Carrot Cake Cupcakes With Dulce De Leche Cream Chee

Name: Carrot Cake Cupcakes With Dulce De Leche Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 4 cups Carrots, Peeled And Finely Grated; 3 whole Large Eggs, Room Temperature; 2 cups Sugar; 1-1/2 cup Vegetable Oil; 1/3 cups Buttermilk; 1-1/2 teaspoon Vanilla Bean Paste; 1/2 cups Sweetened Shredded Coconut; 1/2 cups Crushed Pineapple, Well Drained; 1 cup Pecans, Toasted And Finely Chopped (optional); 3 cups All-purpose Flour; 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Salt; 1 teaspoon Ground Cinnamon; 1 teaspoon Ground Ginger; 1/8 teaspoons Ground Cloves; FOR THE FROSTING:; 8 ounces, weight Cream Cheese, Room Temperature; 1 cup Confectioners Sugar; 3 Tablespoons Dulce De Leche (We Used Store Bought)

Servings: persons

FOR THE CUPCAKES:
4 cups Carrots, Peeled And Finely Grated
3 whole Large Eggs, Room Temperature
2 cups Sugar
1-1/2 cup Vegetable Oil
1/3 cups Buttermilk
1-1/2 teaspoon Vanilla Bean Paste
1/2 cups Sweetened Shredded Coconut
1/2 cups Crushed Pineapple, Well Drained
1 cup Pecans, Toasted And Finely Chopped (optional)
3 cups All-purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
1/8 teaspoons Ground Cloves
FOR THE FROSTING:
8 ounces, weight Cream Cheese, Room Temperature
1 cup Confectioners Sugar
3 Tablespoons Dulce De Leche (We Used Store Bought)

1
Preheat oven to 325 degrees F. Line 2 standard muffin pans with paper liners. In a bowl, whisk together carrots, eggs, sugar, oil, buttermilk, vanilla, coconut, pineapple and nuts if desired.
2
In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Stir flour mixture into carrot mixture until well combined.
3
Divide batter among muffin cups, filling each 3/4 full. Bake, rotating the pans halfway through, until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Let the trays cool on wire racks, 10 minutes. Turn out cupcakes onto wire racks and let cool completely. Unfrosted cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.
4
For the frosting, beat the cream cheese until smooth and creamy. Gradually add the confectioners' sugar and continue to beat until the frosting is smooth. Beat in the dulce de leche. Allow the cupcakes to cool completely before frosting them. Frosted cupcakes can be refrigerated for up to 3 days.
5
Note: We made mini-cupcakes, but the 24 yield represents regular cupcakes.

1946

kcal

Calories

Fat

259

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: FOR THE CUPCAKES:, 4 cups Carrots, Peeled And Finely Grated, 3 whole Large Eggs, Room Temperature, 2 cups Sugar, and more.

Yes, Carrot Cake Cupcakes With Dulce De Leche Cream Cheese Frosting 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.

That's it — enjoy your meal!

Carrot Cake Cupcakes With Dulce De Leche Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions