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Carrot Cake Cupcakes feature
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Carrot Cake Cupcakes

These homemade Carrot Cake Cupcakes are perfectly moist and fluffy. Made with carrots, pecans, cinnamon, ginger, and nutmeg, then topped with a delicious cream cheese frosting. Perfect for Spring, Easter, Mother’s Day, or really any occasion!
Prep Time22 minutes
Cook Time20 minutes
Total Time42 minutes
Course: Dessert
Cuisine: American
Keyword: carrot cake cupcakes
Servings: 12 cupcakes
Calories: 567kcal
Author: Jill

Ingredients

Cream Cheese Frosting

Instructions

To make the cupcakes:

  • Preheat oven to 350 degrees Fahrenheit and line a 12-count muffin pan with cupcake liners. In a large bowl of a stand mixer bowl, add flour, white sugar, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg. Using a whisk, whisk together until combined well. Using your stand mixer, stir in vegetable oil, and eggs (one at a time). Scrape down the sides of the bowl often. Stir until well combined. Add in vanilla extract and milk. Mix well until combined. Add carrots and pecans until combined.
  • Fill cupcake liners until ⅔-¾ of the way full. Bake in the oven for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before icing with cream cheese frosting.

Cream Cheese Frosting:

  • In a large bowl of a stand mixer, add butter and cream cheese and mix until creamy. Make sure the mixture is well combined and has no lumps. Add vanilla extract and mix well. Gradually add powdered sugar and mix until well combined. You can use a piping bag or butter knife to frost cupcakes.

Nutrition

Calories: 567kcal | Carbohydrates: 55g | Protein: 5g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 131mg | Sodium: 380mg | Potassium: 250mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1900IU | Vitamin C: 0.4mg | Calcium: 101mg | Iron: 2.4mg