Carrot Cake Cupcakes

4.80 from 5 votes

Enjoy this Easy Carrot Cake Cupcakes Recipe! The entire family will love these carrot cupcakes. They are truly the best carrot cake cupcakes. Carrot Cake Muffins are so cute! Make carrot muffins today.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Ingredients

For the Cupcakes:

2 1/4 cups All Purpose Flour
2 cups granulated sugar
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/2 teaspoons cinnamon
4 eggs (beaten)
1 cup canola oil
1/2 cup buttermilk
1 teaspoon vanilla extract
3 cups finely shredded carrots
3/4 cup Chopped Walnuts (or Pecans)
3/4 cup raisins

For the Frosting:

8 ounces cream cheese (softened)
4 Tablespoons unsalted butter (softened)
4 cups powdered sugar (sifted)
1 teaspoon vanilla extract

Instructions

For the Cupcakes:

Preheat oven to 350 degrees and fill cupcake pan with liners.
In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon and whisk together.
In another bowl, beat eggs, then mix in canola oil, buttermilk, vanilla, and carrots.
Add carrot mixture to flour mixture and stir to combine.
Fold in walnuts and raisins.
Divide batter into cupcake liners and bake for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
Cool completely.

For the Frosting:

Add cream cheese and butter in large mixing bowl and beat until creamy and smooth.
Gradually add powdered sugar and mix until smooth and combined.
Add vanilla extract. Beat until smooth.
Frost cooled cupcakes and then they are ready to serve and enjoy!

Notes

Store any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.

Nutrition

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