Carrot Cupcakes With Cream Cheese Frosting

Carrot Cupcakes With Vanilla Cream Cheese Frosting
Carrot Cupcakes With Vanilla Cream Cheese Frosting. Diana Rattray
  • 38 mins
  • Prep: 20 mins,
  • Cook: 18 mins
  • Yield: 12-15 servings
Ratings (4)

These wonderful carrot cupcakes are topped with an easy vanilla cream cheese frosting. These are great cupcakes to take to a bake sale or make for a weekend treat. They're perfect for fall and winter holidays, too.

To grate the carrots, use the smallest shredding disk of your food processor or grate the carrots on a box grater.

What You'll Need

  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup molasses
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 1/2 cups all-purpose flour (Spoon and Sweep Method)
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/3 cup buttermilk or sour milk (1/3 cup milk mixed with 1 teaspoon white vinegar)
  • 1 cup carrots (finely grated)
  • For the Frosting:
  • 8 ounces cream cheese (light or regular)
  • 4 tablespoons butter
  • 3 1/2 to 4 cups confectioners' sugar
  • 2 teaspoons vanilla bean paste (or vanilla extract)

How to Make It

Line 12 muffin cups with paper liners.

Heat the oven to 375 F.

In a large mixing bowl with an electric mixer, beat the butter until creamy. Beat in the sugar until light and fluffy. Beat in molasses and eggs until well blended. Beat in the 1 teaspoon of vanilla and lemon extract until blended.

In another bowl combine the flour, baking soda, baking powder, cinnamon, allspice, and nutmeg. Whisk to blend thoroughly.

Beat about one-third of the dry mixture into the creamed mixture with half of the buttermilk. Repeat with another one-third of the dry mixture and the remaining buttermilk. Add the remaining flour mixture and beat for about 1 minute. Stir in the grated carrots until well blended.

Fill the prepared muffin cups about two-thirds full.

Bake for about 18 minutes, or until the cupcake springs back when touched lightly with a finger, or a cake tester or toothpick comes out clean when inserted in the center.

Cool the carrot cupcakes in pan on a rack for 10 minutes. Remove the cupcakes to a rack to cool completely before frosting.

Make the Frosting
In a large mixing bowl with electric mixer, cream the cream cheese and butter until smooth and creamy. Add about 1 pound, or 3 1/2 cups of confectioners' sugar and the vanilla. Beat on low speed until combined.

Add enough milk, if necessary, for consistency, or add more confectioners' sugar if too thin. Beat until creamy.

Frost the cupcakes with a spatula or put the frosting in a piping bag with a star tip (or other fancy tip)  and pipe it onto the cupcakes. 

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