Carrot Cake Cupcakes PT105M https://img4.recipesrun.com/201907/2019/0805/69/c/533138/300x200x90.png Soft, fluffy, and moist carrot cake cupcakes! Made completely from scratch with real grated carrots and the option to add nuts or raisins, these cupcakes are always a hit! Make sure to top them off with the absolute best cream cheese frosting. Every bite is filled with warm spice and sweet carrots and topped with the most delicious cinnamon cream cheese frosting. It's the perfect upgrade to your Easter dessert table. 18 servings Ingredients: 1/4 teaspoon Kosher salt 1/2 teaspoon Cinnamon 1 teaspoon Pure vanilla extract 4 c. Powdered sugar 1/2 c. Butter, softened 8 ounces Cream cheese 3/4 c. Toasted pecans, roughly chopped 1 c. Grated carrots 1/2 c. Milk 1 1/2 teaspoons Pure vanilla extract 2 Large eggs 1/4 c. Packed brown sugar 3/4 c. Granulated sugar 1 c. Butter, softened 1/4 teaspoon Grated nutmeg 1 teaspoon Cinnamon 1 teaspoon Baking soda 1 teaspoon Kosher salt 2 c. All-purpose flour
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Carrot Cake Cupcakes

Soft, fluffy, and moist carrot cake cupcakes! Made completely from scratch with real grated carrots and the option to add nuts or raisins, these cupcakes are always a hit! Make sure to top them off with the absolute best cream cheese frosting. Every bite is filled with warm spice and sweet carrots and topped with the most delicious cinnamon cream cheese frosting. It's the perfect upgrade to your Easter dessert table.
01 Information
  • Grade easy
  • Serving 18 servings
  • Prep Time 25 Mins
  • Total Time 105 Mins
02 Ingredients
  • Frosting
    • 1/4 teaspoon Kosher salt
    • 1/2 teaspoon Cinnamon
    • 1 teaspoon Pure vanilla extract
    • 4 c. Powdered sugar
    • 1/2 c. Butter, softened
    • 8 ounces Cream cheese
  • Cupcakes
    • 3/4 c. Toasted pecans, roughly chopped
    • 1 c. Grated carrots
    • 1/2 c. Milk
    • 1 1/2 teaspoons Pure vanilla extract
    • 2 Large eggs
    • 1/4 c. Packed brown sugar
    • 3/4 c. Granulated sugar
    • 1 c. Butter, softened
    • 1/4 teaspoon Grated nutmeg
    • 1 teaspoon Cinnamon
    • 1 teaspoon Baking soda
    • 1 teaspoon Kosher salt
    • 2 c. All-purpose flour
03 Method
  • Step 1
    Make cupcakes: Preheat oven to 350℉ and line two muffin tins with liners. In a large bowl, whisk together flour, salt, baking soda, cinnamon, and nutmeg.
  • Step 2
    In another large bowl using a hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment) beat together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla. Add dry ingredients and mix until just combined. Add milk and mix until combined, then fold in carrots and pecans. Fill liners 3/4 full with batter and bake until a toothpick inserted in middle comes out clean 20 minutes. Let cool.
  • Step 3
    Meanwhile, make frosting: In a large bowl, beat cream cheese and butter until no lumps remain. Add powdered sugar and beat until smooth, then add vanilla, cinnamon, and salt.
  • Step 4
    Transfer frosting to a piping bag fitted with a large round tip and frost cupcakes. Top with toasted pecans.
04 Author
lihui lihui
134 Recipes
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