Home » Blog » Recipes » Carrot Cake Cupcakes with Cinnamon Buttercream Frosting

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 (350F)
  • Separate the egg whites from the yolk.
  • Mix in a blender the oil, sugar, grated 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 versy slowly.
  • 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
5 from 1 vote
Print

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}

How to make Chocolate Covered Strawberries topping Nutella Stuffed Cupcakes The Grey Stuff Stuffed Cupcakes, It's delicious Oreo Surprise Cupcakes with Cookies and Cream Frosting Recipe. Simply Yummy!!! Reese's Peanut butter Chips Cupcakes with White Chocolate Chips Frosting #recipe #peanutbutter #cupcakes

Til' next time...

Camila author signature
Email Subscription image with workeets on a table

GET INSTANT ACCESS TO THE WORKBOOK

Plus freebies, printables, exclusive content, tips, stay connected, be the first to know great offers and Product Launches!

Disclaimer: By clicking on the "Yes, I want it" button above you are giving me your consent to collect and use your information according to the law and My Policy Privacy and The Cookie Policy. Zero Spam I promise!

38 Comments

  1. 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. 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. Hi! Can i use Canola Oil instead of Veg. oil? and if i could just use 1cup of sugar insted of 2cups will affect the whike cupcake? becuz i’ll give it to my grandparents.. and it should be less sweet… can i have ur reply asap. thankyou so much mam. have a nice day ?

    1. Hi Kyzia,
      Yes you can use Canola oil. As long as the oil is not animal, is fine! As for the sugar, I don’t really know what would be the result since I have never done it with less than 2 Cups. This cake is not that sweet though. If you want to try, I would suggest Add 1/2 cup less but again I cannot say what the result would be. Thank you so much for your interest in making this cake!!!
      Hugs!

      1. I’ve already tried it.. the best!! ?? We’ve loved it. but too bad, becuz the icing is too sweet for my grandparents, and its now my problem how to lessen the sweet.. ? can yoy help me? or atleast give a suggestion… alternatives icing that are good for the oldies hehehe thankyooou ???

  3. I just made this frosting and it is the best frosting I have ever had! I have been looking for over a year for the perfect recipe and now I finally found it

    1. Awwww that’s awesome Rachel! Thank you so much for coming back and leaving e your feedback! I so appreciate it! WOOHOO I’m super happy!
      XOXO

  4. Congratulations, this recipe was featured on this week’s Life Created Tuesday link party! Thanks for sharing the recipe with our link party!

  5. HI Cami! I’m stopping in from Let’s Get Real today. I love carrot cake, but never thought to make it as cupcakes. Great idea! The cinnamon in the frosting sounds like it would be a great touch. I’ve got to try these!

  6. not only does your recipe look amazing. your staging is magazine worthy. good job. thanks for linking up to the all things pretty party

  7. I can’t believe how delicious these look! I want about 5 of them right now! :) I pinned them!

    Thanks for joining the Link Up this week!

  8. Looks delicious! I love carrot cake and I bet that frosting makes it all that much better. Thanks for sharing.

    1. Yayyyy I’m so super glad you like it and want to make it! I can tell by how long it lasted that it was very good! Carrot cake is one of my favorite cakes!

      XOXO

  9. I really love carrot cake and so does my mom! I think these will definitely make it into the mix soon for a family function.

  10. These look amazing, Cami! I love Carrot cake and I love that you used something other than cream cheese for the frosting! Pinned!

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.