Carrot Cake Cupcakes with Cream Cheese Icing

Rating: 3.42 stars
31 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 5

A moist carrot cake is topped with creamy cream cheese frosting.

By GeniusTeenager15

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 20 mins
Servings:
12
Yield:
1 dozen cupcakes
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Grease 12 muffin cups with butter or line with paper liners.

  • Sift flour, white sugar, baking soda, cinnamon, and ginger together in a large bowl.

  • Beat canola oil and eggs into flour mixture with an electric mixer, beating each egg thoroughly before adding the next one.

  • Stir carrots into mixture until well combined.

  • Fill the prepared muffin cups about 2/3 full with carrot mixture.

  • Bake in the preheated oven until cupcakes are lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 30 to 40 minutes. Let cupcakes cool completely.

  • Beat unsalted butter and cream cheese together with an electric mixer on high speed in a bowl until fluffy. Reduce mixer speed to low and beat in vanilla extract and confectioners' sugar until combined. Increase speed to high, and beat until the frosting is fluffy, about 3 more minutes.

  • Fill a pastry bag with the cream cheese frosting and pipe onto the cupcakes.

Nutrition Facts

Per Serving:
611 calories; protein 7.5g; carbohydrates 74g; fat 32.6g; cholesterol 143.7mg; sodium 363mg. Full Nutrition
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Reviews (26)

Read More Reviews

Most helpful positive review

Terri:)
Rating: 4 stars
03/30/2012
I've been making Carrot Cake for years! Lovely recipe; although I added golden raisins & walnuts and halved the sugar and added Splenda to lighten it up. Very nice with a cup of coffee in the morning. Read More
Helpful
(23)

Most helpful critical review

simplysweet23
Rating: 1 stars
04/09/2012
I have to start off by saying that the flavor of the cupcakes were good however they were the driest cupcakes that I have ever tasted or tried to eat. If you use this recipe make sure you use more oil than this one calls for. Good Luck Read More
Helpful
(27)
31 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 5
Reviews:
Most Helpful Most Positive Least Positive Newest
simplysweet23
Rating: 1 stars
04/08/2012
I have to start off by saying that the flavor of the cupcakes were good however they were the driest cupcakes that I have ever tasted or tried to eat. If you use this recipe make sure you use more oil than this one calls for. Good Luck Read More
Helpful
(27)
Terri:)
Rating: 4 stars
03/29/2012
I've been making Carrot Cake for years! Lovely recipe; although I added golden raisins & walnuts and halved the sugar and added Splenda to lighten it up. Very nice with a cup of coffee in the morning. Read More
Helpful
(23)
Ann
Rating: 1 stars
04/05/2012
Made 12 large and 16 mini cupcakes. Batter was dry and dense. Frosting recipe had double the amount of cream cheese and butter needed and still I had a cup of it left over. Read More
Helpful
(21)
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Kimberly Parker
Rating: 3 stars
08/07/2012
I made this cake and I added extra oil and some water with it. After reading the reviews I was afraid it would be too dry. I used 1/4 cup of oil and 1/4 cup of water. The cake was delicious and so was the icing. I believe the icing could be cut in half though because there was too much of it. Read More
Helpful
(13)
Marina:)
Rating: 4 stars
01/07/2013
The cake turned out great... But I was having a look at the other comments and and I saw that people were saying the cupcakes they made were really dry. But then I saw one comment that was so brilliant she used 1/4 cup of canola oil and 1/4 cup of water I imidiatly used the tweak and it was wonderful. I would recomend to use a different recipe for the cream cheese icing because there was way to much icing. Read More
Helpful
(9)
Bettycrocker
Rating: 3 stars
02/27/2013
I just wanted to say that i was looking for a recipe like the one i use to use. And i thought this would be a close second. But i want to say that i was very disappointed with the results of the batter. Wayyyy to dry! and the ONLY reason i am giving it a 3 stars because of Kimberly Parkers' post about adding oil and water. Thank you so much! You saved my cupcakes! Read More
Helpful
(7)
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Jen
Rating: 4 stars
03/30/2013
Great recipe but WAY TOO MUCH icing. Definitely half that part for the amount of cupcakes this recipe makes. So 1/2 (2) 8oz bars of butter 1 cup confectioners sugar 1 package of cream cheese Vanilla you can keep the same. Read More
Helpful
(3)
ashlinmarie
Rating: 4 stars
07/09/2013
I saw everyone's comments that it was dry but I have often used baby food carrots in place of normal carrots (12 ounces total). They weren't as moist as my normal carrot cake recipe but they still had a nice consistency and tasted delicious:) Read More
Helpful
(2)
AmyLynn
Rating: 5 stars
03/03/2013
I tried this recipe and thought that it was great. Next time when I make this recipe I will add either walnuts pecans or chocolate chips to the recipe. This recipe is easy to make and had a great flavour too. Read More
Helpful
(2)
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