda, salt, cinnamon, nutmeg and ginger until well blended.
baking soda2 teaspoonsground cinnamon4 teaspoonsground nutmeg1 teaspoonground ginger2 teaspoons
8
Fold
9
In another bowl, whisk sugar and oil until well blended. Whisk in eggs 1 at a time. Slowly fold in flour mixture with wet mixture using rubber spatula, just until batter is incorporated.
large eggs4
10
Divide
11
Fold in carrots, and optional walnuts and raisins. Divide batter evenly into 24 muffin tins.
12
Bake cupcakes 14 to ⏱️ 18 minutes, or until a tester inserted into the center of one comes out almost clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before frosting.
13
Frost
14
When ready to serve, let chilled frosting rest at room temp long enough to reach desired frosting consistency. Frost cupcakes and serve.
15
Fill
16
If you'd like to fill the inside of cupcakes with frosting, simply use a sharp knife to cut a quarter-sized circle (about halfway deep into the cupcake) and fill with frosting. Replace the top layer of cupcake, and frost the tops.
Nutrition Facts
calories
338 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
1 g
sugar Content
16 g
sodium Content
302 mg
protein Content
4 g
trans Fat Content
0.2 g
cholesterol Content
57 mg
carbohydrate Content
46 g
saturated Fat Content
8 g
unsaturated Fat Content
16 g
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