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close up of a carrot cake cupcake
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4.38 from 8 votes

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
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: carrot, cupcakes, easter, spring
Servings: 24 cupcakes
Calories: 233kcal

Ingredients

for the cupcakes:

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.

Instructions

for the cupcakes:

  • Preheat the oven to 350 degrees.
  • Mix flour, granulated sugar, baking powder, cinnamon, nutmeg and salt in a large bowl.
    mixing dry ingredients in a glass bowl
  • Add oil, eggs and vanilla; mix well.
    mixing cupcake batter in a glass bowl
  • Add carrots; mix until well blended.
  • Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
    spooning cupcake batter into muffin tins
  • Bake for 20 minutes or until a toothpick inserted into the cupcake comes out clean. Cool completely before frosting.

for the frosting:

  • Combine all ingredients in a mixing bowl.
    mixing cream cheese frosting with an electric beater
  • Beat with an electric mixer until smooth.

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.
    making "carrots" from orange tootsie rolls
  • 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!
    several carrot cake cupcakes laid out on a counter

Nutrition

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