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Carrot Cake Cupcake Recipe

Topped with a heavenly brown sugar cream cheese frosting, these moist Carrot Cake cupcakes have just the right amount of spice, and will be perfect for any Spring or Easter celebrations!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18
Calories 341 kcal
Author on lilluna.com

Ingredients

Cupcakes:

  • 1 1/4 cups flour
  • 1/2 + 1/8 tsp baking soda
  • 1/2 + 1/8 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup canola oil
  • 1/4 cup sour cream
  • 1/2 tsp vanilla
  • 1 1/2 cups finely grated carrots

Frosting:

  • 8 oz cream cheese softened
  • 1/2 cup butter softened
  • 2/3 cup brown sugar
  • 2 tsp vanilla
  • dash of salt
  • 3 cups powdered sugar (more or less, if needed)

Instructions

  1. Whisk together flour, soda, baking powder, cinnamon, and salt in a small bowl. Set aside.

  2. In a large mixing bowl, beat sugar, eggs, and oil till thick and foamy, 1-2 minutes. Add the sour cream, vanilla, and carrots and mix well. Add the dry ingredients and stir till just blended.

  3. Fill paper lined cupcake pans half full. Bake at 350° for 18-20 minutes. Cool completely.

  4. For frosting, beat together cream cheese, butter, and brown sugar till smooth. Let sit for 5-10 minutes till brown sugar dissolves completely. Add vanilla, salt, and enough powdered sugar to make a frosting thick enough to pipe. Use a large star tip to frost cupcakes.

Recipe Video

Recipe Notes

This makes enough frosting to generously pipe frosting on the cupcakes. If you will be spreading it on, you can cut the recipe in half.

Nutrition Facts
Carrot Cake Cupcake Recipe
Amount Per Serving
Calories 341 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 47mg16%
Sodium 130mg6%
Potassium 48mg1%
Carbohydrates 46g15%
Sugar 39g43%
Protein 2g4%
Vitamin A 375IU8%
Calcium 30mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.