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Carrot Cake Cupcakes

Carrot Cake Cupcakes

This is a recipe for carrot cake cupcakes made with pureed carrot baby food, to take the work out of grating and blending, seasoned with cinnamon and allspice and topped with cream cheese frosting.
5 from 2 votes
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Course: Desserts
Cuisine: American
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 24 Cupcakes
Author: Tiffany

Ingredients

Carrot Cake Cupcakes

  • ½ cup Butter, softened
  • ¾ cup White Sugar
  • ¾ cup Packed Brown Sugar
  • 2 Large Eggs
  • ½ cup Buttermilk
  • 2 ½ cups All-Purpose Flour
  • 1 teaspoon Salt
  • 2 teaspoons Cinnamon
  • 1 teaspoon Allspice
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 3-4 ounces Containers of Gerber, or other brand Pureed Carrots Baby Food (or 1 ⅓ cups Pureed Carrots)

Cream Cheese Frosting

  • 4 cups Confectioners' Sugar
  • ½ cup Butter, softened
  • 4 ounces Cream Cheese, softened
  • 1 teaspoon Pure Vanilla Extract
  • 1-2 tablespoon Milk

Instructions
 

Carrot Cake Cupcakes

  • Preheat oven to 350 degrees Fahrenheit. Line muffin pan with 24 cupcake liners.
  • In a large mixing bowl, cream together butter, white sugar, and brown sugar. Add eggs one at a time, blending well after each addition. Add buttermilk. Sift together all dry ingredients, then blend well into the mixing bowl. Mix pureed carrots into the batter.
  • Fill cupcake liners approximately ¾ full (about 3 tablespoons.) Bake for 16-18 minutes until the tops spring back when lightly touched or a toothpick inserted comes out clean.

Cream Cheese Frosting

  • In a large mixing bowl, blend together cream cheese, butter, and vanilla. Slowly add confectioners' sugar. Add 1-2 tbsp Milk until you've reached the desired consistency.

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Nutrition

Calories: 264 kcalCarbohydrates: 42 gProtein: 3 gFat: 10 gSaturated Fat: 6 gPolyunsaturated Fat: 3 gCholesterol: 41 mgSodium: 275 mgFiber: 1 gSugar: 31 g