Carrot Cake Cupcakes with Cream Cheese Frosting
If you put a vegetable into a cupcake, it’s basically like eating a salad, right?
Because that’s what I’m telling myself, as I am eating my 5th carrot cake cupcake from this batch. My keyboard is getting a little bit sticky from the cream cheese frosting. Worth it!
Did you all have a nice Easter? Ours was just great. We kept it low key and had a fun dinner at my parents house. The weather was so nice, we played cornhole outside after dinner. I sat with the dogs, and proceeded to be attacked by mosquitoes. I now have 5 mosquito bites. And one of them is right on my neck. On my NECK! It’s driving me berserk.
And to make it worse, out of the 6 of us outside I’m the only one who got bit. Just me!
Shawn said it’s because I have sweet blood. But I think it’s because I spent the afternoon baking these delicious carrot cake cupcakes. While frosting them, I definitely swiped a few tastes of the cream cheese frosting. And of course I’m going to lick the frosting bowl. I’m not going to waste a drop of the cream-cheesy goodness.
I must have had a slight layer of carrot cake cupcake sweetness to me, which the mosquitoes found irresistable. I can’t say that I blame them, because these cupcakes are honestly the best carrot cake cupcakes I’ve ever had.
They have a soft and delicate crumb that melts in your mouth as you take a bite. There are 6 whole shredded carrots in there, so it is loaded with carrot flavor, but still light and airy. There is just enough cinnamon and nutmeg spice to compliment the carrots without overwhelming them. And they are finished off with a sweet and tangy cream cheese frosting.
It just doesn’t get any better than carrot cake cupcakes.
Carrot Cake Cupcakes with Cream Cheese Frosting
Ingredients
Carrot Cake Cupcakes
- 2 1/2 cups unbleached all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 pound medium carrots, about 6, grated on a box grater or in your food processor
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 4 large eggs
- 1 1/2 cups vegetable oil
Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- 4 tablespoons butter, room temperature
- 2 tablespoons sour cream
- 1/2 teaspoon vanilla extract
- 1 1/4 cup powdered sugar, confectioners sugar
Instructions
- Preheat oven to 350 degrees with the trays in the upper and lower third. Line 2 cupcake cans with paper liners.
- In stand mixer (or do by hand in a large mixing bowl), whisk together the eggs, granulated sugar and brown sugar for about 1 minute. Slowly drizzle in the vegetable and whisk for another 1 minute until emulsified. Mix in carrots and whisk for 20 seconds. Add in the dry ingredients in 2 batches and mix until just combined and no streaks of flour remain.
- Fill the cupcake liners 3/4 full. Bake until the cupcakes are set and a wooden skewer comes out clean, about 30 minutes, rotating the pans halfway thru. Remove and allow to cool completely before frosting. There will be enough batter remaining to make 4 more cupcakes if you wish to use all the batter.
- Make the frosting by whisking together the cream cheese, butter, sour cream, vanilla and powdered sugar. Transfer to a plastic bag, snip the end off, and pipe the frosting onto the cupcakes.
- Will keep in an airtight container for 4 days. The cupcakes freeze wonderfully. Just transfer to an airtight container before frosting. Freeze up to 6 months. Allow to thaw in the fridge for about 12 hours, then frost them.
Notes
43 Comments on “Carrot Cake Cupcakes with Cream Cheese Frosting”
These cupcakes look amazing Natalie! They look so light and moist and I am drooling over that pretty cream cheese frosting! Haha, carrot is totally a healthy vegetable so that means I can have 10 of these at once right? ;)
I like the way you think, Natalie! I’ll use any excuse to eat a delicious cupcake like these. I have to admit, I was never a fan of carrot cake until recently and it tastes perfect with cream cheese frosting.
These are divine …. You’ve made me crave the frosting. I do not mind getting 10 of those after all they are just disguised salad :)
I have been seeing carrot cake everywhere lately, and your carrot cake cupcakes look amazing! I’m a sucker for the cream cheese frosting. This is definitely a sign that I need to make these asap!
Goodness, Natalie. You’ve definitely outdone yourself with these cupcakes. They look absolutely beautiful!! Also, I love the frosting – I’ve never added sour cream to frosting before, which means I must try it immediately. I bet these yummies tastes even better than they look! Pinned :)
Gorgeous photos and such creamy bokeh!
Thanks so much Ben! Just made my day : )
Mosquitos are the worst! I got a bite on my ankle a few days ago and when I run my shoes rub up against it. It’s awful!! I think I will comfort myself with 6 carrot carrot cupcakes :) beautiful!
These cupcakes look amazing! The mosquitos knew it too. :)
Carrot cake is the hubby’s favorite! I made one from scratch for his bday a few months ago and was so proud of myself. :) These look delicious!
It’s been way too long since I’ve had carrot cake. Love the idea of cupcakes because then I could have 2. :)
Happy Tuesday Natalie!
this is exactly what I say to myself when I inhale like an entire loaf of my choc chip zucchini bread – ITS A VEGETABLE. basically.
I’m a carrot cake freak so this is right up my alley – beautiful pics Nat!
They look perfectly delicious.
Ooh, these look fab. We had a ton of desserts at our Easter celebration this year, but no carrot cake! I was a little disappointed, I must admit. I’d offered to bring carrot cake whoopie pies, but these would have been even better!
These are like eating a salad…I can get behind that! Love, love carrot cake. That frosting looks so pillow-y soft I’m wishing I can just sink my head in and go back to sleep! Though if I made a batch, I don’t know how much I’d be able to save for the cupcakes. I might just take a spoon to it and that would be that! :)
I love carrot cake, and these look so moist! Beautiful photos. Mosquitos always go after me, too, I hate it! I’ve heard that they go after fair skinned people more. Hope yours stop itching soon!
Whoa those look amazing! I bet one (or twelve) would go great with my coffee this morning. Since they contain carrots, I’d call them health food. ;)
Hi Natalie,
Your cupcakes look so good and soft! i like the texture.
For the frosting I usually replace the better by mascarpone or heavy cream.
Have a nice day
Chantal
Omgosh, what a coincidence. I made carrot cake cupcakes this weekend as well. I brought them over to my sisters house, since she hosted Easter this year and they were the first desert to go. I didn’t even get a chance to try one. I love how gorgeous you made them look with the frosting like that. I am not good at the decorating part. Poor you with the mosquito bites. First you get bruises from your accident, now the mosquitos are eating you alive. :(
Love these cupcakes beauties, Natalie! They look so soft and moist inside! And you sound exactly like me licking the frosting bowl. — One of the best perks of cupcakes right? LOL ;)
Hi Natalie, love how you decorated these cupcakes, they look so gorgeous. Love cream cheese frosting. Sorry about all the mosquito bites, it’s seems like they always go after one person in a group. That happens here too.