Carrot Cake Cupcakes with Cinnamon Buttercream Frosting

These Soft, fluffy, and moist carrot cake cupcakes are just delicious and easy to make! Made completely from scratch with real grated carrots

Today I got inspired to make some sweets and with the help from my lovely friend Dana from This Silly Girl’s Life I made this delicious {believe me there is almost nothing left already} carrot cake cupcakes with cinnamon buttercream frosting. These are my first cupcakes ever LOL Shhhh don’t tell anyone!

Carrot Cake Cupcakes with Cinnamon Buttercream Frosting #recipe #cupcakes #carrotcake

Carrot Cake Cupcakes with Cinnamon Buttercream Frosting

I love carrot cakes. I use to buy them at work until one day I came across a recipe that changed my life LOL. It was an old photocopy my mom had for years and when I saw it I just couldn’t help it, I had to scan that recipe make it at home.

It’s pretty easy to make and it tastes so good! Dana gave me the idea of making it as cupcakes and invited me to make a variation of her buttercream frosting from her Vampire kiss Cupcakes. I definitely did it. Hope you like it!

Carrot Cake cupcake Batter

  • Preheat the oven to 180C/Gas 4/fan 160C.
  • Separate the egg whites from the yolk.
  • Mix in a blender the oil, sugar, carrot and the yolks. When it’s done, beat the egg whites in a big bowl {with a whisk or a stand mixer} until it forms hard peaks. Without stopping pour the carrot mixture in and mix well.
  • Add the flour with the baking powder and cinnamon and mix for about 2 minutes. It’s ready.

  • Now pour the batter evenly for 12 cupcakes that have already been lined with cupcakes liners and bake for 30-40 minutes, until it feels firm and springy when you press it in the center. Cool in the tin for 5 minutes, and carefully take them out of the cupcake tin and place them on a wired rack.
  • Wait until they are completely cool to add the frosting or it will melt away.

Cinnamon Buttercream Frosting

  • With a stand mixer and a whisk attachment, whip the butter for 5 minutes over medium-high speed. Scrap the bowl at least one time during those 5 minutes.
  • Add the powdered sugar little by little on slow speed and add the cinnamon and the vanilla scraping the bowl once. Whip it again at medium-high speed for 2 more minutes. The mixture should be light and fluffy.
  • Decorate the cupcakes as you like, serve and enjoy!

Carrot Cake Cupcakes with Cinnamon Buttercream Frosting

These Soft, fluffy, and moist carrot cake cupcakes are just delicious and easy to make! Made completely from scratch with real grated carrots.

Course Desserts
Cuisine Tradicional
Keyword buttercream, carrot cake, carrot cake cupcakes, cinnamon buttercream, cinnamon frosting
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 18

Ingredients

Carrot cake:

  • ½ cup of vegetable oil.
  • 4 eggs. at room temperature.
  • 3 medium carrots {grated}
  • 2 cups of sugar
  • 2 ½ cups of flour
  • 1 tbsp of baking powder
  • 1 tsp of cinnamon.

Frosting

  • 1 cup of unsalted butter at room temperature.
  • 2 ½ cups of powdered sugar
  • 1 tsp of vanilla extract.
  • 1 tsp of cinnamon

Instructions

  1. Preheat the oven to 180C/Gas 4/fan 160C.
  2. Separate the egg whites from the yolk.
  3. Mix in a blender the oil, sugar, carrot and the yolks. When it’s done, beat the egg whites in a big bowl {with a whisk or a stand mixer} until it forms hard peaks. Without stopping pour the carrot mixture in and mix well.
  4. Add the flour with the baking powder and cinnamon and mix for about 2 minutes. It’s ready.
  5. Now pour the batter evenly for 12 cupcakes that have already been lined with cupcakes liners and bake for 30-40 minutes, until it feels firm and springy when you press it in the center. Cool in the tin for 5 minutes, and carefully take them out of the cupcake tin and place them on a wired rack.
  6. Wait until they are completely cool to add the frosting or it will melt away.

Cinnamon Buttercream Frosting

  1. With a stand mixer and a whisk attachment, whip the butter for 5 minutes over medium-high speed. Scrap the bowl at least one time during those 5 minutes. Add the powdered sugar little by little on slow speed and add the cinnamon and the vanilla scraping the bowl once. Whip it again at medium-high speed for 2 more minutes. The mixture should be light and fluffy.
  2. Decorate the cupcakes as you like, serve and enjoy!

Yummmmy isn’t it??? What do you think??? Have you made carrot cakes cupcakes before???

If you like this Carrot Cake Cupcakes recipe you might also like these others: {click on the images}

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My name is Camila Rojas but everyone call me Cami. I'm a mommy, blogger, baker, do it yourselfer, crafter and graphic designer. Owner and founder of The Crafting Nook {formerly TitiCrafty} and TCN Design Studio: web design for bloggers. Join me on my crazy adventures!

36 Comments at Carrot Cake Cupcakes with Cinnamon Buttercream Frosting

  1. Camila

    Hi! Instead of eggs what should i use becoz i m pure veg and i want to try this cupcake so can i u reply me as soon as possible. Thank u mam. Have a nice day

    1. Camila

      Hi Rushali, to be honest I have no idea. I’m not vegan at all so I wouldn’t know. Sorry I can’t help in that particular matter. maybe you can ask among vegan friends. They might know.
      Thank you so much for your interest in making my carrot cupcakes and for stopping by!

  2. Camila