Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting

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


Units Scale

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 (or vegetable oil or canola oil)
  • 1 1/2 cups lightly packed finely shredded carrots

Cinnamon Cream Cheese Frosting:

  • 1/2 cup butter (at room temperature)
  • 1 (8 oz) package of cream cheese (at room temp)
  • 1 tsp vanilla extract
  • 1 tbsp ground cinnamon
  • 3 1/2 cups icing (powdered sugar)

Toasted Coconut Topping:

  • 1/4 cup sweetened shredded coconut


Carrot Cake Cupcakes:

  1. Preheat your oven to 350 degrees F.
  2. Line a muffin tin with 12 cupcake liners. Set aside.
  3. In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and ginger. Set aside.
  4. Using a stand 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 applesauce, coconut oil and shredded carrots. Mix well.
  7. Now fold the flour mix into the wet ingredients. Lightly stir 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 on a wire rack 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!