Name: Frosted Carrot Cake Cupcakes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 1 cup Plain flour; 0.66 cup Brown sugar-packed; 1.5 tsp Cinnamon; 1 tsp Baking soda; .5 tsp Baking powder; 1.75 cups Grated carrot; 0.66 cup Coconut oil; 2 Eggs-eaten; 120 gram Cream cheese; 2 cups Icing sugar; 1.5 tsp Vanilla bean paste; 70 gram Butter-soft

When you need to make a batch of cupcakes that definitely impresses, these Frosted Carrot Cake Cupcakes are the best choice. They’re a modern twist on the classic carrot cake, topped with a stunningly smooth cream cheese frosting. People will beg for these cupcakes once they’ve tried them, trust us on that.

Carrot cake cupcakes with cream cheese frosting and sprinkles — Pin
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Frosted Carrot Cake Cupcakes

Recipe by Stay at Home Mum

0.0 from 0 votes

Moist and spiced carrot cupcakes topped with creamy frosting, perfect for birthdays, holidays, or any special occasion.

Course: Cakes, RecipesCuisine: AmericanDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Calories

240

kcal

Total time

hour

minutes

Cook Mode

Ingredients

Cupcakes
1 cup Plain flour
0.66 cup Brown sugar-packed
1.5 tsp Cinnamon
1 tsp Baking soda
.5 tsp Baking powder
1.75 cups Grated carrot
0.66 cup Coconut oil
2 Eggs-eaten
Frosting
120 grams Cream cheese
2 cups Icing sugar
1.5 tsp Vanilla bean paste
70 grams Butter-soft

Directions

Preheat oven to 180 degrees and line a muffin tin with paper liners.
In a bowl, mix together the flour, brown sugar, cinnamon, baking soda and baking powder. In another bowl combine the carrot and the oil.
Slowly add the flour mixture to the wet carrot mix, stirring until just combined. Add the beaten eggs and combine, stirring as little as possible.
Spoon the picture into the paper liner, filling them about 2/3 of the way. Bake for 15-20 minutes, or until golden brown and springy on the top. Allow to cool.
While the cupcakes are cooling, blend together the cream cheese, butter, and vanilla bean paste until nice and smooth. Then, very slowly beat in the sifted powdered sugar.
Transfer the frosting into a ziplock bag or piping bag, and pipe evenly onto the cooled cupcakes. If frosting isn’t standing well, cool for a few hours before piping.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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