Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting

If you love carrot cake, you will definitely love these Carrot Cake Cupcakes!  Topped with Cinnamon Cream Cheese Frosting, these are a must make.  Moist, flavourful and so delicious.

When thoughts of spring and Easter roll around, I immediately crave carrot cake.  Tender, spicy delicious carrot cake with some kind of cream cheese frosting…the best.  And over the years I’ve made quite a few carrot cake recipes, but none quite like this.  These Carrot Cake Cupcakes are SO good.  And topped with a Cinnamon Cream Cheese Frosting…THE best.  You’re going to want to try these, I promise.

Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting

Now I know that I’ve mentioned this before, but I’m going to say it again, having kids who love to bake is the greatest thing ever.  My high school aged daughter loves to bake.  Loves it.  And she’s good at it.  So anytime she asks to get in the kitchen, I am happy to oblige, because we all know something delicious is coming our way.  This past weekend was no exception when she made these Carrot Cake Cupcakes.

Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting

These carrot cake cupcakes are made with delicious ingredients like homemade applesauce, fresh grated carrots and coconut oil, making them SO moist and flavourful…they actually remind me a lot of these Morning Glory Muffins.  And when paired with the cinnamon cream cheese frosting, they’re amazing.  Like bakery-made-amazing.

Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting

We topped these cupcakes off with sprinkles of lightly toasted coconut, adding great flavour but also making them look extra pretty.

Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting

No one is going to be able to resist these bites of heaven.  Make them for Easter, brunch, dessert or any special occasion…any ordinary day is a special occasion too!  I hope you love them as much as we do.

Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting

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Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting


  • Author: Jo-Anna Rooney
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x

Description

If you love carrot cake, you will definitely love these Carrot Cake Cupcakes!  Topped with Cinnamon Cream Cheese Frosting, these are a must make.  Moist, flavourful and so delicious.


Scale

Ingredients

Carrot Cake Cupcakes

  • 1 1/3 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 2 large eggs
  • 2/3 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 tsp vanilla
  • 1/2 cup unsweetened applesauce
  • 1/4 cup coconut oil
  • 1 1/2 cups lightly packed finely shredded carrots

Cinnamon Cream Cheese Frosting

  • 1/2 cup butter, at room temperature
  • 18 oz package of cream cheese, at room temp
  • 1 tsp vanilla
  • 1 tbsp ground cinnamon
  • 3 1/2 cups icing (confectioner’s) sugar

Toasted Coconut Topping

  • 1/4 cup sweetened shredded coconut

Instructions

Carrot Cake Cupcakes

  1. Preheat your oven to 350 degrees.
  2. Line a muffin tin with 12 muffin liners.  Set aside.
  3. In a bowl, sift together the flour, baking soda, baking powder, salt, cinnamon and ginger.  Set aside.
  4. Using a mixer cream together the egg, brown sugar and white sugar.  Mix until smooth and fluffy, about 2 minutes.
  5. Add in the vanilla, and mix well.
  6. Then add the apple sauce, coconut oil and shredded carrots.  Mix well.
  7. Now fold the flour mix into the wet ingredients.  Lightly mix until combined.
  8. Evenly distribute the cupcake batter between the 12 muffin cups.
  9. Bake for 18 – 20 minutes, until a toothpick inserted into the centre of the cupcake comes out clean.
  10. Let the cupcakes cool completely before frosting them, at least 20 minutes or more.

Cinnamon Cream Cheese Frosting

  1. While the cupcakes are baking you can make the frosting.
  2. Using a mixer, cream together the butter and cream cheese until smooth.
  3. Add in the vanilla, cinnamon and icing sugar and mix until smooth.
  4. Once the cupcakes have cooled completely, you can now frost them!  For these cupcakes I used the Wilton 1M tip.

Toasted Coconut Topping

  1. Spread the shredded coconut evenly out on a cookie sheet.
  2. In your 350 degree oven, bake the coconut for 2 – 3 minutes, or until the coconut is lightly browned.  Make sure to watch it carefully as you don’t want it to burn.
  3. Let cool.
  4. Once the cupcakes are frosted, sprinkle them with the toasted coconut.
  5. Enjoy!

Carrot Cake Cupcake Recipe Tips:

  • If you don’t have coconut oil, you can use vegetable oil.
  • I like to use homemade applesauce in my baking recipes, but you can absolutely use a premade store-bought applesauce.
  • Feel free to add raisins or walnuts to your cupcakes.

More Delicious Carrot Cake Recipes:

Have a delicious day!

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