When you think of Spring and cupcakes, what comes to mind? For me, it’s Carrot Cake Cupcakes. I love these decadent cupcakes with a Cinnamon Cream Cheese frosting that are perfect for spring or any occasion.
Carrot Cake Cupcakes Recipe with Cinnamon Cream Cheese Frosting
These treasures would be a great addition to brunch. You could leave off the cinnamon cream cheese frosting and use them as muffins.
You can make them into mini cupcakes and serve them at a tea party. For an easy decoration on top just add some shredded carrots or maybe put an orange M & M on top.
Leave me a 5 Star Review if you enjoy this recipe along with a comment
Carrot Cake Cupcake Recipe
Moist Carrot Cake Cupcakes filled with spices, carrots, and topped with a Cinnamon Cream Cheese Frosting.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 15 -18 cupcakes
Calories 492kcal
Ingredients
- 2 Cups Sifted AP Flour
- 2 Cups Granulated Sugar
- 2 ts Baking Soda
- 1 ts salt
- 2 ts cinnamon
- 4 large eggs
- 1 Cup coconut oil
- 2 Cups grated carrots
- 1/2 Cup walnuts or pecans
- Frosting
- 1 8 oz package of cream cheese
- 1 stick of butter softened
- 3 Cups of sifted confectioners sugar
- 1 TB Vanilla extract
- 1/4 ts cinnamon
Instructions
- Beat the eggs until foamy and add oil slowly as you continue beating. Add dry sifted ingredients and beat until smooth. Add carrots and nuts. Both can be chopped in a food processor.
- Fill cupcake liners 1/2 full and bake at 350 degrees for 30 minutes. Check every five minutes after 20 minutes.
- After cooled beat cream cheese and butter, add 1 cup of sugar at a time, until blended. Add vanilla and cinnamon and frost when cupcakes are cooled.
Nutrition
Serving: 1g | Calories: 492kcal | Carbohydrates: 66g | Protein: 4g | Fat: 24g | Saturated Fat: 16g | Cholesterol: 62mg | Sodium: 409mg | Potassium: 115mg | Fiber: 1g | Sugar: 51g | Vitamin A: 2645IU | Vitamin C: 0.4mg | Calcium: 38mg | Iron: 1.4mg
Other ideas for Carrot Cake Cupcakes
- Add chopped walnuts into the batter, or sprinkle on top of cupcakes
- Substitute Vegetable oil for coconut oil
- Eliminate cinnamon from frosting
- Eat them as muffins without frosting
Pin this post for later and let me know how you liked them and if you added any different ingredients. Come join in on the conversation on Facebook and Instagram.
You had me at "Carrot Cake", and then when you added in "Cupcakes" I'm like, "Pass me a cupcake! Me! Right here!"
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Im right with you. They are healthy right?
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Candi, I"m visiting from the UBC. This recipe looks terrific! I love that you're using coconut oil! Now what is AP flour? Thanks!
Its all purpose flour. Thanks for stopping by.
My recent post Oreo Cookie Pops
Yum! These look really good. I'm thinking a baking session might be in order this weekend. 🙂
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Yum, I agree. The perfect dessert.
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I love carrot cake so this would be perfect way to make it… coming over from Super Saturday Afternoon Tea.
Thanks for visiting.
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Oh carrot cake is my absolute favorite. I do wish we lived closer to one another 😀
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Oh carrot cake is my favorite! And they look beautiful. Wish I could have one right now! Thanks for sharing!!
These cupcakes look absolutely irresistible! Perfect for summer with the fresh carrots I see at the farmer’s markets.
OMG Carrot Cake is my absolute fave! I’ve never had Cinnamon Frosting before but it sounds delicious…definitely going to try it!
Love, love, love them! So good and easy and healthy indeed
thank you!
I love all things carrot cake! These are incredible!
What a delicious combination of carrot cake cupcake with cream cheese frosting! Pinning to try soon.