🥰 Carrot Cupcakes with Creamy Frosting
(So Good You’ll Lick the Liners!)
🧁 Carrot Cupcakes (That Disappear in Two Days—Seriously)
Let me start by saying: these carrot cupcakes don’t last long in my house. The last time I made a batch, they vanished in under 48 hours—and I’m pretty sure someone licked the cupcake liners. (Okay, fine, it was me.)
If you’ve ever doubted putting vegetables in dessert, this recipe will change your mind. These cupcakes are moist, lightly spiced, and topped with a dreamy cream cheese frosting that makes you feel like spring is already here.
Let’s get into the goodness. 🥕
📝 Ingredients:
Cupcakes:
- 2 eggs
- 1 cup white sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 cups shredded carrots
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
Frosting:
- 8 oz cream cheese
- ½ cup butter
- ½ tsp orange extract
- 4 cups powdered sugar (or more for thicker icing)
👩🍳 Let’s Bake!
🧁 Cupcake Instructions
Preheat the oven to 350°F (or 175°C for my metric friends). Line a muffin pan with cupcake liners or lightly grease.
In a mixing bowl, beat together the eggs, white sugar, and brown sugar until creamy and well-blended.
Add in the vegetable oil and stir in the shredded carrots.
✨ Quick Tip: Use a fine shred for carrots to keep the texture soft and fluffy.
Mix in the flour, baking soda, and salt until evenly moist. Do not overmix—just enough to bring the batter together.
Spoon batter into prepared muffin cups, filling each about ¾ of the way full.
Bake for 25 minutes, or until a toothpick inserted comes out clean. Allow them to cool completely on a wire rack before frosting.
📺 YouTube Tip: Search “How to Check If Cupcakes Are Done” to avoid overbaking—nobody wants dry cake!
🧁 Creamy Orange Frosting
The extract in this frosting is cheerful spring vibes in a bite. It’s bright, creamy, and a perfect match for the warm spice of the carrot cake.
In a mixing bowl, beat the cream cheese, butter, and extract until smooth.
Gradually add in powdered sugar, beating until light and fluffy. Add more powdered sugar if you want a thicker or pipe-able consistency.
Spread or pipe the frosting onto completely cooled cupcakes.
🧁 Style It Up: Use a piping bag with a star tip for bakery-level swirl act
💡 Fun Add-Ons & Ideas
- Top with mini candy carrots, crushed pecans, or a pinch of cinnamon
- Bake in themed liners (pastel for Easter, floral for spring!)
- Use a mini muffin tin for adorable bite-sized carrot cakes
🛒 Easter Add-Ons:Carrot Cupcake Toppers + Spring-Themed Cupcake Liners
📌 Pin It for Later
I find so much inspiration from other food bloggers on Pinterest—recipes, decorating tricks, and plating tips I never would’ve thought of!
👉 Follow my Pinterest food board for even more ideas: MY PINTEREST BOARD
💬 Final Thoughts
If you’ve been hunting for a no-fuss carrot cupcake that checks all the boxes—soft, sweet, secretly veggie-packed, and totally addictive—this is the one. And if your family eats them all before day three? Well, don’t say I didn’t warn you. 😉
🛒 Shop My Baking Tools on Amazon:
💬 Let’s Chat Cupcakes!
Do you prefer lemon or vanilla extract? Add-ins or classic only? Share your tips and favorite twists in the comments.
Tag me in your creations, share your tweaks, or just come back for seconds. Because life’s better with cupcakes (especially ones with veggies disguised in frosting).
And don’t forget to pin this recipe so your future self says, “Thank you!” ✨
