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Lyna Recipes

Easy Carrot Cake Cupcakes with Cream Cheese Frosting

Moist carrot cake cupcakes made with fresh carrots and warm spices, topped with smooth cream cheese frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Ingredients Method Notes

Ingredients
  

For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely grated carrots
For the frosting:
  • 8 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin.
  2. Whisk eggs, sugars, oil, and vanilla until smooth.
  3. In another bowl, mix flour, baking soda, salt, and cinnamon.
  4. Combine dry ingredients with wet mixture.
  5. Fold in grated carrots.
  6. Divide batter into cupcake liners.
  7. Bake for 18–22 minutes until tops spring back.
  8. Cool completely before frosting.
  9. Beat cream cheese and butter until smooth, then add sugar and vanilla.
  10. Frost cupcakes and serve.

Notes

Use fresh grated carrots for best texture. Do not overbake. Store in fridge up to 4 days.