The best Carrot Cake Cupcakes with a not-too-sweet cream cheese frosting on top! These carrot cupcakes are perfectly moist, lightly spiced and so flavorful. A perfect dessert for Easter!
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5 from 2 votes

Carrot Cake Cupcakes

The best Carrot Cake Cupcakes with a not-too-sweet cream cheese frosting on top! These carrot cupcakes are perfectly moist, lightly spiced and so flavorful.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: Carrot Cake Cupcakes
Servings: 12
Calories: 391kcal
Author: Julia

Ingredients

Cupcakes:

  • 1/2 cup unsalted butter softened
  • 1/2 cups brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 1/2 cups grated carrots about 3 large carrots
  • 1/4 cup vegetable oil
  • 3/4 cup almond flour or finely ground almonds
  • 1 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt

Cream Cheese Frosting:

  • 1/4 cup unsalted butter softened
  • 1 cup powdered sugar sifted
  • 1 tsp vanilla extract
  • 8 oz cream cheese room temperature

Instructions

  • Preheat oven to 350°F (180°C). Line a 12-count muffin pan with paper liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar together until slightly pale and fluffy, about 3-4 minutes.
  • Add eggs, finely grated carrots, and vegetable oil. Mix until well combined.
  • In another bowl, combine the flour, ground almonds, baking powder, baking soda, cinnamon, and salt. Add the flour mixture to the wet ingredients and mix until just combined.
  • Divide the batter between the muffin cups, fill each about 3/4 full, and bake for about 20 minutes or until a skewer comes out clean. Cool in the muffin pan several minutes then transfer to a wire rack and cool completely.
  • To make the frosting, beat together softened butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment at medium speed until light and fluffy, about 2-3 minutes.
  • Add vanilla extract and cream cheese and beat until blended.
  • Frost cupcakes with cream cheese frosting. 

Nutrition

Calories: 391kcal | Carbohydrates: 35g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 78mg | Sodium: 236mg | Potassium: 152mg | Fiber: 1g | Sugar: 24g | Vitamin A: 66.4% | Vitamin C: 1.1% | Calcium: 7.4% | Iron: 6.1%