Best Carrot Cake Cupcake


The last few days have been unseasonably cool and the urge to bake has hit me like a ton of flour – I just hope I haven’t ruined my ever existing diet! This is a great recipe for cake or cupcakes.  (Cake: use a 9×13 pan and bake for the same amount of time or until done.)

Cupcake Ingredients:

Carrot Cake Cupcake

  • 1 1/2 Cup Sugar
  • 1 Cup Oil
  • 3 Eggs
  • 2 Cup Flour
  • 2 tsp Cinnamon
  • 1 tsp Baking Soda
  • 1 tsp Vanilla Extract
  • 1/2 tsp salt
  • 5 medium carrots shredded

Cupcake Directions:

Colorful Carrot Cake Cupcake

  • Preheat oven to 350 degrees.
  • Line cupcake tin with paper liners.
  • Beat sugar, oil, and eggs in a large bowl on medium until well blended.
  • Add flour, cinnamon, baking soda, vanilla extract, and salt on low speed for 1 minute.
  • Add carrots and stir to mix well.
  • Scoop batter into the lined cupcake tins 2/3 s full.
  • Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
  • Cool in cupcake pan for 10 minutes then remove to a wire rack until completely cooled.

Carrot Cupcake Recipe

Cream Cheese Frosting:

Cream Cheese Frosting

Frosting Ingredients:

  • 8 oz soft cream cheese
  • 1/4 Cup soft unsalted butter
  • 2-3 tsp whole milk
  • 1 tsp Maple extract
  • 4 Cup powdered sugar

Frosting Directions:

Delicious Cream Cheese Frosting Recipe

  • Beat cream cheese, butter, milk, and Maple extract in a large bowl with an electric mixer on low until mixture is smooth.
  • Slowly add powdered sugar, 1 C at a time on low until it can spread.
  • Scoop frosting into a pastry bag with a large tip and frost cupcakes.
  • Keep in refrigerator.