Carrot Cupcake 

The Best Carrot Cake Cupcakes! These moist Carrot Cupcakes are topped with cream cheese frosting. Easy to make and so delicious!

– flour – baking powder – baking soda – cinnamon, ginger – vegetable oil – brown sugar – white sugar – eggs – vanilla extract – shredded carrot Frosting: – butter – powdered sugar – cream cheese – vanilla extract

CARROT CUPCAKES

Whisk together oil and sugars. Whisk in eggs. Mix in vanilla. Sift in dry ingredients and fold together gently with a wooden spoon. Fold in shredded carrot.

CARROT CUPCAKES

Transfer the mixture to a lined cupcake pan. Bake at 350° for 18-22 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack.

CARROT CUPCAKES

Once the cupcakes have cooled, beat the butter until smooth. Then sift in powdered sugar and beat until smooth and fluffy. Add cream cheese and vanilla extract and beat until thick.

CARROT CUPCAKES

Pipe or spread frosting on top of each cooled cupcake. Top with some chopped walnuts if desired.

CARROT CUPCAKES

Get the recipe below!

CARROT CUPCAKES

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