These carrot cake cupcakes with cream cheese frosting are oh so moist with the perfect carrot cake flavor. They’re perfect for Easter or spring, and so adorable with carrot toppers.
Today I’m sharing this recipe for carrot cake cupcakes over on Oh Sweet Basil. They’re the best carrot cake cupcakes I’ve ever tried – and you’re going to love the combination of spiced carrot cake with tangy, fluffy cream cheese frosting.
The carrot cake cupcakes have all the flavor of your favorite carrot cake recipe. We’re using:
- brown sugar
- and grated carrots
For the delicious quintessential carrot cake flavor.
Then the cupcakes are moist, but still light and fluffy thanks to using oil, 2 eggs for tenderness, the grated carrots, and a little milk. To keep the cupcake crumb delicate, make sure to use finely grated carrots. I use the same grater/zester as I do for zesting a lemon to get this fine crumb.
Then the cream cheese frosting is tangy, fluffy and completely creamy. If you like your cream cheese frosting a little less sweet – it may not be thick enough to pipe. But either way, I recommend using a round tip instead of star tip when piping cream cheese buttercream just because it’s a little thinner.
For decoration, I made these little carrot toppers by piping little carrots using candy melts. You could also decorate the cupcakes with chopped walnuts, or Easter sprinkles or cupcake toppers.
These carrot cake cupcakes with cream cheese frosting have the most delicious carrot cake flavor and the cream cheese buttercream is the perfect frosting. So head on over to Oh Sweet Basil to get the recipe.