Carrot Cupcakes

Carrot cake cupcakes are easily one of my all time favorite cupcake recipes.  Rich and delicious moist cake with an amazing texture, a bit of spice and luxurious cream cheese frosting. It’s hard to beat homemade carrot cake cupcakes with cream cheese frosting.

The only thing better is if they are easy carrot cake cupcakes – and these cupcakes and their cream cheese frosting are just that! These cupcakes and frosting are both quick and easy to make These carrot cupcakes also have a very easy but beautiful fondant carrot as a topper which takes less than 15 min start to finish but feel free to leave that off. We love these carrot cupcakes all year long.

Carrot Cupcakes

Course Dessert
Cuisine American
Servings 10 cupcakes
Author Jennifer Grooms


  • ½ cup + 2 tbsp a/p flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • Dash of salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¾ cup shredded carrots
  • 1/3 cup vegetable oil
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ tsp vanilla extract

For the buttercream:

  • ½ cup softened unsalted butter
  • 2 cups confectioners’ sugar
  • 2-3 tbsp milk

For the carrot topping:

  • 3-4 oz. orange fondant
  • Green decorating frosting


  1. Preheat your oven to 400 degrees F and line a muffin pan with paper liners.
  2. In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. In a standing electric mixer, beat together oil, sugar, eggs and vanilla extract.
  4. As your wet ingredients mix together, slowly add your dry ingredients (I added it in thirds).
  5. Once the ingredients are well-combined, add your shredded carrots.
  6. Scoop the batter into your muffin pan, about ¾ full in each portion.
  7. Bake for approx. 20 minutes or until a toothpick comes out clean when inserted in the center of the cupcake. Allow to cool on a wire rack.
  8. To prepare the buttercream, beat together butter, sugar and milk on medium speed. Gradually increase the speed to high.
  9. The buttercream is ready once the ingredients are well-combined, smooth and form semi-stiff peaks.
  10. Scoop the buttercream into a piping bag and frost each cupcake.
  11. Divide your orange fondant into 8-10 (depending on how many cupcakes you have) 1 inch spheres.
  12. Roll out each sphere into a longer strip (cylindrical in shape), about 2 inches long and ½ an inch thick. (It should resemble a baby carrot).
  13. Flatten the top of your fondant strip and point out the opposite end. This will act as the body of your fondant carrot.
  14. Use a toothpick to score some lines on the fondant carrot. This will give it some realistic texture. Place one top of each frosted cupcake.
  15. Using a round piping tip, use your green decorating frosting to frost out some carrot leaves on each cupcake.
  16. Serve and enjoy!

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