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 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.
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Carrot Cake Cupcake Recipe
- 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
- 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
- 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.
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
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