Carrot Cake Cupcakes with Cream Cheese Frosting

By picnic lifestyle

Dish Info








– 1 ¼ cup all-purpose flour – ½ cup granulated sugar – 1/4 cup brown sugar – ½ teaspoon baking soda – 1 teaspoon baking powder – ½ teaspoon salt – 1 teaspoon ground cinnamon – ¼ teaspoon nutmeg – ¼ teaspoon ginger – ½ cup butter, melted – 2 large eggs, room temp – 1 ½ teaspoon vanilla extract – 1 ½ cup grated carrots – 1/4 cup chopped walnuts

Carrot Cupcakes


– 8 oz cream cheese – 1/2 cup unsalted butter, softened – 1/4 cup powdered sugar – 1/2 teaspoon vanilla extract – ¼ cup sour cream

Cream Cheese Frosting

Preheat oven to  350 F | 178 C Prepare a 12 count muffin tin with cupcake liners

In a large bowl, whisk the dry ingredients:  flour, baking soda, baking powder, sugars, salt, cinnamon, nutmeg, and ginger.

In another bowl, whisk the wet ingredients:  eggs, melted butter, and vanilla extract.

Combine the wet and dry ingredients and mix well.

Add the grated carrots and half the amount of walnuts. Stir until evenly combined.

Divide the batter evenly into each muffin cup and fill each one about ¾ full.

Bake at 350F | 175C for about 20 minutes.  Allow to cool before frosting

Beat all the Cream Cheese Frosting Ingredients until smooth.

Chill the frosting mix in the fridge while cakes cool. 

Load icing into a piping bag when cakes are ready to be decorated.

Top the cakes with a thick dollop of cream cheese frosting and decorate with walnuts or sprinkle of your choice.

Store in an airtight container in the fridge for up to 4 days. 

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