Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 12-14 Cupcakes
  • ¾ Cup Vegetable Oil
  • 1 Tbsp. of Melted Butter
  • 1 Tbsp. of Honey
  • ½ Cup of White Sugar
  • ½ Cup of Light Brown Sugar
  • 3 Large Eggs
  • 2 Tsp. of Vanilla Extract
  • 1.5 Cups of All-Purpose Flour
  • 1 Tsp. Baking Soda
  • ½ Tsp. of Baking Powder
  • ½ Tsp. of Salt
  • 2 Tsp. Cinnamon
  • ½ Tsp. of Nutmeg
  • 2 Cups of Finely Shredded Carrots
  • ⅓ Cup of Finely Chopped Pecans
  • 8 oz. Cream Cheese, softened
  • ½ Stick of Butter, softened
  • 2 Tsp. of Vanilla Extract
  • ¾ Tsp. of Cinnamon
  • ¼ Tsp. of Salt
  • 2.5 Cups of Powdered Sugar
  1. Preheat oven to 350 degrees and prepare a muffin tin with paper liners.
  2. In a large bowl, whisk together oil, melted butter, honey, white sugar and brown sugar. Add in eggs and vanilla, and continue to whisk together until smooth.
  3. Combine dry ingredients: flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  4. Add the dry mixture to the wet ingredients and mix until fully combined.
  5. Fold in the shredded carrots and pecans (use a food processor for small, uniform pieces).
  6. Drop the batter into the lined muffin tins, filling each one about ¾ of the way full.
  7. Bake at 350 degrees for 25 minutes; remove the oven and cool completely on a wire rack.
  8. While the cupcakes are cooking and cooling, prepare the frosting. Combine the softened cream cheese and butter with vanilla extract, cinnamon, salt, and powdered sugar in a bowl. Use an electric mixture to beat the ingredients together until smooth.
  9. Ice the cooled cupcakes with the cream cheese frosting and decorate with sprinkles.
Recipe by DomestikatedLife at