Carrot Cake Cupcakes

One of my favorite Easter desserts is carrot cake.  Such a delicious moist cake, with great texture, a bit of spice and the real star of the show, the cream cheese frosting.

Carrot Cake Cupcakes

Carrot cake is one of those cakes that seems to get tucked away with the Easter recipes, but really is a great year round option.  I love how flexible it is and how easy it is to mix it up.  Some people add pineapple, some people add coconut, some add nuts and some add raisins (I’m firmly in the no raisins corner!).    No matter how you like your carrot cake, the cream cheese frosting seems to be a constant in the carrot cake equation.

Carrot Cake Cupcakes-3

Sometimes I make my carrot cakes from scratch, other times I go with a mix, it often depends on how many other items on the Easter menu I’m preparing.   When using a cake mix, I like to doctor it up a bit.  A few ways to do this are to replace the water in the recipe with pineapple juice and to add in some freshly grated carrots, I usually add about 1/2-1 cup of grated carrots.   And of course you can add in coconut, nuts and raisins.  I love walnuts in my carrot cake, and always add a generous amount.  It is certainly one of the cake mixes that lends it self to being personalized to fit your personal tastes.

Carrot Cake Cupcakes-2

Let’s talk frosting.  Delicious, creamy, cream cheese frosting.   It’s the perfect pairing for carrot cake, red velvet cake, cinnamon rolls, the list goes on!

Cream Cheese Carrot Cake Cupcakes

Ready to make some carrot cake cupcakes?   Here you go!

Carrot Cake Cupcakes

20 minutes

1 hour, 15 minutes

24 Cupcakes

Carrot Cake Cupcakes

Ingredients

  • 1 pkg. (2-layer size) carrot cake mix
  • 1/4 cup butter, softened
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 cup powdered sugar
  • 1 tsp. vanilla

Instructions

PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min.; remove to wire racks. Cool completely.

BEAT next 4 ingredients with mixer until well blended; spread onto cupcakes.

Substitute toasted nuts, such as PLANTERS Pecan Halves, PLANTERS Almonds or hazelnuts, for the pineapple tidbits.

How to Store: Keep refrigerated.

Recipe courtesy of Kraft Foods.

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Remember, these delicious carrot cake cupcakes are great year round!

Carrot Cake Cupcakes With Cream Cheese Frosting

Disclosure: I was compensated for this post by KRAFT, but all opinions are mine and mine alone.

Comments

  1. Crystal says

    They look super delicious!! I love the idea of adding carrots and pineapple juice to the mix. Thanks so much for the awesome recipe!! Can’t wait to try it :)

    • says

      Jenni, thanks so much! Sadly I do not recall which tip I used. I am the least technical frosting piper you will ever meet, and I kind of just grab and go without paying much attention. My apologies for not having that info for you!

  2. says

    I like walnuts in my carrot cake as well. We have never had the tradition of carrot cake at Easter, but it sounds like a good tradition to start. Thanks for sharing.

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