Go Back
+ servings
Carrot Cake Cupcakes
Print Recipe
5 from 3 votes

Carrot Cake Cupcakes

These tender Carrot Cake Cupcakes have the most glorious surprise inside; cream cheese frosting! Perfect for any springtime or Easter celebration!
Prep Time20 mins
Cook Time18 mins
Freeze4 hrs
Total Time4 hrs 38 mins
Course: Dessert
Cuisine: American
Keyword: Carrot Cake, Carrot Cake Cupcake, Cupcakes
Servings: 12 Muffins
Calories: 318kcal
Author: Amanda Rettke


For the Cream Cheese Frosting Center:

  • 8 ounces cream cheese, at room temperature
  • 1 cup confectioners' sugar

For the Cupcake Batter

  • 2 cups (256g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 2 large eggs, room temperature
  • cup (135g) firmly packed light brown sugar
  • 1 cup (240g) buttermilk
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 large carrots, peeled and finely shredded (1 1/2 cups)


Cream Cheese Center

  • Using a stand mixer with the paddle attachment beat together the cream cheese and powdered sugar.
  • Spoon the mixture into a thin log on to plastic wrap. Make the log be about 12-inches in length.Cover fully with plastic wrap and roll a few times to get rid of air bubbles.
  • Place in freezer for at least four hours.


  • Preheat an oven to 425°F. Line cupcake pan with paper liners.
  • In a large bowl, stir together the flour, baking powder, baking soda, salt and spices.
  • In another bowl, whisk together the eggs and brown sugar until blended. Whisk in the buttermilk and butter.
  • Add the egg mixture to the flour mixture and, using a rubber spatula, stir just until evenly incorporated. Do not over-mix.
  • Fold in the carrots just until evenly distributed.
  • Spoon the batter into the prepared cupcake pan, filling them 1/3 of the way full.
  • Remove the cream cheese frosting log from freezer and divide/slice into 12 equal parts.
  • Place a piece of the frozen cream cheese frosting on top of and in the middle of the cupcake batter.
  • Top each cupcake with another 1/3 of the batter, right on top of the cream cheese frosting piece.
  • Bake until the cupcakes are golden brown, 15 to 18 minutes.
  • Transfer the pan to a wire rack and let cool for 2 minutes, then turn the cupcakes out onto the rack.
  • Let cool and serve.


Calories: 318kcal