These carrot cake cupcakes are everything you want in a homemade cupcake: soft, moist, warmly spiced, and loaded with freshly shredded carrots. But the real reason these cupcakes are hard to resist? The Kerrygold honey cream cheese frosting.
The frosting is rich and tangy from Kerrygold honey cream cheese and buttery from Kerrygold butter. It pairs perfectly with the cinnamon-spiced carrot cake without making the cupcakes overly sweet.
They’re easy enough for a weekend baking project but pretty enough for Easter, birthdays, showers, holidays, or anytime you need a really good cupcake.
Why You’ll Love These Carrot Cake Cupcakes with Honey Cream Cheese Frosting
- Super moist thanks to freshly grated carrots
- Warmly spiced with cinnamon and a touch of nutmeg and ginger
- Tender and soft without being dense
- Easy to make with simple pantry ingredients
- Topped with a rich honey cream cheese frosting
- Perfect for making ahead
- No fancy decorating skills required
Tips for the best Carrot Cake Cupcakes
Grate your own carrots. Pre-shredded carrots tend to be drier and thicker. Finely grated fresh carrots give you the best texture and moisture. If you do store bought, just make sure to give them a good chop.
Don’t overmix the batter. Once the flour disappears, stop mixing. Overmixing can make the cupcakes tough.
Use softened butter and cream cheese. This makes a huge difference when making the frosting and gives you a smooth, fluffy consistency.
Cool completely before frosting. I know it’s tempting, but frosting a warm cupcake will leave you with melted frosting running down the sides.
Storage
- Can stay on the counter for a few days, or up to a week in the fridge.
- Can freeze for up to 3 months.
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Homemade Ketchup for Canning
Ingredients
- 11 6 oz cans tomato paste
- 3 cups water
- 3 cups white distilled vinegar
- 2 cups sugar
- 1/4 cup brown sugar
- 1/2 tsp ground cloves
- 2 tsp salt
Instructions
- In a large stockpot, add all ingredients and bring to a low simmer.
- Whisk to get all ingredients combined and smooth.
- Cook ketchup while canner comes to a rolling boil. Whisk consistently.
- Clean and sterilize jars.
- Place ketchup in pint jars with 1/2" headspace.
- Wipe rims clean with vinegar rag. Place lid and screw on band, fingertip tight.
- Place in water bath canner for 10 minutes.
- Turn off heat and let them remain in canner for 10 more minutes.
- Remove from canner, set on a towel and leave undisturbed for 24 hours.
- When ready to use, I place ketchup in a squeeze bottle for easy usage for my kids. Place in fridge for up to one month.
