Recipes » Dessert Recipes » Carrot Cake Cupcakes

Carrot Cake Cupcakes

| |
5 from 2 votes
Perfectly spiced Carrot Cake Cupcakes with a honey-sweetened cream cheese frosting. The perfect sweet ending for all your fall dinners.
Prep Time 20 minutes
Cook Time 25 minutes
Perfectly spiced Carrot Cake Cupcakes with a honey-sweetened cream cheese frosting. The perfect sweet ending for all your fall dinners. https://www.lanascooking.com/carrot-cake-cupcakes/

Perfectly spiced Carrot Cake Cupcakes with a honey-sweetened cream cheese frosting. The perfect sweet ending for all your fall dinners.

I know lots of people think of carrot cake as a spring dessert. The recipes often show up right around Easter. Maybe it’s the association of carrots with the Easter Bunny? I don’t know. But to me it’s a fall recipe all the way!

Perfectly spiced Carrot Cake Cupcakes with a honey-sweetened cream cheese frosting. The perfect sweet ending for all your fall dinners. https://www.lanascooking.com/carrot-cake-cupcakes/

Carrots are one of the root vegetables that I always think about in the fall along with turnips and sweet potatoes. And the spices — cinnamon, ginger, and nutmeg — are all fall flavors in my book.

But, do you know what? These delicious little cupcakes are good any time of the year! They’re just like little miniature carrot cakes. And the cream cheese frosting with its honey and vanilla notes just can’t be beat.

How to Make Carrot Cake Cupcakes

Mix Wet Ingredients

Preheat the oven to 350 degrees. Place paper liners in a 12-cup muffin tin or grease and flour the individual muffin tin cups.

Lana's Cooking Free Cookbook Cover
Get a Free Cookbook!

Subscribe now to receive our FREE Favorite Recipes digital cookbook with 10 amazing recipes inside!

Eggs and milk in a 4-cup measuring cup.

Measure the milk into a measuring cup. Add the eggs and whisk them together.

Mix Dry Ingredients

Dry ingredients for Carrot Cake Cupcakes measured into a medium mixing bowl.

In a medium bowl, measure out the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Mix together lightly.

Cream Butter and Sugar

Butter and brown sugar being creamed together in a stand mixer.

Using a large bowl and an electric mixer on medium-high, beat the butter and brown sugar together until fluffy (about 3 minutes).

Add Wet and Dry Ingredients

Wet and dry ingredients being added alternately to creamed butter and sugar in a stand mixer.

Lower the mixer speed to medium-low and add half the egg mixture, then half the flour mixture, beating well after each addition. Add the remaining egg mixture and flour mixture. Beat on medium speed for one minute.

Fold in Carrots and Nuts

Shredded carrots and nuts being folded into the batter in mixing bowl.

Use a wooden spoon or spatula to fold in the grated carrots and pecans.

A note about the carrots: Please take the extra few minutes to grate your carrots by hand. They’ll add a lot of moisture to the cupcakes if you do. Of course, you can buy shredded carrots but they’ll be so much drier than freshly grated ones.

Fill Muffin Tin

Close up view of muffin tin cups filled with cupcake batter.

Divide the batter evenly between the muffin cups.

Bake the Cupcakes

Bake until the tops are golden and a tester inserted in the center comes out clean – about 22-25 minutes.

Let the cupcakes cool in the pan on a wire rack for 5 minutes. Remove the cupcakes from the tin and place them on a wire rack to cool completely.

Mix the Frosting

Yellow mixing bowl holding ingredients for the cream cheese frosting.

When the cupcakes are completely cool, make the frosting. Use a wooden spoon or a spatula to stir the cream cheese, vanilla, and honey together until smooth.

Frost the Cupcakes

Baked cupcakes sitting on a cooling rack with cream cheese frosting piped on top of each cupcake.

Pipe or spread the icing on top of the cupcakes. I personally like just a little frosting on my cupcakes but if you want more, feel free to double the frosting ingredients.

Make it Ahead

Of course these cupcakes can be made ahead. Actually, they’re even better after a day or so when the flavors have a chance to blend together. Just keep them covered in a cake keeper or put them back in the muffin tin and cover it with foil or plastic wrap.

Increasing the Recipe

If you’re baking for a big party or get-together, you can easily double this recipe to make 24 cupcakes. No problem!

Substitutions

Don’t like pecans? No problem. You can easily substitute walnuts if you like. And low-fat or Neufchatel cream cheese works great for the frosting.

More Recipes You May Like

Have you tried this recipe? I’d really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section.
AND REMEMBER TO SIGN UP FOR MY FACEBOOK GROUP.
If you’d like to hang out with me and lots of other online Southern Comfort Food lovers, make sure to join my FREE PRIVATE Facebook group.

Perfectly spiced Carrot Cake Cupcakes with a honey-sweetened cream cheese frosting. The perfect sweet ending for all your fall dinners. https://www.lanascooking.com/carrot-cake-cupcakes/

Carrot Cake Cupcakes

Perfectly spiced Carrot Cake Cupcakes with a honey-sweetened cream cheese frosting. The perfect sweet ending for all your fall dinners.
5 from 2 votes
Print It Rate It Text It
Course: Desserts
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 cupcakes
Calories: 241kcal
Author: Lana Stuart

Ingredients

For the Cupcakes:

  • 2 eggs
  • 1/4 cup milk
  • 1 1/3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 8 tbsp butter room temperature
  • 1 cup light brown sugar packed
  • 2 cups grated carrots about 4 medium
  • 1/2 cup chopped pecans

For the Frosting:

  • 6 oz cream cheese room temperature
  • 1/2 tsp vanilla extract
  • 2 tbsp honey

Instructions

  • Preheat the oven to 350 degrees. Place paper liners in a 12-cup muffin tin.
  • Whisk the eggs and milk in a small bowl or measuring cup.
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
  • Using a large bowl and an electric mixer on medium-high, beat the butter and brown sugar until fluffy (about 3 minutes).
  • Lower the mixer speed to medium-low and add half the egg mixture, then half the flour mixture, beating well after each addition. Add the remaining egg mixture and flour mixture. Beat on medium speed for one minute.
  • Use a wooden spoon or spatula to fold in the grated carrots and pecans.
  • Divide the batter evenly between the muffin cups. Bake until the tops are gold and a tester inserted in the center comes out clean – about 22-25 minutes.
  • Cool in pan on a wire rack for 5 minutes. Remove cupcakes from the tin and place on a wire rack to cool completely.
  • Using a wooden spoon or a spatula, stir the cream cheese, vanilla, and honey together until smooth. Pipe or spread the icing on top of the cupcakes.

Notes

Please take the extra few minutes to grate your carrots by hand. They’ll add a lot of moisture to the cupcakes if you do. Of course, you can buy shredded carrots but they’ll be so much drier than freshly grated ones.
I personally like just a little frosting on my cupcakes but if you want more, feel free to double the frosting ingredients.
Of course, these cupcakes can be made ahead. Actually, they’re even better after a day or so when the flavors have a chance to blend together. Just keep them covered in a cake keeper or put them back in the muffin tin and cover it with foil or plastic wrap.
If you’re baking for a big party or get-together, you can easily double this recipe to make 24 cupcakes. 
Don’t like pecans? You can easily substitute walnuts if you like. And low-fat or Neufchatel cream cheese works great for the frosting.

Nutrition Information

Serving: 1 | Calories: 241kcal | Carbohydrates: 36g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 178mg | Potassium: 176mg | Fiber: 2g | Sugar: 23g | Vitamin A: 3819IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

Share on Facebook Pin Recipe
Tried this recipe? Pin it for Later!Follow @LanasCookingBlog or tag #LanasCooking!

Leave a Reply

Your email address will not be published.

Recipe Rating




13 Comments

  1. Did you know that carrot cake is the favorite of my beloved? Maybe if I make cupcakes, we could exercise portion control. Maybe not. Anyway, they look great, and for a great cause. I really like those little toothpick decorations!

    Miss P

    1. I didn’t know that! You know, the only real way I can manage portion control is to send the whole thing to somebody else :-) Those little toothpick things came from T. J. Maxx on clearance! Something like $1 for a dozen.

  2. What a wonderful cause – isn’t it a shame, though that it is needed. There are many terrible things in our world, but sick children are a true tragedy. How generous of you to participate in this very worthu campaing. I had not heard of it. What wonderful looking cupcakes! I’ll have one, please!

    1. You’re so right, Adri. It’s a shame and so hard to think about children and families who are struggling with horrific illnesses like cancer. Writing a blog post is the least I can do to help.

  3. these sound amazing! you know what, I planned on baking a carrot cake this afternoon (my son’s favorite) but now i’m thinking i need to do cupcakes!

    1. Great idea! Kids love cupcakes because they get their very own little cake. I love cupcakes for portion control :-)