Carrot Cake Cupcakes with Cream Cheese Frosting

“Hop into spring with the ultimate Easter classic 🥕💛 These moist Carrot Cake Cupcakes are spiced just right and topped with dreamy cream cheese frosting.

Ingredients (Makes 12 cupcakes):

Cupcakes:

• 1 ¼ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• ½ cup brown sugar
• 2 large eggs
• ½ cup vegetable oil
• 1 ½ cups grated carrots
• ¼ cup crushed pineapple (drained)
• ¼ cup chopped walnuts or pecans (optional)

Cream Cheese Frosting:

• ½ cup unsalted butter (softened)
• 8 oz cream cheese (softened)
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, beat brown sugar, eggs, and oil until combined.
4. Fold in carrots, pineapple, and nuts.
5. Add the dry mixture and stir until just combined.
6. Divide batter into liners and bake for 18–20 minutes. Let cool completely.
7. For the frosting, beat butter and cream cheese until smooth. Gradually add powdered sugar and vanilla.
8. Frost cupcakes and top with mini fondant carrots or chopped nuts!

Hope you love this recipe! Don’t forget to leave a review!!!

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