These supremely tender Carrot Cake Cupcakes with Cream Cheese Frosting are a pint-sized carrot cake. They're perfect for passing around at Easter potlucks and come together in just about 30 minutes!
Combine butter, cream cheese, and vanilla. Beat with electric whisk on medium high, until smooth and incorporated. Add sugar gradually and beat well until fully combined and smooth. Cover and place in fridge to chill at least 30 minutes to firm enough to frost cupcakes.
Make the Cupcakes
Preheat oven to 350°F. Line 24 muffin tins with cupcake liners.
In a large bowl, whisk flour, baking soda, salt, cinnamon, nutmeg and ginger until well blended.
In another bowl, whisk sugar and oil until well blended. Whisk in eggs 1 at a time. Slowly fold in flour mixture with wet mixture using rubber spatula, just until batter is incorporated.
Fold in carrots, and optional walnuts and raisins. Divide batter evenly into 24 muffin tins.
Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out almost clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before frosting.
When ready to serve, let chilled frosting rest at room temp long enough to reach desired frosting consistency. Frost cupcakes and serve.
If you'd like to fill the inside of cupcakes with frosting, simply use a sharp knife to cut a quarter-sized circle (about halfway deep into the cupcake) and fill with frosting. Replace the top layer of cupcake, and frost the tops.
Notes
Make sure your butter and cream cheese are softened to room temperature before beating. This will help your frosting turn out smooth and velvety (and will also make your life much easier).
For more substitutions and variations, see original article.
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