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.

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Carrot Cake Cupcakes:
Lemon Cream Cheese Frosting:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

362 calories; protein 3g 6% DV; carbohydrates 45.2g 15% DV; fat 19.5g 30% DV; cholesterol 51.5mg 17% DV; sodium 165.9mg 7% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/26/2016
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 the shredded carrots would overpower the dish because it looked like a ton but they cook down perfectly so the recipe is correct. This will be my go-to recipe from now on! Read More
(5)

Most helpful critical review

Rating: 3 stars
01/07/2020
To improve this recipe soak 1/2 c currants in hot water prior to pre-heating oven then drain and add these and 1 c chopped walnuts to processed carrots (make sure you process 1 lb carrots yourself so they will have a lot of moisture to contribute to the recipe) prior to combining these with dry ingredients. Replace 1 c of ap flour with 1 c of ww flour and replace 1c granulated sugar with 1 c (packed) dk brown sugar. Your cup cakes will be denser and more moist than the original recipe. Bake in a 325F oven for 30 minutes. Read More
21 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/25/2016
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 the shredded carrots would overpower the dish because it looked like a ton but they cook down perfectly so the recipe is correct. This will be my go-to recipe from now on! Read More
(5)
Rating: 5 stars
11/06/2017
Delicious and easy. We used the zest from 1 lemon instead of the lemon extract and it was really good. Read More
(3)
Rating: 5 stars
08/22/2017
This recipe has the perfect texture for cupcakes! Very spongy and soft!! Would recommend for anyone looking to make carrot cake cupcakes! Read More
(2)
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Rating: 5 stars
07/07/2016
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. Read More
(2)
Rating: 5 stars
05/22/2017
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. Read More
(1)
Rating: 5 stars
04/29/2016
I substituted vanilla in for the lemon in the frosting but the cupcakes were delicious! Just the right amount of spice. Read More
(1)
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Rating: 5 stars
03/06/2017
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 very flavourful and moist. Thanks!! Read More
(1)
Rating: 5 stars
04/20/2017
DELICIOUS! I will definitely be making these again! Read More
(1)
Rating: 5 stars
02/02/2020
we added raisins soaked in whiskey just because. they were delicious. Read More
Rating: 3 stars
01/07/2020
To improve this recipe soak 1/2 c currants in hot water prior to pre-heating oven then drain and add these and 1 c chopped walnuts to processed carrots (make sure you process 1 lb carrots yourself so they will have a lot of moisture to contribute to the recipe) prior to combining these with dry ingredients. Replace 1 c of ap flour with 1 c of ww flour and replace 1c granulated sugar with 1 c (packed) dk brown sugar. Your cup cakes will be denser and more moist than the original recipe. Bake in a 325F oven for 30 minutes. Read More