★★★★

The Best Carrot Cake Cupcakes Recipe

Love Carrot Cake? These delicious Carrot Cake Cupcakes have a delicious Cream Cheese Frosting! Perfect for a weekday dessert or weekend potluck!

Delicious, from scratch, Carrot Cake Cupcakes with a cream cheese frosting!

Click HERE to save recipe to pinterest

I don’t know how people work at Starbucks.

Not the actual employees…although that would take so much self control for me to not drink #allthecoffee and eat #allthedessert.

But I’m talking about actually sitting at a table and trying to get some work done.

I’ve only had to do this a few times , when my internet has been down, or when I have work and I’m waiting to pick up a child from swim practice, etc. But I must say, I am so less productive. I find myself listening to the barista call out orders. Then I like to “see” who ordered what, so I spend a lot of time watching people.

Delicious, from scratch, Carrot Cake Cupcakes with a cream cheese frosting!

Earlier this week I went to Starbucks to meet a friend, and I arrived WAY early so I thought I would get some work done. But the baristas there were so entertaining, I didn’t accomplish anything. Except drink 3 coffee drinks and eat a slice of lemon bread.

My plan had been to write about these Carrot Cake Cupcakes…but I kept drawing a blank. Or I found myself writing about coconut, lemon bread, venti, grande…as I listened to the employees I kept writing the words they were saying. Clearly I was distracted.

Which is odd, because I work from home. TONS of distractions at home. I think I thrive off distractions at home. I’m a pretty productive person and can totally multitask my home chores with my blog work. I have a system at home. I can even have music or the TV on and it doesn’t distract me.

Delicious, from scratch, Carrot Cake Cupcakes with a cream cheese frosting!

It must have been the coffee. Ha!

Anyway. Carrot Cake Cupcakes. Sweet, moist cupcakes, from scratch.

Topped with a delicious cream cheese frosting full of chopped pecans. This is what I want for Mother’s Day dessert. I can’t get enough of the Carrot Cake this season! You may remember this Carrot Bundt Cake from a few weeks back. I don’t know what it is, but I just LOVE the moisture carrots add to cupcake batter. Similar to zucchini, really!! ENJOY!

Delicious, from scratch, Carrot Cake Cupcakes with a cream cheese frosting!

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Pink Lemonade Cupcakes: if you’re going to make cupcakes, you must make them cute!

Chocolate Butterfinger Cupcakes

Chocolate Butterfinger Cupcakes: chocolate cupcakes with a creamy Butterfinger frosting. Doesn’t get much better than this!

Love these Carrot Cake cupcakes? Here are some delish cupcakes from my friends:

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Carrot Cake Cupcakes recipe:

Yield: 30 cupcakes

Carrot Cake Cupcakes

Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes

Love Carrot Cake? These delicious Carrot Cake Cupcakes have a delicious Cream Cheese Frosting! Perfect for a weekday dessert or weekend potluck!

Ingredients

For the Cupcakes:

  • 2 cup granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 2 cup shredded carrots

For the Frosting:

  • 1/2 cup unsalted butter, softened
  • 1 package (8oz) cream cheese, softened
  • 2 tsp vanilla extract
  • 4 cup powdered sugar
  • 3/4 cup chopped pecans

Instructions

  1. Preheat oven to 350 degree F. Line cupcake tin with paper liners. Set aside.
  2. In a mixing bowl, combine sugar, oil and eggs. Beat until well blended. Add in flour, baking soda, baking powder, and cinnamon. Beat for 2-3 minutes until fully combined. Fold in carrots.
  3. Fill cupcake tins 3/4 full. Bake for 18-22 minutes. Remove and cool completely before frosting.
  4. For the frosting, beat butter and cream cheese together for 3 minutes, scraping down sides as needed. Add in vanilla and powdered sugar. Beat 3-4 minutes until fluffy. Fold in chopped pecans. Use an open tip to pipe onto cupcakes. Top with a pecan halve if desired. ENJOY.

Nutrition Information:

Yield:

30

Serving Size:

1 cupcake

Amount Per Serving: Calories: 273Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 36mgSodium: 83mgCarbohydrates: 36gFiber: 1gSugar: 28gProtein: 2g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Delicious, from scratch, Carrot Cake Cupcakes with a cream cheese frosting!

Recipe originally published April 17, 2015

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on March 23, 2019

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