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Katie's Cucina

Carrot Cake Cupcakes

Carrot cake is probably one of my favorite types of cakes to eat. Not sure what it is, but I can’t get enough of the stuff! Unfortunately, my husband is not a fan (at all); which is actually probably a good thing because I don’t make it often which makes it even more of a treat for myself. We went to St. Pete beach the other weekend for my brother in-laws birthday, and I brought these along as a birthday treat for him. Overall, I was very happy with this recipe and will definitely be making it again. This is another recipe from the fabulous Cupcakes cookbook. 

Prep:  10 minutes 

Cook 20-25 minutes 

Serves: 12


Cupcake Batter:

  • 1-1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (I added this–it was not in the original recipe)
  • 1-1/2 cups finely grated carrots
  • 1 cup sugar
  • 3/4 cups vegetable oil
  • 2 large egg, at room temperature
  • 1/4 cup buttermilk
  • 1/2 tsp vanilla extract

Cream Cheese Frosting:

  • 12 oz cream cheese, at room temperature
  • 6 tbsp unsalted butter, at room temperature
  • 1/2 tsp vanilla extract
  • 1 cup confectioners’ sugar, sifted

1. Position a rack in the middle of the oven and preheat to 350 degree’s Fahrenheit. Line a standard 12-cup muffin pan with paper or foil liners. 

2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, whisk together the grated carrots, sugar, oil, eggs, buttermilk, and vanilla to combine. Using a rubber spatula, fold the flour mixture into the carrot mixture until completely combined. 

3. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 20-25 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.                                                                     

4. For the frosting: In a bowl, with an electric mixer on medium-high speed, beat the cream cheese, butter, and vanilla together until light and fluffy, about 2 minutes. Gradually beat in the sugar and mix until thoroughly combined; scrape down the sides of the bowl as needed. Use right away, or if the consistency is too soft, refrigerate until the frosting is spreadable, about 15 minutes.                               

5. Frost the cupcakes with the cream cheese frosting, sprinkle with cinnamon and nutmeg, and serve. (The frosted cupcakes can be refrigerated in an airtight container for up to 5 days; bring to room temperature before serving.)

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One Response to “Carrot Cake Cupcakes”

  1. Maryann @ Domestically-Speaking posted on September 14, 2010 at 1:00 am (#)

    These look delish! I LOVE carrot cake too & I also have a hubby that doesn't love it. Thanks for sharing!

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