Carrot Cake Cupcakes with Cream Cheese Icing

Carrot Cake Cupcakes with Cream Cheese Icing

12 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h 20 m
GeniusTeenager15
Recipe by  GeniusTeenager15

“A moist carrot cake is topped with creamy cream cheese frosting.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 dozen cupcakes

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease 12 muffin cups with butter or line with paper liners.
  3. Sift flour, white sugar, baking soda, cinnamon, and ginger together in a large bowl.
  4. Beat canola oil and eggs into flour mixture with an electric mixer, beating each egg thoroughly before adding the next one.
  5. Stir carrots into mixture until well combined.
  6. Fill the prepared muffin cups about 2/3 full with carrot mixture.
  7. Bake in the preheated oven until cupcakes are lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 30 to 40 minutes. Let cupcakes cool completely.
  8. Beat unsalted butter and cream cheese together with an electric mixer on high speed in a bowl until fluffy. Reduce mixer speed to low and beat in vanilla extract and confectioners' sugar until combined. Increase speed to high, and beat until the frosting is fluffy, about 3 more minutes.
  9. Fill a pastry bag with the cream cheese frosting and pipe onto the cupcakes.

Share It

Reviews (12)

Rate This Recipe
simplysweet23
17

simplysweet23

I have to start off by saying that the flavor of the cupcakes were good, however they were the driest cupcakes that I have ever tasted or tried to eat. If you use this recipe make sure you use more oil than this one calls for. Good Luck

Ann
17

Ann

Made 12 large and 16 mini cupcakes. Batter was dry and dense. Frosting recipe had double the amount of cream cheese and butter needed and still I had a cup of it left over.

Terri:)
17

Terri:)

I've been making Carrot Cake for years! Lovely recipe; although I added golden raisins & walnuts and halved the sugar and added Splenda to lighten it up. Very nice with a cup of coffee in the morning.

More Reviews

Similar Recipes

Awesome Carrot Cake with Cream Cheese Frosting
(881)

Awesome Carrot Cake with Cream Cheese Frosting

Carrot Cupcakes with White Chocolate Cream Cheese Icing
(334)

Carrot Cupcakes with White Chocolate Cream Cheese Icing

Fluffy Carrot Muffins with Cream Cheese Frosting
(138)

Fluffy Carrot Muffins with Cream Cheese Frosting

Gingerbread Cupcakes with Cream Cheese Frosting
(90)

Gingerbread Cupcakes with Cream Cheese Frosting

Carrot Cake with PHILLY Cream Cheese Icing
(50)

Carrot Cake with PHILLY Cream Cheese Icing

Zucchini Cake with Cream Cheese Applesauce Icing
(7)

Zucchini Cake with Cream Cheese Applesauce Icing

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 611 cal
  • 31%
  • Fat
  • 32.6 g
  • 50%
  • Carbs
  • 74 g
  • 24%
  • Protein
  • 7.5 g
  • 15%
  • Cholesterol
  • 152 mg
  • 51%
  • Sodium
  • 363 mg
  • 15%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Carrot Cupcakes with White Chocolate Cream Cheese Icing

>

next recipe:

Carrot Cake with Pineapple Cream Cheese Frosting