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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
Equipment
Ingredients
CAKE:
- 2 cups all-purpose flour
- 2 cups 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!