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Carrot Cake Cupcake

Carrot Cake Cupcakes

Contributed by : Jill Kanwischer
jill-kanwischer-20220608231807
Canadian Recipes : Desserts

Easter is a time for celebration, and what better way to celebrate than with carrot cake cupcakes—perfect for the Easter Bunny, fun to make, and my kids’ absolute favourite! These cupcakes are a staple in our home during April, bringing joy and delicious flavour to the holiday.

Made without nuts (since my boys are allergic), these cupcakes are moist, spiced just right, and topped with a rich cream cheese frosting—because, let’s be honest, no self-respecting carrot cake should be without it!

Baking these treats has become a cherished Easter tradition in our family, filling our kitchen with warmth and the sweet scent of cinnamon and carrots. Whether you’re making them for kids, guests, or just for yourself, these cupcakes are sure to bring a little extra joy to your Easter celebrations. So preheat that oven, grab your whisk, and enjoy a festive treat that’s as fun to make as it is to eat!

Total Time

Not Mentioned

Prepare Time

Not Mentioned

Cook Time

20 minutes

Recipe Servings

12 - 16

Ingredients of
Carrot Cake Cupcakes

Cupcakes:

  • 1 1/4 cups all-purpose flour (157g)
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup light brown sugar packed (100g)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cups canola oil (180ml)
  • 2 large eggs room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 Tablespoons milk
  • 1 1/2 cups grated carrots (170g)
  • 1/2 cup chopped walnuts or pecans, optional (60g)
Frosting:

  • 1/2 cup (1 stick) unsalted butter softened (113g)
  • 8 oz cream cheese softened (brick-style, not spreadable) (226g)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups powdered sugar* (500g)

How to Make
Carrot Cake Cupcakes

Cupcakes:

  1. Preheat the oven to 350 F (175 C) and line a 12-count muffin pans with paper liners.
  2. In the large bowl with stand mixer, mix flour, sugars, baking powder, baking soda, salt, cinnamon & nutmeg.
  3. Stir in canola oil. Add eggs, one at a time. Beat until well-combined.
  4. Stir in vanilla extract and milk.
  5. Add carrots and nuts (if using). and stir until combined.
  6. Evenly divide batter into cupcake liners, filling each 2/3 - 3/4 full. Transfer to the oven and bake at 350 F for 20 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow to cool completely before decorating with cream cheese frosting.

Frosting:

  1. Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
  2. Add vanilla extract and salt and stir well to combine.
  3. With mixer on low, gradually add powdered sugar until completely combined then turn mixer on high for 2 minutes.  Use to frost completely cooled cupcakes.