Carrot Cake Cupcakes

Classic Carrot Cake topped with cream cheese frosting all in bite-sized form, Carrot Cake Cupcakes are a perfect Easter treat. Especially when they are decorated with these adorable toppings!

Course Dessert

Cuisine American

Keyword carrot cake, Carrot Cake Cupcakes, Carrot Cupcakes

Prep Time 1 hour 40 minutes

Cook Time 20 minutes

Total Time 2 hours

Servings cupcakes

Calories 297kcal

Author Lauren Brennan

Ingredients

2 cups milk
2 teaspoons white vinegar or lemon juice
1 1/2 cups granulated sugar
2 2/3 cups all purpose flour
1 1/2 teaspoon baking soda
1 teaspoon baking powder
pinch of salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
2/3 cup canola oil or vegetable oil/melted butter
4 teaspoons vanilla extract
3 cups grated carrot

for the cream cheese frosting:

8 oz cream cheese softened
1/2 cup salted butter softened
1 teaspoon vanilla extract
1 lb powdered sugar

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Line 24 muffin tins with paper liners and set them aside.
Measure out milk and vinegar*. Stir and set aside.
In a large bowl, measure out all dry ingredients and whisk together to combine. Create well in the center of the dry ingredients and pour in the milk vinegar mixture, oil, and vanilla. Stir until just incorporated. Add in carrots and stir again.
Divide batter evenly between muffin tins. Bake 15-20 minutes or until set. Cool completely before frosting.
To make frosting, mix cream cheese and butter together until well combined. {I use a hand mixer for this.} Stir in vanilla and powdered sugar until just combined and smooth. If you over mix the frosting, it won't hold it's shape as well and will slowly drip off the cupcakes.
Spread about 3 tablespoons of frosting onto each cupcake and decorate as desired.

Notes

Buttermilk: Milk and vinegar mixture can be replaced with 2 cups of buttermilk.
No Eggs: There are no eggs in this recipe! It's not a typo and yes, they will turn out just fine.
9x13 Inch Cake: Bake at 350 degrees F for 25-30 minutes.
Two 8-inch Round Cakes: Bake at 350 degrees for 20-25 minutes.
Crushed pineapple: Reduce milk and vinegar mixture by 1/2 cup and add 1/4 cup extra flour to the batter. Drain one 8 oz can of crushed pineapple. Stir in with the grated carrot. Bake, cool, and frost as usual.
Pecans: Stir in 3/4 cup toasted and chopped pecans into the batter with the grated carrot. Bake, cool, and frost as usual. Walnuts or almonds are also a good substitution.
Coconut: Stir in 1 1/2 cups sweetened, desiccated coconut into the batter with the grated carrot. Bake, cool, and frost as usual.

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