The BEST Carrot Cake Cupcakes


Recipes / Thursday, December 28th, 2017

My best friend’s husband recently completed his Master’s Degree, which is extremely exciting! When we had them over for dinner to celebrate I wanted to make his favorite dessert. I asked my friend what he loves most and she said – you guessed it – carrot cake! I went on a Pinterest hunt for the best recipe, and I definitely found it! I made one small alteration and they were seriously amazing cupcakes. If you make this recipe please let me know what you think!

The Best Carrot Cake Cupcakes
Yields 12
The most delicious and moist carrot cake cupcakes with cream cheese frosting.
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Prep Time
7 min
Cook Time
13 min
Total Time
20 min
Prep Time
7 min
Cook Time
13 min
Total Time
20 min
For the cupcakes
  1. 1 C flour, sifted
  2. 3/4 C sugar
  3. 1 t cinnamon
  4. 1 t baking soda
  5. 1/2 t baking powder
  6. 1/4 t salt
  7. 1 1/2 C grated carrots, heaping
  8. 1/2 C + 1 T coconut oil
  9. 2 eggs, whisked
For the frosting
  1. 8 ounces cream cheese, softened
  2. 8 T butter, room temperature
  3. 4 C powdered sugar
  4. 1 t vanilla
For the cupcakes
  1. Preheat oven to 350 degrees.
  2. In a medium bowl combine flour, sugar, cinnamon, baking soda, baking powder, and salt. Set aside.
  3. In a mixing bowl, combine grated carrots and coconut oil. Slowly add the flour mixture to the oil and carrots until just combined. Add beaten eggs and slowly stir just enough to mix them in - do not over mix.
  4. Scoop batter into a lined muffin tin, filling each cup about 2/3 full. Bake in preheated oven for 13 minutes or until tops are springy and a toothpick comes out clean. Once baked, set cupcakes aside to cool while you make the frosting.
For the frosting
  1. Blend cream cheese and butter until smooth. Add vanilla and combine. Add powdered sugar one cup at a time, waiting for each cup to be fully integrated before adding the next. Beat until smooth.
  2. Fill a piping bag with cream cheese frosting and use a large piping tip to frost the cupcakes. Top with sprinkles if desired.
Notes
  1. Pinch of Yum made this recipe with vegetable oil. I only used coconut oil because the first time I made these cupcakes, I was out of vegetable oil. The cupcakes were such a hit so I still make them with coconut oil.
  2. I doubled the original frosting recipe because I like to heavily frost my cupcakes, and this makes the perfect amount!
Adapted from Pinch of Yum
Adapted from Pinch of Yum
The Fox Den Blog http://thefoxdenblog.com/
Check out my Recipes page for more delicious treats!

Hello! I am a work-at-home mom to twin girls and a canine. I’m learning what life looks like when you surrender to God. Passionate about parenthood, marriage, and all things coffee!

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