Name: Carrot Cake Cupcake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 Cups Sifted AP Flour; 2 Cups Granulated Sugar; 2 teaspoon Baking Soda; 1 teaspoon salt; 2 teaspoon cinnamon; 4 large eggs; 1 Cup coconut oil; 2 Cups grated carrots; 1/2 Cup walnuts or pecans; 8 oz cream cheese; 1 stick of butter softened; 3 Cups of sifted confectioners sugar; 1 Tablespoon Vanilla extract; 1/4 teaspoon cinnamon

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These decadent Carrot Cake cupcakes with creamy Cinnamon Cream Cheese Frosting are perfect for spring or any occasion.

Cupcakes are a delicious dessert served up for any event.

Carrot Cake Cupcakes on a platter with shredded carrots on top.

What I love about these cupcakes

This carrot cake cupcake recipe is easy to make and tastes delicious with or without the cinnamon frosting. It only takes 20 minutes to prep this recipe and get it in the oven. They are soft and moist and the cinnamon cream cheese on top just gives them the extra wow factor.

Carrot Cake Cupcakes with bottle of milk

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.

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

Related Recipes

If you loved this recipe and made it please give it a ⭐⭐⭐⭐⭐ review! Leave me a comment about your experience with this recipe. You can also pin it to Pinterest or share it on Facebook.

Carrot Cake Cupcake Recipe

Moist Carrot Cake Cupcakes filled with spices, carrots, and topped with a Cinnamon Cream Cheese Frosting.

5 from 6 votes

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: -18 cupcakes

Calories: 539kcal

Author: Candi Elm

Ingredients

Cupcakes

2 Cups Sifted AP Flour
2 Cups Granulated Sugar
2 teaspoon Baking Soda
1 teaspoon salt
2 teaspoon cinnamon
4 large eggs
1 Cup coconut oil
2 Cups grated carrots
1/2 Cup walnuts or pecans

Frosting

8 oz cream cheese
1 stick of butter softened
3 Cups of sifted confectioners sugar
1 Tablespoon Vanilla extract
1/4 teaspoon 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.

Notes

These are really cute with a few carrot shreds on top of the frosting.

Nutrition

Tried this recipe?Mention @candilandblogs or tag #adayincandiland!

Comments

5 from 6 votes (1 rating without comment)

Carrot Cake Cupcakes Recipe with Cinnamon Cream Cheese Frosting

What I love about these cupcakes

Other ideas for Carrot Cake Cupcakes

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