Carrot Cake Cupcakes with Lemon Cream Cheese Frosting

Carrot Cake Cupcakes with Lemon Cream Cheese Frosting The classic carrot cake in a smaller cupcake form. Topped with a lemony cream cheese frosting, they make a special treat for Easter celebrations, bake sales, backyard cookouts and potlucks.


Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Carrot Cake Cupcakes:
Lemon Cream Cheese Frosting:

Time Details

    PREP : 30 mins

    COOK : 20 mins

    TOTAL : 50 mins

    SERVING : 24

    YIELD : 24 cupcakes

Instructions Checklist
  • Preheat oven to 350 degrees F. For the Cupcakes, mix flour, granulated sugar, baking powder, cinnamon, nutmeg and salt in large bowl. Add oil, eggs and vanilla; mix well. Add carrots; mix until well blended. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.

  • Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.

  • For the Frosting, beat cream cheese, butter and lemon extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. If frosting is too thick to spread, gradually beat in milk. Frost cooled cupcakes with frosting.

Per Serving: 362 calories; protein 3g; carbohydrates 45.2g; fat 19.5g; cholesterol 51.5mg; sodium 165.9mg.