Carrot Cake Cupcakes With Cream Cheese Frosting

Prep Time
Cook Time
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Original is 18 servings


  • Serving Size: 1 (100.5 g)
  • Calories 369.4
  • Total Fat - 24.7 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 60 mg
  • Sodium - 240.3 mg
  • Total Carbohydrate - 34.4 g
  • Dietary Fiber - 2.2 g
  • Sugars - 21.3 g
  • Protein - 4.4 g
  • Calcium - 58.2 mg
  • Iron - 0.9 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F.

Step 2

Place fluted paper liners in 18 muffin cups.

Step 3

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.

Step 4

In bowl of your electric mixer, with the paddle attachment, beat the eggs until frothy.

Step 5

Gradually add the sugar and beat until the batter is thick and light colored.

Step 6

Add the oil in a steady stream and then beat in the vanilla extract.

Step 7

Add the flour mixture and beat just until incorporated.

Step 8

With a large rubber spatula fold in the grated carrots and chopped nuts.

Step 9

Evenly divide the batter between the 18 muffin cups and bake 20 to 25 minutes or until a toothpick inserted in the center of the cupcake comes out clean.

Step 10

Remove from the oven and let cool on a wire rack.

Step 11

Beat the butter and cream cheese until very smooth with no lumps.

Step 12

Gradually beat in the icing until fully incorporated and smooth.

Step 13

Beat in the vanilla extract.

Step 14

With a knife or small metal spatula spread cream cheese frosting on top of each cupcake.

Step 15

Place the sweetened coconut in a plastic bag along with a few drops of green food coloring.

Step 16

Shake the bag until all the coconut has been colored with the dye.

Step 17

Garnish with the green colored coconut and a foil covered chocolate egg.

Step 18

For the basket handles, place the ends of colored pipe cleaners into the sides of the cupcakes.

Step 19

Cover and refrigerate the cupcakes until serving time.


No special items needed.

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