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a carrot cupcake with cream cheese frosting and a nut free marzipan carrot on top
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Carrot Cupcakes with Cream Cheese Frosting

A really good carrot cake recipe that also includes coconut. Topped with a classic cream cheese frosting!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Cool Time 3 hours
Total Time 3 hours 50 minutes
Servings 24
Calories 490kcal
Author Meghan

Equipment

  • 2 12-cup muffin pans
  • 24 cupcake liners

Ingredients

For the Cupcakes:

  • 3 cups unbleached all purpose flour
  • 3 cups sugar
  • 1 teaspoon salt
  • 1 tablespoon baking soda
  • 1 tablespoon ground cinnamon
  • 1½ cups corn oil or Canola
  • 4 large eggs lightly beaten
  • 1 tablespoon vanilla extract
  • 1½ cups shelled walnuts chopped (omitted)
  • 1½ cups shredded coconut
  • 1⅓ cups pureed cooked carrots
  • ¾ cup drained crushed pineapple

For the Frosting:

  • 8 ounces cream cheese at room temperature
  • 6 tablespoons butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Juice of ½ lemon optional

Instructions

For the cupcakes:

  • Preheat the oven to 350F. Place muffin liners in two 12-cup muffin tins.
  • Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts (if using), coconut, carrots, and pineapple.
  • Pour the batter into the muffin cups. Set on the center rack of the oven and bake until a toothpick inserted in the center comes out clean, about 40 minutes.
    carrot cake batter divided into 12 cups of a muffin pan before baking
  • Cool the cupcakes on a rack for 3 hours or covered with foil overnight before frosting.
    a 12-cup muffin tin filled with baked carrot cupcakes

For the frosting:

  • Cream together the cream cheese and butter in a mixing bowl.
  • Slowly sift in the confectioners' sugar and continue beating until fully incorporated. The mixture should be free of lumps.
    cream cheese frosting in the metal bowl of a stand mixer with a small offset spatula and small silicone spatula inside
  • Stir in the vanilla, and lemon juice if desired. Frost cupcakes.
    a carrot cupcake with cream cheese frosting spread on top

Notes

Source: Adapted from The Silver Palate Cookbook
You're Gonna Bake It After All
bakeitafterall.com

Nutrition

Serving: 1cupcake | Calories: 490kcal | Carbohydrates: 58g | Protein: 5g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 317mg | Potassium: 127mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1448IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg