Carrot Cake Cupcakes

Soft and spiced Carrot Cake Cupcakes topped with a fluffy cream cheese frosting, toasted coconut, and candy eggs. A festive dessert that's simple to bake and full of flavor.

Course Dessert

Cuisine American

Keyword Carrot Cake Cupcakes

Prep Time 20

Cook Time 25

Total Time 45

Servings cupcakes

Calories 304kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For measuring all ingredients.
mixing bowls For mixing the batter and frosting.
Muffin Tin Holds the cupcakes while they bake.
cupcake liners Prevent sticking and make removal easy.
box grater For grating the carrots.
Stand Mixer or hand mixer. For mixing and making the frosting.
cooling rack To cool cupcakes before frosting.

Ingredients

Cupcakes:

1-1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. table salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
3/4 cup canola oil or other vegetable oil
2 large eggs, beaten room temperature
2 tsps. vanilla extract
1-1/2 cups peeled and grated on the large holes of a box grater, about 2-3 medium carrots
1/2 cup chopped pecans or walnuts

Frosting:

6 oz. cream cheese room temperature
1/8 cup heavy whipping cream
1 tsp. vanilla extract
3-1/2 cups confectioners' sugar

Toppings:

1 cup shredded, sweetened coconut
36 Robin Eggs, 3 per cupcake

Instructions

Preheat the oven to 350° F. Add cupcake liners to a cupcake baking pan.
In a large bowl, combine the dry ingredients: all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground cinnamon, ground ginger, and ground nutmeg. Mix with a spoon or stand mixer on low until fully blended. If mixing by hand, use a fork to break up any clumps of brown sugar.
1-1/4 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 tsp. baking soda, 1/2 tsp. baking powder, 1/4 tsp. table salt, 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/2 tsp. ground nutmeg
Add canola oil and beaten eggs to the bowl. Mix until just combined—do not overmix. Add vanilla extract and mix again until incorporated. Stir in grated peeled carrots and chopped pecans.
3/4 cup canola oil , 2 large eggs, beaten, 2 tsps. vanilla extract, 1-1/2 cups peeled and grated on the large holes of a box grater, about 2-3 medium carrots, 1/2 cup chopped pecans
Scoop the batter into cupcake liners, filling each about ⅔ full.
Bake for 21–25 minutes, or until a toothpick inserted comes out with just a few moist crumbs. The tops should be golden and spring back when lightly pressed.
Remove from the oven and place the cupcakes on a wire rack or cookie sheet. Let cool for about 20 minutes before frosting.
For the frosting, beat cream cheese, heavy whipping cream, and vanilla extract until smooth and creamy. Gradually add powdered sugar and continue beating until light and fluffy.
6 oz. cream cheese, 1/8 cup heavy whipping cream, 1 tsp. vanilla extract, 3-1/2 cups confectioners' sugar
Frost the cupcakes using a spoon or a piping bag fitted with your preferred tip.
Preheat the oven to 325° F to toast the coconut if you haven't already.
Spread the shredded coconut in a thin layer onto a large baking sheet. Bake for 5-10 minutes. Stir every few minutes to make sure the flakes toast evenly and not burn.
When the coconut is toasted to your liking, move to a bowl to cool and stop the cooking process.
1 cup shredded, sweetened coconut
Gently dip each frosted cupcake into the toasted coconut flakes and place three Robin Egg candies on top of each cupcake.
36 Robin Eggs, 3 per cupcake
Refrigerate until ready to serve.

Notes

For optimal outcomes when making these carrot cake cupcakes, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition