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Easy Carrot Cake Cupcakes with Cream Cheese Frosting

Warmly spiced carrot cake cupcakes topped with fluffy cream cheese frosting.
Print Recipe
Cook Time 22 minutes
Course Breakfast / Dessert
Cuisine American

Ingredients
  

For the cupcakes

  • 1½ cups all-purpose flour
  • 1 cup sugar
  • ½ cup brown sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • 2 large Happy Eggs
  • ⅔ cup vegetable oil
  • 1 tsp vanilla extract
  • 1½ cups grated carrots about 3 medium carrots
  • Optional: ½ cup chopped walnuts or pecans

For the cream cheese frosting

  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 3½ cups powdered sugar
  • 1 tsp vanilla extract
  • 1 to 2 Tbsp cream if needed for consistency

Instructions
 

  • Preheat your oven to 350°F and line a muffin tin with cupcake liners.
  • In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  • In another bowl, whisk the eggs, oil, and vanilla, then stir in the grated carrots.
  • Pour the wet mixture into the dry and stir until just combined — don't overmix. Fold in nuts if using.
  • Scoop the batter into liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely before frosting.
  • To make the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until fluffy. Beat in the vanilla and add cream if needed to thin.
  • Spread or pipe the frosting onto the cooled cupcakes. Sprinkle with chopped nuts or a dusting of cinnamon.

Notes

Make ahead: bake a day ahead, store unfrosted in an airtight container, and frost right before serving.