These Carrot Cake Cupcakes have a secret ingredient that makes them incredibly easy to make and perfectly moist. They’re a must-bake treat for spring.
What if I said you could have deliciously moist carrot cake cupcakes without the hassle of shredding carrots? You won’t need to look for another recipe when you see how easy these Easter cupcakes are to make.
It’s not Easter or springtime at our house until we indulge in some homemade carrot cake. We love it, and these cupcakes are just the perfect way to celebrate the holiday and the spring season.
make the best carrot cake cupcakes
I use my favorite carrot cake recipe to make these cupcakes, and, while I love them both, the cupcakes are always famous because of the frosting-to-cake ratio. It’s perfect.
I got the recipe from my cousin, Amy, years ago and have made it so many times I’ve lost count. They are so good and always get rave reviews. When I spill the beans on the secret ingredient, people are always surprised – who knew carrot baby food would make the best carrot cake cupcakes?
It’s true, friends, and using it also saves you some work – there’s no need to grate carrots for this recipe. Just mix up the batter and bake.
These are great all year round, but at Easter, we love to decorate them with colorful eggs and coconut. They’re so cute and say “spring” don’t you think?
You will love this recipe – you only need one bowl, and it takes just a few minutes to make the batter. Oh, and once they’re cooled, frost them with cream cheese frosting. I’m sharing my easy recipe for that, too.
How to Make Carrot Cake Cupcakes
Mix all of the ingredients listed above together until smooth and there are no clumps.
Divide the batter among the cupcake liners into a baking pan. You should get 24 to 30 cupcakes, depending on the size of the molds.
Place the pans in preheated oven and bake them at 350°F for 18 to 25 minutes or until a toothpick inserted into the center comes out clean.
Remove them from the oven and place on a cooling rack until completely cooled.
While the cupcakes are cooling, you can make the frosting.
Cream cheese frosting
In a large bowl, mix the butter and cream cheese with an electric mixer.
With the low-speed mixer, slowly add the powdered sugar a cup at a time until the frosting is smooth and creamy.
Chill the frosting in the refrigerator until you are ready to use it.
When cupcakes are completely cooled, spread or pipe frosting on the tops of each cupcake.
You can serve them plain or sprinkle some toasted coconut over the frosting and decorate the tops with chocolate eggs.
Enjoy these wonderful carrot cake cupcakes and check out more ideas for your holiday dinner in my Easter recipes post – there is so much inspiration!
Soft, moist, and perfectly spiced cupcakes with rich cream cheese frosting—You are going to love them.
More Spring Dessert Recipes
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Carrot Cake Cupcakes
Ingredients
Cupcakes
- 32 ounces carrot baby food or 1 3/4 cup carrot puree I use the baby food every time
- 2 large eggs
- 1 cup canola oil
- 2 1/4 cups flour
- 1 1/2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
Cream Cheese Frosting
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 4 cups powdered sugar
- 1 tablespoon milk
Instructions
Carrot Cake
- Preheat oven to 350°F. Line cupcake pans with cupcake liners.
- Mix all of the ingredients listed above together until smooth and there are no clumps.
- Place in preheated oven and bake for 18-25 minutes or until a toothpick inserted into the center comes out clean with no crumbs. Remove from oven and place on cooling rack until completely cooled.
- While cupcakes are cooling, prepare the frosting.
Cream Cheese Frosting
- In a large bowl, beat together the butter and cream cheese with an electric mixer.
- With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Set in the refrigerator until ready to use.
- When cupcakes are completley cooled, spread or pipe frosting on the tops of each cupcake.
Using baby food is genius!! where has this recipe been all of my life? The flavor is spot on and so much easier to make now. thanks!
this is my daughter’s favorite cupcake! so easy and healthy too!
These Carrot Cake Cupcakes would disappear in our house!
This is the perfect treat that I was looking for Easter! So cute and delicious!
Oh wow! These look so yummy and perfect for our little Easter dinner! So excited to make these with my daughter!
We made these for Easter dessert and they were perfect!
What a perfect way to make Carrot Cake! Why have I never thought of this?
Looks totally irresistible! I’m excited to make this!
Delicious and so very easy! Could you add raisins and pecans?
Super easy and delicious!
Could you add raisins and pecans?
Yes, those would be great additions!
These are so yummy and perfect for spring!
These carrot cake cupcakes are delicious any time of year. But, I will definitely be making them again with the cute nest decorations on top for this coming Easter. So yummy and cute!