Carrot Cupcakes with Cream Cheese Frosting Recipe

Get ready for spring with these moist carrot cupcakes topped with the best cream cheese frosting and candy melt carrots.  


FOR THE CUPCAKES: – 4 large egg – 2 cups sugar – 1 cup vegetable oil – 2 cups all-purpose flour – 1 teaspoon baking soda – 1 teaspoon baking powder – 2 teaspoons ground cinnamon – 1 teaspoon ground allspice – 1/2 teaspoon salt – 3 cups lightly packed grated carrot FOR THE FROSTING: – 2 (8-oz.) packages cream cheese, at room temp – 1 cup unsalted butter, at room temp – 1 Tablespoon vanilla extract – 4 cups confectioners’ sugar – Orange candy melt – Green candy melt

MAKE THE CUPCAKES:- Heat the oven to 325°F. Line a muffin tray with wrappers. Mix eggs, sugar, and vegetable oil in a stand mixer bowl with the paddle attachment.  

Step 1


Mix flour, baking soda, baking powder, cinnamon, allspice, and salt in a medium basin. Add the flour mixture to the stand mixer and beat until mixed, then add the carrots.  

Step 2

Fill cupcake wrappers 2/3 full with batter and bake for 20–25 minutes until a toothpick inserted comes out clean. After baking, let the cupcakes cool on a rack while you make the frosting and toppings.  

Step 3

MAKE THE FROSTING:- In a stand mixer basin, beat cream cheese with a paddle attachment until smooth. Mix butter and vanilla. Cream confectioners' sugar. Icing reserve. Chill plastic-wrapped frosting before piping.   

Step 4

Wax paper for baking. Fill a plastic or piping bag with green candy melts. Pipe green carrots, trim tip. Melt orange candy melts in a plastic bag or piping bag. Half-cover each green stem's bottom with a carrot.  

Step 5

Set candy melts on baking sheet for 5 minutes in fridge. Use an offset spatula to carefully remove each carrot from the baking pan. Cover cupcakes with cream cheese frosting and candy melt carrots.  

Step 6


– Calories: 330kcal,  – Carbohydrates: 55g, – Protein: 2g,  – Fat: 11g,  – Saturated Fat: 7g,  – Cholesterol: 57mg,  – Sodium: 141mg,  – Potassium: 109mg,  – Fiber: 1g,  – Sugar: 44g,  – Vitamin A: 3540IU,  – Vitamin C: 1.2mg,  – Calcium: 27mg,  – Iron: 0.8mg

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