Carrot Cake Cupcake Recipe

This carrot cake cupcake recipe is the perfect dessert idea for Easter. It’s filled with shredded carrots, pecans, nutmeg, and cinnamon. A combination you don’t want to miss.

Carrot Cake Cupcakes

Carrot Cake Cupcake Recipe

However, the real showstopper is the homemade icing. Soft cream cheese and butter mixed with powdered sugar and whipping cream… all topped with chopped pecans. I’m getting hungry already!

Rich and creamy, mouthwatering and delectable! The perfect hostess gift or Easter brunch ender.

Ingredients:

  • 1 1/2 cups of sugar
  • 1 cup of oil
  • 3 eggs
  • 2 cups of flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cups of shredded carrots
  • 1 tsp nutmeg
  • 1/4 cup of finely chopped pecans
whipping butter and batter to make cupcakes

How To Make Carrot Cake Cupcakes:

Preheat oven to 350 degrees. Line cupcake tin with paper liners. Beat sugar, oil, and eggs in a large bowl on medium until well blended. Add flour, cinnamon, baking soda, vanilla extract, nutmeg, and salt on low speed for about 1 minute. At this point, you will want to add in your carrots and pecans. Mix well.

Scoop batter into the lined cupcake tins 2/3 s full. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.

Be sure to check your oven often. I know my oven works differently than my mother’s oven. I usually have to bake a bit less than she does!

Cool your cupcakes in a cupcake pan for about 10 minutes and then remove to a wire rack until completely cooled. You cannot frost your cupcakes until they are completely cooled.

Frosting Ingredients:

  • 1 cup of soft cream cheese
  • 1/2 cup of unsalted sweet cream butter softened
  • 4 + cup of powder sugar
  • 4 TBSP heavy whipping cream
  • 2 TBSP finely chopped pecans
Carrot Cupcake Recipe

Frosting Directions:

Cream the cream cheese, butter, and powder sugar until it looks light and creamy. If it doesn’t cream, then add a bit of the heavy whipping cream. At this point, you should test your frosting to see if it can form and hold a stiff peak. 

If it doesn’t, add more powder sugar –  1/2 cup at a time. Retest to make sure that the frosting can make and hold a stiff peak.

Once it does, scoop the frosting into a large pastry bag with a frosting tip. Twist open end of the pastry bag to push frosting to the tip. Frost cupcakes and top with chopped pecans. Yum and yum!

Carrot Cake Cupcakes Recipe

I am such a fan of cupcakes for the holidays. Cupcakes with cream fillings, maple bacon cupcakes, black forest cupcakes, popcorn cupcakes, penguin cupcakes made with Oreos, gluten free cookies and cream cupcakes, strawberry cheesecake cupcakes… and more. I can go on and on!

Carrot Cake Cupcakes Recipe: Perfect For Easter

Carrot Cake Cupcake Recipe

Yield: 18
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 20 minutes
Total Time: 55 minutes

This carrot cake cupcake recipe is the perfect dessert idea for Easter. It's filled with shredded carrots, pecans, nutmeg, and cinnamon. A combination you don't want to miss.

Ingredients

  • Cupcake Ingredients:
  • 1 1/2 cups of sugar
  • 1 cup of oil
  • 3 eggs
  • 2 cups of flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cups of shredded carrots
  • 1 tsp nutmeg
  • 1/4 cup of finely chopped pecans
  • Frosting Ingredients:
  • 1 cup of soft cream cheese
  • 1/2 cup of unsalted sweet cream butter softened
  • 4 + cup of powder sugar
  • 4 TBSP heavy whipping cream
  • 2 TBSP finely chopped pecans

Instructions

Cupcake Directions:

Preheat oven to 350 degrees.

Line cupcake tin with paper liners. Beat sugar, oil, and eggs in a large bowl on medium until well blended. Add flour, cinnamon, baking soda, vanilla extract, nutmeg, and salt on low speed for about 1 minute. At this point, you will want to add in your carrots and pecans. Mix well.

Scoop batter into the lined cupcake tins 2/3 s full. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean. Be sure to check your oven often. I know my oven works differently than my mother's oven. I usually have to bake a bit less than she does!

Cool your cupcakes in a cupcake pan for about 10 minutes and then remove to a wire rack until completely cooled. You cannot frost your cupcakes until they are completely cooled.

Frosting Directions:

Cream the cream cheese, butter, and powder sugar until it looks light and creamy. If it doesn't cream, then add a bit of the heavy whipping cream. At this point, you should test your frosting to see if it can form and hold a stiff peak. 

If it doesn't, add more powder sugar - 1/2 cup at a time. Retest to make sure that the frosting can make and hold a stiff peak.

Once it does, scoop the frosting into a large pastry bag with a frosting tip. Twist open end of the pastry bag to push frosting to the tip. Frost cupcakes and top with chopped pecans. Yum and yum!

Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 427Total Fat: 27gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 62mgSodium: 252mgCarbohydrates: 44gFiber: 1gSugar: 32gProtein: 4g

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