Carrot Cake Cupcakes
Our favorite carrot cake recipe, in cupcake form! These Carrot Cake Cupcakes are topped with a delicious cream cheese frosting that tastes amazing! They are the perfect treat for Easter, spring bake sales, or a simple afternoon treat!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Keyword: carrot, cupcakes, easter, spring
Servings: 24 cupcakes
Calories: 233kcal
for the frosting:
- 8 oz cream cheese softened
- 1/4 cup butter softened
- 1 tbsp of vanilla
- dash of salt
- 3-4 cups of powdered sugar
- 2-3 tbsp. of milk
for the toppers:
- 24 orange tootsie rolls you could also use orange fondant, taffy, airheads, etc.
- fresh parsley or cilantro, long carrot tops, celery leaves, etc.
for the cupcakes:
Preheat the oven to 350 degrees.
Mix flour, granulated sugar, baking powder, cinnamon, nutmeg and salt in a large bowl.
Add oil, eggs and vanilla; mix well.
Add carrots; mix until well blended.
Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
Bake for 20 minutes or until a toothpick inserted into the cupcake comes out clean. Cool completely before frosting.
for the carrot tops:
Take an orange tootsie roll fondant and roll into a log, making one end smaller than the other. If your candy is too hard, soak it for a minute in warm water until it is formable.
Lay your carrots on a sheet of wax paper and using the backside of a butter knife, make a few indentations along your carrot
Gently place a carrot on each frosted cupcake, then place a small leaf or greenery at the top of your "carrot."
Eat and enjoy!
Serving: 1cupcake | Calories: 233kcal | Carbohydrates: 42g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 119mg | Potassium: 126mg | Fiber: 1g | Sugar: 33g | Vitamin A: 2902IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg