March 24, 2024 2 min read

Just in time for Easter entertaining, here is a quick recipe for some really good carrot cake cupcakes. This recipe makes 12 nicely sized cupcakes that you could make ahead and freeze. If you're going to freeze them, don't freeze them with the icing. Freeze the icing separately, or if it's not too long, just keep the icing in the fridge until you need it. I have to be honest, carrot cake is not my first choice for a dessert but I have family that loves it! So, thought I'd try this recipe to get ready for my Easter dinner. The reviews on these cupcakes were thumbs up from everyone that tried them - in fact, they asked for the recipe - always a good sign. My choice of icing also got big thumbs up. It's not a new recipe but it is a family favorite - I usually use it on cinnamon buns - so, so good!!

Let's get to the recipe. . .

Carrot Cake Cupcakes

Whisk together in a medium sized bowl
1 3/4 c. flour
2 tsp. b. powder
1 tsp. cinnamon
3/4 tsp. fine sea salt
1/2 tsp. b. soda
1/2 tsp. ginger
1/2 tsp. nutmeg

In a large bowl, mix together
1/2 c. b. sugar
1/2 c. sugar
1/2 c. vegetable oil
2 large eggs
1/3 c. milk
1 tsp. vanilla
Add in
2 c. grated carrots

Add the dry ingredients to the wet and gently mixing until just combined.

Using your 1/3 c. measure, scoop the batter into paper lined muffin cups or a greased muffin tin.

Bake at 375 for about 12-15 minutes or until they bounce back when lightly touched or a toothpick comes out clean (baking times may vary, depending on your oven)

Remove from oven and let cool for about 10 minutes before removing them from the pan.

Cinnamon Cream Cheese Icing

In the bowl of your stand mixer with the paddle attachment, add in and beat until smooth (about 2 minutes)
4 oz cream cheese (room temp)
1/4 c. butter (room temp)

Slowly add in 1 3/4 c. icing sugar*

When incorporated add in
3/4 tsp. cinnamon
1/8 tsp. vanilla

Beat for 1-2 minutes

*if your icing seems too thin, add in another 1/4-1/2 c. of icing sugar.

Pop into the fridge for about 1/2 an hour to firm up.

Ice your cooled muffins. Keep the muffins in a cool spot until serving.


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