These carrot cake cupcakes are moist and rich– with a subtle carrot flavor and just a hint of warmth and spice. The cream cheese frosting is tangy and creamy– the perfect complement to carrot cake!
1 ½cupsall purpose flourregular or gluten-free measure-for-measure flour blend
1cuplight brown sugar
1teaspoonbaking powder
½cupmilkwe used whole dairy milk
½cupvegetable oil
2largeeggs
1teaspoonpure vanilla extract
1cupshredded carrot
¾teaspooncinnamon
¼teaspoonnutmeg
Frosting
4tablespoonsunsalted buttersoftened
4ounces (½ 8-ounce block)cream cheesesoftened
2 ½cupspowdered sugarsifted to remove any hard lumps
1teaspoonpure vanilla extract
Food coloringsee notes below
12mini chocolate bunniesoptional for toppers
Instructions
Cupcakes
Preheat the oven to 350 degrees F. Line 12 cavities in a muffin tin with paper baking liners.
In a large bowl, whisk together milk, vegetable oil, eggs and vanilla.Add the brown sugar and whisk to combine.
Whisk in the flour, baking powder, cinnamon, and nutmeg.
Gently fold in the shredded carrots into the batter. Do not to overmix.
Divide the batter evenly between the prepared muffin cavities filling each about ¾ of the way full. Bake in a preheated oven for 15-17 minutes, or until a toothpick comes out clean.
Remove cupcakes from the oven and place onto a wire cooling rack and cool completely before frosting.
Frosting
Combine the softened butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl if using an elective hand held mixer). Beat on medium speed until well combined (about 1 minute).
Turn the mixer on low speed and slowly add the powdered sugar.
When all of the powdered sugar has been incorporated, add the vanilla. Turn the mixer to medium-high speed and beat for 1-2 minutes, or until the frosting is light and fluffy. Make sure to scrape down the sides of the bowl as needed.
Add desired food coloring (see notes below) and mix to combine.
Transfer the frosting to a piping bag fitted with your choice of tip (we used a Wilton #21 tip) and frost the cupcakes as desired. Add a mini chocolate bunny to the top of each cupcake (optional).
Notes
Ingredient NotesUse freshly grated carrots not store bought pre-shredded packaged carrots. Store bought carrots have a distinct flavor and tend to be dry.Frosting coloring notesFor an easy food coloring option, use 1 teaspoon of green liquid (or ½ teaspoon gel). Two favorites are Wilton “Grass” or Americolor “Forest” colors. For an all natural color, use 1 teaspoon of Wilton Nature’s Inspiration “Sunflower” color mixed with ½ teaspoon of Wilton Nature’s Inspiration “Sky Blue” color.How to Store & FreezeThe carrot cake cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Store without the chocolate bunny on top.The easiest way to freeze the cupcakes is to freeze the unfrosted cupcakes then to frost them after they are thawed. Allow the cupcakes to full cool. Place them in a freezer safe container or freezer bag, and freeze for up to 3 months. Thaw in the refrigerator then frost and serve.