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Close up of Carrot Cupcakes with cream cheese frosting.
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Best Carrot Cupcakes with Cream Cheese Frosting

Combine buttermilk, fresh carrots, nuts, raisins, and a delicious, homemade cream cheese frosting for the Best Carrot Cupcake Recipe
Course Dessert
Cuisine American
Keyword best carrot cupcakes recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 24 cupcakes
Calories 301kcal
Author Ang Paris

Equipment

Ingredients

Cupcake Ingredients

  • 2 ¼ cups all-purpose flour
  • 2 cups granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 ½ teaspoons cinnamon
  • 4 eggs beaten
  • 1 cup canola oil
  • ½ cup buttermilk
  • 1 teaspoon vanilla
  • 3 cups carrots finely shredded
  • ¾ cup walnuts or pecans chopped
  • ¾ cup raisins

Frosting Ingredients

  • 8 ounces cream cheese softened
  • 4 tablespoons unsalted butter softened
  • 4 cups powdered sugar sifted
  • 1 teaspoon vanilla extract

Instructions

Cupcake Instructions

  • Preheat the oven to 350F and line a muffin pan with paper liners.
  • In a large bowl, combine the dry ingredients and whisk together.
    2 ¼ cups all-purpose flour, 2 cups granulated sugar, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 ½ teaspoons cinnamon
  • In another bowl, beat together the wet ingredients and the carrots.
    4 eggs, 1 cup canola oil, ½ cup buttermilk, 1 teaspoon vanilla, 3 cups carrots
  • Add carrot mixture to flour mixture and stir to combine.
  • After that, fold in walnuts and raisins.
    ¾ cup walnuts or pecans, ¾ cup raisins
  • Divide batter into cupcake liners – I like to use a large cookie scoop for this.
  • Bake for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
  • Cool completely before frosting.

Frosting Instructions

  • Add room temperature cream cheese and butter in a large mixing bowl and beat until creamy and smooth
    8 ounces cream cheese, 4 tablespoons unsalted butter
  • Gradually add powdered sugar, a little at a time until it is all incorporated.
    4 cups powdered sugar
  • Next, add vanilla extract and beat until smooth.
    1 teaspoon vanilla extract

Video

Notes

This recipe will make enough frosting for a 13×9 cake or 24 cupcakes.
This recipe can also be made into a 13×9 cake. Pour the batter into a greased and floured 13×9 cake pan.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean

Nutrition

Serving: 1cupcake | Calories: 301kcal | Carbohydrates: 52g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 202mg | Potassium: 172mg | Fiber: 1g | Sugar: 38g | Vitamin A: 2906IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg