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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Carrot Cake Cupcakes with Honey Cream Cheese Frosting
Ingredients
- 1 1/3 cups all purpose flour / 166 grams
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 cup avocado / neutral oil
- 1 cup brown sugar
- 2 whole eggs
- 1/2 cup plain greek yogurt
- 2 tsp vanilla bean paste
- 1 1/2 cups finely grated carrots (if purchasing pre-grated carrots, make sure to give them a good chop)
- 1/2 cup optional add ins: nuts or raisins
Honey Cream Cheese Frosting
- 4 oz Kerrygold Honey cream cheese
- 3 cups powdered sugar
- 8 tbsp Kerrygold butter, softened
- 1 tsp vanilla bean paste
- 1/2 tsp kosher salt
Instructions
- Preheat oven to 350 degrees
- Line a 12 count muffin tin with cupcake liners.
- Whisk together flour, baking powder, baking soda, spices and salt. Set aside.
- In a separate bowl whisk together oil, brown sugar, eggs, yogurt and vanilla. Then fold in carrots.
- Pour wet ingredients in to dry ingredients. Fold and batter will be thick.
- Fill cupcake liners 3/4 cup full.
- Pipe 2 teaspoons (roughly) of Kerrygold cream cheese in the middle of each cupcake. Alternatively, you can do this after baking.
- Bake for 21-24 minutes or until toothpick comes out clean.
- Allow cupcakes to cool before frosting.
Frosting
- Place all ingredients in a bowl. Use an electric mixer to whip until smooth, about 2 minutes on medium speed.
- Chill until ready to frost.
