Color & Control:

Carrot Cake Cupcakes

Carrot cake is great. Carrot cupcakes are even better. Every bite is filled with warm spice and sweet carrots and topped with the most delicious cinnamon cream cheese frosting. It’s the perfect upgrade to your Easter dessert table.

Yields: 18
Prep Time: 0 hours 25 mins
Total Time: 1 hour 45 mins


For the cupcakes

2 c. all-purpose flour
1 tsp. kosher salt
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. grated nutmeg
1 c. (2 sticks) butter, softened
3/4 c. granulated sugar
1/4 c. packed brown sugar
2 large eggs
1 1/2 tsp. pure vanilla extract
1/2 c. milk
1 c. grated carrots (from about 2 medium)
3/4 c. toasted pecans, roughly chopped

For the frosting

1 (8-oz.) block cream cheese
1/2 c. (1 stick) butter, softened
4 c. powdered sugar
1 tsp. pure vanilla extract
1/2 tsp. cinnamon
1/4 tsp. kosher salt


1. Make cupcakes: Preheat oven to 350° and line two muffin tins with liners. In a large bowl, whisk together flour, salt, baking soda, cinnamon, and nutmeg.

2. In another large bowl using a hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla. Add dry ingredients and mix until just combined. Add milk and mix until combined, then fold in carrots and pecans. Fill liners ¾ full with batter and bake until a toothpick inserted in middle comes out clean, 20 minutes. Let cool.

3. Meanwhile, make frosting: In a large bowl, beat cream cheese and butter until no lumps remain. Add powdered sugar and beat until smooth, then add vanilla, cinnamon, and salt.

4. Transfer frosting to a piping bag fitted with a large round tip and frost cupcakes. Top with toasted pecans.

Photo: Parker Feierbach

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