Best Ever Carrot Cake Cupcakes

These Best Ever Carrot Cake Cupcakes are a perfect Easter dessert! A simple one-bowl carrot cake recipe with fluffy cream cheese frosting & cinnamon spice!

Course Dessert

Cuisine Cake, Dessert, Easter, Holiday, Holidays

Keyword Best Ever Carrot Cake Cupcakes, Easy Carrot Cake, Easy Carrot Cake Cupcakes, Easy Easter Cupcakes, Easy Easter Dessert

Prep Time 35

Cook Time 20

Total Time 55

Servings cupcakes

Calories 225kcal

Author Chrissie

Ingredients

For the cupcakes:

2 cups all purpose flour
1 3/4 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups shredded carrots
1 1/4 cup vegetable oil
1 1/4 cup low fat buttermilk at room temperature
4 eggs at room temperature

For the frosting:

3/4 cup unsalted butter at room temperature
6 ounces full fat cream cheese at room temperature
3 cups powdered sugar sifted to remove lumps
1/4 teaspoon vanilla extract
2 tablespoons half and half cream (or heavy cream)

For topping:

1 tablespoon granulated sugar
1 teaspoon ground cinnamon

US Customary - Metric

Instructions

For the cupcakes:

Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins with paper liners (enough for about 28 cupcakes)
Add the flour, sugar, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt to a large bowl and mix them together with a whisk until combined.
Whisk the shredded carrots into the dry ingredients.
In a large liquid measuring cup (a 4-cup measuring cup if you have it, otherwise use a bowl), measure the oil and the buttermilk, and then add the eggs whisking everything together well.
Add the wet ingredients to the dry ingredients and whisk everything together until no streaks of flour appear and everything is combined.
Divide the batter between the prepared muffin cups lined with paper liners, filling them only about 2/3 full.
Bake them at 350 degrees Fahrenheit for about 19-21 minutes, or until a toothpick inserted into one of the cupcakes comes out clean. After baking, set the cupcake pans on a wire rack and cool them completely to room temperature.

For the frosting and assembly:

In a large bowl, mix together the butter and cream cheese with an electric mixer (use a stand mixer fitted with a paddle attachment if you have one).
Mix in the powdered sugar one cup at a time, mixing well and scraping down the sides of the bowl after each addition.
Add the vanilla extract and cream, and whip on high speed for about 5 minutes, or until the frosting is light and fluffy.
Mix together the sugar and cinnamon in a small bowl and set aside.
When the cupcakes have cooled completely, remove them from their tins and add the frosting to a piping bag fitted with a start tip (or your choice of piping tip).
Frost the cooled cupcakes in a swirl motion and top them with a dusting of the cinnamon sugar.
Serve immediately, or store in the fridge in an airtight container until ready to serve.

Notes

These cupcakes store well in the fridge for up to 2 days before serving.

Be sure to wait until the cupcakes have fully cooled before frosting them - frosting warm cupcakes will cause the frosting to melt and liquify.

Nutrition