Carrot Cake Cupcakes with Cream Cheese Frosting are moist, sweet and perfectly spiced. Packed with carrot, coconut and walnuts, every bite is full of amazing flavor and texture.
Sugar and Spice and Everything Nice
Moist, fluffy and spiced just right, these Carrot Cake Cupcakes with Cream Cheese Frosting are full of amazing texture and flavor. The cake is loaded with shredded carrot, coconut flakes, and chopped walnuts. And it’s topped off with a decadent cream cheese frosting. Scrumptious!
Not Just for Easter!
I don’t know why I wait until Easter to bring out my favorite carrot cake recipes. Carrot cake should enjoyed year ’round! Maybe I should start asking for it on my birthday!
I love the different textures and flavors and how the ingredients come together so perfectly. The sweet coconut and crunchy walnuts. The cinnamon. So much yum.
Thanks to the applesauce added to the cupcake recipe, they bake up soft and tender with a moist crumb. And that cream cheese icing? Be still my heart!
A Great Cream Cheese Frosting Recipe
Speaking of frosting! If you ever need a great basic cream cheese frosting recipe, you can’t go wrong with this one. Whipped until it’s light and fluffy, it’s unbelievably creamy with just the right amount of sweetness.
More Carrot Cake Recipes You’ll Love
My Favorite Carrot Cake Recipes are moist, packed with flavor and will surely be a hit at your holiday dessert table!
- Carrot Cake Cookies: Topped with a white chocolate drizzle, these cookies are so delicious and perfect for springtime baking!
- Carrot Sheet Cake: This moist and flavorful Carrot Sheet Cake is easy to make and easy to serve. It’s perfect for special occasions or any day!
- Pumpkin Carrot Cake: This incredibly moist and flavorful cake gives you the best of so many fall flavors. It screams Thanksgiving!
- Whole Wheat Banana Nut Carrot Cake Bread: Carrot cake meets banana nut bread in this loaf that’s moist and marvelous. You have to try it!
- Coconut Carrot Cake with Cinnamon Cream Cheese Frosting: A fabulous cake that has the most fantastic flavor and texture. Perfect for spring!
What Do I Need to Make Carrot Cake Cupcakes?
- Granulated sugar
- Canola oil (or vegetable oil)
- Unsweetened applesauce
- Eggs
- All-purpose flour
- Ground cinnamon
- Baking soda
- Salt
- Vanilla extract
- Shredded carrots
- Chopped walnuts
- Sweetened coconut flake
- Cream cheese, softened
- Butter, softened
- Milk
- Powdered sugar
- Toasted coconut flakes
- Cupcake liners
- Muffin tin
How to Make Carrot Cake Cupcakes with Cream Cheese Frosting
- Preheat oven to 350°F. Line a 12-cup muffin pan with cupcakes liners.
- In a large bowl, whisk together the sugar, oil and applesauce. Add the eggs, one at a time.
- Whisk until well combined.
- Stir in the vanilla.
- Add the flour, cinnamon, baking soda and salt to the wet ingredients.
- Stir in the walnuts, grated carrots and coconut. Scoop batter evenly among prepared muffin cups.
- Bake for 25 minutes or until cupcakes are set and a toothpick inserted in the centers comes out clean. Let cool completely in muffin pan.
- Meanwhile, prepare the frosting. In a large bowl, beat together the cream cheese and butter until smooth. Add the milk and vanilla and beat until well combined.
- Slowly beat in the powdered sugar until thick and creamy.
- Pipe frosting evenly among the cooled cupcakes. Sprinkle each frosted cupcakes with toasted coconut flakes and chopped walnuts.
How to Serve and Store Carrot Cake Cupcakes
Serve at room temperature or slightly chilled. Store carrot cake cupcakes in an airtight container at room temperature for up to two days. Or keep in the refrigerator in a sealed container for up to a week.
To freeze, allow to cool completely. Wait to frost! Place in a freezer-safe container and store in the freezer for up to two months. When you’re ready to enjoy them, let the cupcakes defrost in the refrigerator overnight or at room temperature for a few hours and then frost and enjoy!
Easter Recipes to Make Every Bunny Happy
When Easter is just a hippity-hop away, try one of my favorite Easy Easter Recipes sure to make every bunny happy!
Or plan a festive and delicious Easter meal for your loved ones with my collection of The Best Easter Brunch Recipes. Fresh and flavorful sides, festive snacks and desserts–there’s so much yumminess to choose from.
If you make these Carrot Cake Cupcakes with Cream Cheese Frosting and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Carrot Cake Cupcakes with Cream Cheese Frosting
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
Description
Carrot Cake Cupcakes with Cream Cheese Frosting are moist, sweet and perfectly spiced. Packed with carrot, coconut and walnuts, every bite is full of amazing flavor and texture.
Ingredients
- 3/4 cup granulated sugar
- 1/2 cup canola oil
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1 and 1/2 cups shredded carrots (6 medium)
- 1/2 cup chopped walnuts
- 1/2 cup sweetened coconut flake
Frosting:
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 2–3 teaspoons milk
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 1/3 cup toasted coconut flakes, for garnishing
- 1/3 cup chopped walnuts, for garnishing
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with cupcakes liners.
- In a large bowl, whisk together the sugar, oil and applesauce. Add the eggs, one at a time, and whisk until well combined.
- Add the flour, cinnamon, baking soda and salt. Stir in the vanilla.
- Stir in the walnuts, carrots and coconut. Scoop batter evenly among prepared muffin cups.
- Bake for 25 minutes or until cupcakes are set and a toothpick inserted in the centers comes out clean. Let cool completely in muffin pan.
- Meanwhile, prepare the frosting. In a large bowl, beat together the cream cheese and butter until smooth. Add the milk and vanilla and beat until well combined. Slowly beat in the powdered sugar until thick and creamy.
- Pipe frosting evenly among the cooled cupcakes. Sprinkle each frosted cupcakes with toasted coconut flakes and chopped walnuts.
What could I substitute the cinnamon with? Nutmeg? Allspice? And would it be the same amount?
Hi, Heather! Yes, in a pinch, nutmeg or allspice can work as a substitute, though I have not tried it. If you use nutmeg, cut the amount by half. If you use Allspice, use 1/4 of what the recipe calls for. Good luck! I’d love to hear how it turns out!