Carrot Cake Cupcakes

Looking for something to cook that is simple, easy and delicious?  These cupcakes are basic, but with a little twist..

I don’t know whether to call this a muffin or a cake (do you know? leave a comment and enlighten me, please!) but it’s filled with carrots and topped with a fluffy whipped cream frosting.  

I’ve also find that these tend to taste better the next day, so this is the perfect make-ahead recipe to eat the next day.

Cream Cheese and Carrot Cupcakes

A quick and easy dessert that gets better with age
Prep Time10 minutes
Cook Time8 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: Carrot, Cream Cheese, Cupcakes
Servings: 3 Dozen
Author: David Fulton



  • 3 Cups Pureed Carrot
  • 3 Large Eggs
  • 1 Cup Sugar
  • 1 Cup Oil
  • 2 Cups Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 TBSP Cinnamon
  • 1 tsp Ginger
  • 1 tsp Salt


  • 2 pkg Cream Cheese Room Temp
  • 1/2 cup Powdered Sugar
  • 1/2 cup Heavy Cream


For the Carrot Puree

  • Steam or boil your carrots until soft.
  • Put in a food processor and puree. I like to leave some of the carrots a little chunky.
  • Allow to cool.

For the Cupcakes

  • In a medium bowl, mix the eggs, sugar, and carrot puree. Add applesauce.
  • Sift together the flour, baking powder, baking soda, cinnamon, ginger and salt. Stir into the carrot mixture and mix well.
  • Preheat your oven to 350F
  • Line the cupcake trays with liners. Scoop batter in until it comes about halfway up.
  • For mini cupcakes, bake at 350F for 8-10 minutes. For large cupcakes, bake at 350F for 18-20 minutes.
  • Allow cupcakes to cool completely before frosting.

For the Frosting

  • In a large mixing bowl with the paddle attachment, beat the ingredients until they are light and fluffy.
  • Make sure that the cupcakes are completely cooled, then apply.

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