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 #recipe #cupcakes #carrotcake
5 from 1 vote
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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 m