As Easter is quickly approaching, I thought I’d share this yummy carrot cake cupcake recipe! Our family loves a good cupcake with cream cheese frosting. Josiah even made the argument that they are “healthy”, because they have a veggie in them. I’ll let you be the judge. 😉
Carrot Cake Cupcakes
These are the perfect fun treat for your family this spring! Serve them for dessert at Easter, or eat them all by yourself for breakfast! Either way, they won't disappoint!
Ingredients
- 1 cup sugar
- ½ cup butter, softened
- 1 tsp vanilla
- 2 large eggs
- 1 cup flour
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup grated carrots
- ½ cup chopped walnuts (optional)
For the frosting
- 1 8 oz package cream cheese
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 degrees. Line one (12-count) muffin tin with cupcake liners. Set aside.
- Beat the sugar, butter, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on slow speed, add ½ of the dry ingredients. Add the grated carrots and walnuts (if using) to the remaining flour, mix well, and add to the batter. Mix until just combined.
- Scoop batter into prepared cupcake liners and bake 18-20 minutes or until a toothpick comes out clean.
- For the frosting, beat the softened cream cheese and powdered sugar in a medium bowl. (To quickly soften the cream cheese, I microwave for 20 seconds in a glass bowl). Stir cream cheese and sugar until smooth. (If you would like a more runny frosting, add 1 tbsp of milk and stir).
- When the cupcakes are cool, frost them and serve!
