Go Back
+ servings

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting - Tender, soft perfectly spiced cupcakes topped off with a fluffy cream cheese frosting!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 cupcakes
Author Rob


For The Cupcakes

  • 2 cups all purpose flour
  • 1 1/2 tsps baking soda
  • 1 tsp baking powder
  • 1 tbsp ground cinnamon
  • 1/8 tsp allspice
  • 1/2 tsp salt
  • 2/3 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 2/3 cup brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 tsp pure vanilla extract
  • 6 medium/large carrots; grated

For The Cream Cheese Frosting

  • 2 8 oz pkg. cream cheese
  • 6 cups powdered sugar
  • 1 tbsp water


  1. For Cupcakes:

    1. Preheat oven to 350°F. Line a 24 count muffin tin with double paper liners. Set aside.

    2. Combine flour, baking soda, baking powder, cinnamon, and salt. Set aside.

    3. In a large bowl, beat oil, applesauce, brown sugar, granulated sugar, eggs, and vanilla extract until thoroughly combined. Add dry ingredients and beat until combined. Stir in carrots.

    4. Divide batter evenly among 24 muffin cups. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Cool for 10 minutes, then remove cupcakes to a wire rack to cool completely.

    For Icing:

    1. In a stand mixer add cream cheese and 1 tablespoon water. Place on low speed until cream cheese is smooth. Slowly add in 1/2 cup of powdered sugar at a time with paddle attachment. Once the sugar is all added speed up mixer to medium. Once the cream cheese icing is thick and stands on it's own its ready.

    If it doesn't stand on it's own add more sugar.

    Place into a piping bag with star tip. Ice cupcakes. Keep refrigerated after icing.