These Carrot Cake Cupcakes have a secret ingredient that makes them easy to make and so moist. They are a must make for your Easter holiday dinner.
What if I said you can have deliciously moist carrot cake cupcakes without the hassle of shredding carrots? When you see how easy these Easter cupcakes are to make, you won’t need to look for another recipe.
It’s not really 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.
The Secret for 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 the favorite 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 spend time grating 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 just say “spring” don’t you think?
You are going to 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, of course. I’m sharing my easy recipe for that, too.
- Carrot baby food or you can use carrot puree, but I use the baby food every time
- Large eggs
- Canola oil
- Granulated sugar
- Baking soda
- Maple syrup
How to Make Them
Mix all of the ingredients listed above together until smooth and there are no clumps.
Divide the batter among the cupcake liners in 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 oven and place on cooling rack until completely cooled.
While cupcakes are cooling, you can make the frosting.
Cream Cheese Frosting
- Softened butter
- Softened cream cheese
- Powdered sugar
In a large bowl, beat together the butter and cream cheese with an electric mixer.
With the mixer on low speed, 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 completley 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.
Make-Ahead and Storage Tips
You can make and bake the cupcakes a day in advance. Be sure to keep them tightly wrapped at room temperature until you frost them.
You can store the cream cheese frosting in the fridge for up to three days before you use it. Just let it soften at room temperature for a bit before you pipe it onto the cupcakes.
Frosted cupcakes will keep in an airtight container for two to three days at room temperature.
Enjoy these wonderful carrot cake cupcakes and be sure to 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 that rich cream cheese frosting… you are going to love them. Enjoy! xoxo San
Try these Easter dessert recipes, too!
Don’t forget to pin this recipe to your favorite Pinterest board for later.
Carrot Cake 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
- 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.