Make the BEST Carrot Cake Cupcakes with cream cheese frosting at home with this easy recipe! These moist, tender cupcakes are made from scratch and make the perfect dessert for Easter... or any time really!
2 cups confectioners sugar(icing sugar or powdered sugar)
3tablespoonsmilkor as much as needed
1/4 cup chopped pecans
Instructions
Preheat oven to 350F and line a 12 cup cupcake tin with cupcake liners.
Grate carrots in a food processor or with a box grater. Set aside.
In a large bowl, whisk together all of the dry ingredients. Set aside.
Place all of the wet ingredients except for the carrots and pineapple in the bowl of a stand mixer with the paddle attachment. Blend well until everything is well combined and creamy. Add the dry ingredients and blend to form the batter. Add the grated carrots and pineapple and blend until combined.
Spoon batter into the cupcake liners, filling the 3/4 full.
Bake in the oven for 20-23 minutes or until a toothpick inserted in the middle comes out clean. Let it cool for 5 minutes in the pan and then transfer to a cooling rack to cool completely.
Once the cupcakes are completely cooled, make the frosting by adding the cream cheese, butter, and confectioners sugar to a food processor with the paddle attachment. Blend on medium speed until it is light and fluffy Slowly add a little milk (1 tablespoon at a time) and blend. If needed, add a little more milk to reach the desired consistency. Pipe the icing on the cupcakes and top with chopped pecans.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Keyword carrots, cream cheese, easter, easter dessert, spring
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