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These carrot cake cupcakes are delicious!! They’re rather easy to make and it’s so much better than just a plain boxed cake!! Carrot cake is one of my favorites!! I think you’re going to love these!! Don’t forget to “pin it” to save it!
Carrot Cake Cupcakes Recipe
These cupcakes are easy to make with ingredients you likely have on hand.
Equipment
Ingredients
CAKE:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 4 eggs
- 1 cup vegetable oil
- 4 cups shredded carrots
ICING:
- 1 cup butter softened
- 16 ounces cream cheese softened
- 8 cups powdered sugar
- 1 tablespoon milk
Instructions
CAKE:
- Preheat oven to 350˚F and line muffin tin with cupcake liners.
- Combine flour, sugar, cinnamon and baking soda in a medium bowl and mix well.
- In large bowl, beat eggs and slowly add oil while continuing to beat.
- Add flour mixture to egg mixture and mix well.
- Fold in shredded carrots, then fill cupcake liners about ⅔ full.
- Bake 20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan 10 minutes then move to cooling rack to finish cooling.
ICING:
- Beat butter and cream cheese in large bowl until light and fluffy.
- Gradually add in powdered sugar and milk, then beat on high until smooth.
- Frost cupcakes with icing and decorate as desired.
Nutrition Information
Calories: 493kcal | Carbohydrates: 68g | Protein: 4g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 239mg | Potassium: 121mg | Fiber: 1g | Sugar: 58g | Vitamin A: 4101IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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8 cups of powdered sugar? Please clarify.
Hi Kelsey, this recipe makes a large batch of cream cheese icing. It is correct as written and uses 8 cups of powdered sugar (also sometimes known as icing sugar). I hope this helps!