Recipe: Carrot Cake Cupcakes with Cream Cheese Frosting

Our blog anniversary coincides with Warren’s Birthday …. well, they’re only a few days apart… so the cupcake for the blog celebration was his choice for a birthday cupcake…. and this year it’s a Carrot Cake Cupcake with Cream Cheese Frosting.

This recipe for Carrot Cake Cupcakes is slightly adapted from my Carrot Cake recipe. The Carrot Cake has always come out terrific… very light and fragile. Cakes are great when they’re light and fragile… not so when they’re cupcakes… it makes them difficult to eat..

When the recipe was made as cupcakes … they rose far too high, then sinking a bit and the tops ended up going over the sides… they were very fragile…. all probably due to the amount of baking soda and baking powder that recipe uses…. as well as, the amount of flour.

So I ended up tweaking the recipe a bit…. and I omitted the pecans for the cupcakes… they were going to work with him.... so I try to avoid putting nuts in baked goods that go out of the house…. so people with nut allergies don’t have to worry.

I used my Cream Cheese Frosting recipe I’ve previously posted… I included those instructions at the bottom for your convenience.

The result was one darn good cupcake… I’ve had requests to make them again and they’d pay for them! I’ll make them again for sure… getting paid for them… well I don’t know about that…. I’m just glad they enjoyed them so much.

Hope you try these…. in celebration of one wonderful year at Cooking Tip of the Day… oh and Warren’s birthday of course.








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Recipe: Carrot Cake Cupcake

All you need:

4 eggs
1 cup vegetable oil
1 cup white sugar
1 cup firmly packed brown sugar
3 teaspoons vanilla extract
2 ½ cups flour
1 tablespoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
2 ½ cups grated carrots

All you need to do:

Preheat oven to 350 degrees.

Put cupcake liners in the muffin tin and set aside.

In a large mixing bowl, beat eggs, oil, sugars and vanilla.

In another bowl, combine flour, baking soda, baking powder, salt and cinnamon.

Add in the flour mixture in small batches (about ¼ of the flour mixture) at a time, mixer should be on medium speed.

Stir in the carrots.

Ladle into the cupcake liners…filling only to 2/3 full.

Bake for 20-22 minutes or until a toothpick comes out clean.

Let cool in the pan for 10 minutes.

Then take them out of the panand cool completely on a rack before frosting.

**For your convenience I am listing my Cream Cheese Frosting recipe again… here it is…

Cream Cheese Frosting Recipe:

All you need:

1 stick of butter, softened
1 (8 oz.) package of Philadelphia Brand Cream Cheese, softened
3 cups confectioner’s sugar
1 teaspoon vanilla extract

All you need to do:

In a medium bowl, beat the butter, sugar, cream cheese and vanilla until smooth and creamy.