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Carrot Cake Cupcakes-425
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Carrot Cake Cupcakes

Quick and easy homemade carrot cake cupcakes topped with fluffy cream cheese frosting!
Course Appetizer, Cakes + Cupcakes
Cuisine American
Keyword carrot cake, carrot cake cupcakes, cream cheese frosting
Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 40 minutes
Servings 24 Cupcakes
Calories 419kcal
Author Jennifer

Ingredients

CARROT CAKE CUPCAKES:

CREAM CHEESE FROSTING:

  • 1 cup unsalted butter softened
  • 8 oz. cream cheese, softened
  • 4 cups powered sugar
  • ¼ teaspoon salt
  • 1 tablespoon vanilla
  • 2 tablespoons heavy whipping cream
  • ¼ cup chopped walnuts

Instructions

  • Preheat oven to 350F degrees. Line (2) 12 count muffin pan with cupcake liners. Set aside.
  • Using an electric or stand mixer, mix the eggs, canola oil, applesauce, brown sugar, and sugar until smooth.
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, nutmeg, and cinnamon until combined.
  • Slowly mix in dry ingredients to the wet ingredients until no clumps remain.
  • Stir in vanilla, carrots, pineapple and chopped walnuts.
  • Pour batter into the cupcake liners (about ¾ the way full). Bake for 20 minutes or until a toothpick inserted near the center comes out clean. Allow to cool before frosting.

MAKE THE CREAM CHEESE FROSTING:

  • Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy.
  • Add cream cheese, powdered sugar, heavy cream, salt and vanilla extract, increase to high speed and beat for 3 minutes.
  • Frost cooled cupcakes and top with chopped walnuts.

Notes

  • Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator for up to 5 days.

Nutrition

Calories: 419kcal | Carbohydrates: 51g | Protein: 4g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 255mg | Potassium: 147mg | Fiber: 1g | Sugar: 40g | Vitamin A: 3103IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg