Carrot Cake Cupcakes Recipe

Name: Carrot Cake Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR CUPCAKES; 2 cups All-purpose Flour; 2 cups Sugar; 2 teaspoons Baking Soda; 2 teaspoons Ground Cinnamon; 1/2 teaspoons Salt; 1/2 teaspoons Nutmeg; 4 whole Eggs; 1-1/2 cup Canola Oil; 2-1/2 cups Grated Carrots; _____; FOR FROSTING:; 2 blocks Cream Cheese, Softened (8 Ounce Blocks); 1 stick Salted Butter, Softened; 1 box Powdered Sugar (16 Ounce Box); 1 teaspoon Vanilla; 1 jar Yellow Sprinkles

Servings: persons

FOR CUPCAKES
2 cups All-purpose Flour
2 cups Sugar
2 teaspoons Baking Soda
2 teaspoons Ground Cinnamon
1/2 teaspoons Salt
1/2 teaspoons Nutmeg
4 whole Eggs
1-1/2 cup Canola Oil
2-1/2 cups Grated Carrots
_____
FOR FROSTING:
2 blocks Cream Cheese, Softened (8 Ounce Blocks)
1 stick Salted Butter, Softened
1 box Powdered Sugar (16 Ounce Box)
1 teaspoon Vanilla
1 jar Yellow Sprinkles

1
Preheat oven to 350.
2
In a large bowl, combine flour, sugar, baking soda, cinnamon, nutmeg and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Fold in carrots.
3
Pour the batter into cupcake liners in your muffin pan. Bake for approximately 25 minutes or until toothpick comes out clean. Remove from oven and cool for 5 minutes. Remove cupcakes from pan, place on wire rack and allow to cool completely before frosting.
4
For Frosting:
5
Prepare frosting by blending all frosting ingredients with a hand mixer until smooth and creamy. Spread generous amount on each cupcake and top with yellow sprinkles.
6
Follow the link to see more photos.

1470

kcal

Calories

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR CUPCAKES, 2 cups All-purpose Flour, 2 cups Sugar, 2 teaspoons Baking Soda, and more.

Yes, Carrot Cake Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Cupcakes

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