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Carrot Cake Cupcakes

carrot cake cupcakes
Carrot cake cupcakes with cream cheese frosting are always a hit! This recipe has a twist—no shredded carrots are needed.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24 -30
Calories 326kcal

Ingredients

Cupcakes

  • 32 ounces carrot baby food or 1 3/4 cup carrot puree I use the baby food every time
  • 2 large eggs
  • 1 cup canola oil
  • 2 1/4 cups flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon maple syrup
  • 1/2 teaspoon cinnamon

Cream Cheese Frosting

  • 1/2 cup butter softened
  • 8 ounces cream cheese softened
  • 4 cups powdered sugar
  • 1 tablespoon milk

Instructions

Carrot Cake

  • Preheat oven to 350°F. Line cupcake pans with cupcake liners.
  • Mix all of the ingredients listed above together until smooth and there are no clumps.
  • Place in preheated oven and bake for 18-25 minutes or until a toothpick inserted into the center comes out clean with no crumbs. Remove from oven and place on cooling rack until completely cooled.
  • While cupcakes are cooling, prepare the frosting.

Cream Cheese Frosting

  • In a large bowl, beat together the butter and cream cheese with an electric mixer.
  • With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Set in the refrigerator until ready to use.
  • When cupcakes are completley cooled, spread or pipe frosting on the tops of each cupcake.

Nutrition

Serving: 1cupcake | Calories: 326kcal | Carbohydrates: 46g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 240mg | Potassium: 56mg | Fiber: 1g | Sugar: 35g | Vitamin A: 608IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg