Carrot Cake Cupcakes With Cinnamon Cream Cheese Frosting

These decadent Carrot Cake cupcakes with a 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 with Cinnamon Cream Cheese Frosting Hero Shot

Carrot Cake Cupcakes Recipe with Cinnamon Cream Cheese Frosting

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.

Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting and orange wrappers (1)

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5 from 6 votes

Carrot Cake Cupcake Recipe

Moist Carrot Cake Cupcakes filled with spices, carrots, and topped with a Cinnamon Cream Cheese Frosting. 
Course Dessert
Cuisine American
Keyword carrot cake cupcakes, cream cheese frosting
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 15 -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

Serving: 1cupcake | Calories: 539kcal | Carbohydrates: 67g | Protein: 5g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 429mg | Potassium: 133mg | Fiber: 1g | Sugar: 52g | Vitamin A: 3316IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
Plate of carrot cake cupcakes
Carrot Cake Cupcakes

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.

Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting and orange wrappers

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15 Comments

  1. 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!

  2. Yum! These look really good. I'm thinking a baking session might be in order this weekend. 🙂
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  3. Oh carrot cake is my favorite! And they look beautiful. Wish I could have one right now! Thanks for sharing!!

  4. 5 stars
    OMG Carrot Cake is my absolute fave! I’ve never had Cinnamon Frosting before but it sounds delicious…definitely going to try it!

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