Carrot Cake Cupcakes with Cream Cheese Frosting
These carrot cake cupcakes with cream cheese frosting are super moist, delicious, and have the best cream cheese frosting! They are great for parties, potlucks and family gatherings. And, they are perfect for the holidays as well.
Servings: 16 Cupcakes
Ingredients
For the Carrot Cake Cupcakes
- 2 cups all purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 3 eggs, slightly beaten
- ¾ cup oil
- ¾ cup buttermilk
- 2 cups sugar
- 2 teaspoons vanilla extract
- 3 ½ cups carrots, grated
- 1 cup chopped walnuts
For the Cream Cheese Frosting
- ½ cup butter, room temperature
- 8 ounce cream cheese, room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350º and prepare a muffin pan with liners or spray with a non-stick cooking spray. Set aside.
For the Carrot Cake Cupcakes
- In a medium bowl whisk flour, baking soda, salt, and cinnamon together.
- In a large bowl combine eggs, oil, buttermilk, sugar, and vanilla. Beat on low until combined.
- Add dry ingredients into wet ingredients and mix on low until combined.
- Fold in grated carrots and stir.
- Fill up each liner ¾ full. Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool completely before frosting.
For the Cream Cheese Frosting
- In a medium bowl, beat butter and cream cheese until light and fluffy.
- Add vanilla and powdered sugar. Beat until smooth.
- Frost cupcakes once cooled and enjoy!