A moist cupcake topped with the best homemade cream cheese frosting. These are absolutely heavenly!
Best Carrot Cake Cupcakes
These Carrot Cake Cupcakes are so delicious, I am convinced they are a piece of heaven! They are so good you’ll stop mid-way through your first bite, instantly realizing you’re going to want to take it in really nice and slow to savor every bite!
I originally wanted to decorate these cupcakes in traditional Carrot Cake fashion, but the edible grass spoke to me when I was at Target so I couldn’t resist turning the tops of them into cute little bird nests!
Speaking of bird nests, if you are are short on time and want to save this recipe for another day then before you go make sure you check out these No Bake Chocolate Bird Nests or these Butterscotch and Peanut Butter Bird Nests!
What You’ll Need to Make the Cupcakes:
- 2 cups Sugar
- 2 cups Flour
- 2 tsp Cinnamon
- 2 tsp Baking Soda
- 2 cups Grated Carrots
- 1 cup Chopped Walnuts
- 1/2 cup Oil
- 3 Eggs
- 17 oz can Crushed Pineapple with Juice
- 3/4 cup Raisins
And the Cream Cheese Frosting:
- 8 oz Cream Cheese, Softened
- 1/2 cup Butter, Softened
- 3 1/2 cups Powdered Sugar
- 1 tsp Vanilla
How to Make Carrot Cake Cupcakes
- Preheat oven to 350 degrees. Place muffin wrappers in muffin pan and lightly spray with non-stick spray.
- Grate 2 cups carrots and set aside.
- Combine 2 cups sugar, 2 cups flour, 2 tsp cinnamon, 2 tsp baking soda, 2 cups grated carrots, and 1 cup chopped walnuts.
- Add following ingredients to the bowl in this order: 1/2 cup oil, 3 eggs, 17 oz can crushed pineapple (including juice), and 3/4 cup raisins.
- Mix well and distribute evenly between muffin wrappers.
- Bake for 15-20 minutes.
- After the cupcakes have cooled, distributed frosting evenly over the tops of the cupcakes.
How to Make Cream Cheese Frosting
- Combine 8 oz softened cream cheese, 1/2 cup softened butter, 3 1/2 cups powdered sugar, and 1 tsp vanilla.
- Mix well until smooth.
Recipe Notes:
- Best frosting texture – The recipe calls for softened cream cheese and butter for the frosting. Make sure they are softened as instructed, if not, the frosting will be lumpy.
- Easy way to frost cupcakes – Place frosting on the top of the cupcake using a 1″ scoop. Press the frosting down with the back of a spoon and work the frosting toward the edge of the cupcake. Do this all the way around the cupcake and you’ll have easily frosted cupcakes!
More Easter Treats:
- No Bake Chocolate Bird’s Nest Cookies
- 50 Easy Easter Desserts
- Spring Blossom Cookies
- Peeps S’mores Dip
- Soft & Chewy M&M Easter Cookies
- Oreo Bunny Butt Cookies
- Butterscotch and Peanut Butter Bird Nest Cookies
Free Easter Printables:
Carrot Cake Cupcakes
Carrot Cake Cupcakes, a moist cupcake topped with the best homemade cream cheese frosting. These are absolutely heavenly!
Ingredients
- 2 cups Sugar
- 2 cups Flour
- 2 tsp Cinnamon
- 2 tsp Baking Soda
- 2 cups Grated Carrots
- 1 cup Chopped Walnuts
- 1/2 cup Oil
- 3 Eggs
- 17 oz can Crushed Pineapple with Juice
- 3/4 cup Raisins
Cream Cheese Frosting
- 8 oz Cream Cheese, Softened
- 1/2 cup Butter, Softened
- 3 1/2 cups Powdered Sugar
- 1 tsp Vanilla
Instructions
- Preheat oven to 350 degrees. Place muffin wrappers in muffin pan and lightly spray with non-stick spray.
- Grate carrots and set aside.
- Combine sugar, flour, cinnamon, baking soda, grated carrots, and chopped walnuts.
- Add following ingredients to the bowl in this order: oil, eggs, crushed pineapple with juice, and raisins.
- Mix well and distribute evenly between muffin wrappers.
- Bake for 15-20 minutes. You'll know the muffins are done when a toothpick inserted into the center of the muffin comes out clean.
- To make the cream cheese frosting, combine softened cream cheese, softened butter, powdered sugar, and vanilla. Mix well until smooth.
