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Carrot Cake Cupcakes with Lemon Cream Cheese Frosting

Rated as 4.67 out of 5 Stars

"The classic carrot cake in a smaller cupcake form. Topped with a lemony cream cheese frosting, they make a special treat for Easter celebrations, bake sales, backyard cookouts and potlucks."
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Ingredients

50 m servings 362 cals
Original recipe yields 24 servings (24 cupcakes)

Directions

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  1. Preheat oven to 350 degrees F. For the Cupcakes, mix flour, granulated sugar, baking powder, cinnamon, nutmeg and salt in large bowl. Add oil, eggs and vanilla; mix well. Add carrots; mix until well blended. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
  2. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
  3. For the Frosting, beat cream cheese, butter and lemon extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. If frosting is too thick to spread, gradually beat in milk. Frost cooled cupcakes with frosting.

Nutrition Facts


Per Serving: 362 calories; 19.5 g fat; 45.2 g carbohydrates; 3 g protein; 51 mg cholesterol; 166 mg sodium. Full nutrition

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Reviews

Read all reviews 13
  1. 15 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I loved this recipe. I made three batches for a birthday party. I didn't use the lemon in the frosting, but made a basic cream cheese frosting and they were a huge hit! I was concerned that t...

Most helpful critical review

WAY TOO MUCH vegetable oil. My cupcakes tasted like oil :(

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I loved this recipe. I made three batches for a birthday party. I didn't use the lemon in the frosting, but made a basic cream cheese frosting and they were a huge hit! I was concerned that t...

Delicious and easy. We used the zest from 1 lemon instead of the lemon extract and it was really good.

I loved this recipe, instead of making the frosting I used a can of cream cheese frosting and added the lemon juice to it, and it turned out great.

This recipe has the perfect texture for cupcakes! Very spongy and soft!! Would recommend for anyone looking to make carrot cake cupcakes!

These cupcakes were delicious. I made them exactly but didn't make the frosting because I had cream cheese frosting leftover from another recipe. They were very easy to make.

DELICIOUS! I will definitely be making these again!

I am only rating the cupcakes as I didn't make the frosting. Everyone loved them. I didn't have the McCormick brand products but I did have Mexican vanilla and went with that. These cupcakes are...

I substituted vanilla in for the lemon in the frosting, but the cupcakes were delicious! Just the right amount of spice.

These are really easy and straightforward to make, and they're pretty tasty! The only thing I changed was that I didn't put lemon in the frosting. Also, I made them without a mixer or anything, ...