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Carrot cupcakes for Easter

Carrot Cupcakes with Cream Cheese Frosting: 12 Irresistible Cupcakes You’ll Love

  • Author: RyderJameson
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

Carrot Cupcakes with Cream Cheese Frosting are moist, warmly spiced cupcakes topped with a rich, tangy frosting. Perfect for spring gatherings, Easter desserts, or anytime you crave bakery-style comfort at home. Made with freshly grated carrots, cinnamon, and nutmeg, this simple recipe yields tender cupcakes with a bright, creamy finish. Easy to mix, bake, and frost, they stay moist and crowd-pleasing, ideal for party trays and everyday treats. Make ahead for the week by refrigerating unfrosted cupcakes and frosting separately.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 1/2 cups finely grated carrots
  • Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, beat eggs, sugar, oil, and vanilla until smooth.
  4. Stir dry ingredients into wet ingredients until just combined.
  5. Fold in grated carrots.
  6. Divide batter evenly among cupcake liners.
  7. Bake for 18–22 minutes until a toothpick inserted comes out clean.
  8. Let cupcakes cool completely.
  9. Beat cream cheese and butter until smooth, then mix in powdered sugar and vanilla.
  10. Frost cooled cupcakes and serve.

Notes

  • Ensure cream cheese is softened for frosting.
  • Do not overmix batter to keep cupcakes tender.
  • Yields 12 cupcakes.
  • Store leftovers refrigerated for up to 3 days; bring to room temperature before serving.
  • For garnish, sprinkle with cinnamon or chopped walnuts, if desired.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320
  • Sugar: 28 g
  • Sodium: 190 mg
  • Fat: 18 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 60 mg

Keywords: carrot cupcakes, carrot cupcakes with cream cheese frosting, easy carrot cupcake recipe, spring dessert, Easter dessert, bakery-style cupcakes

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Find it online: https://www.cookbyco.com/carrot-cupcakes-cream-cheese-frosting/