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Black Marble

Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting

"These carrot cake cupcakes are everything you love about the cake—outstanding spice flavor, super moist crumb, and velvety cinnamon cream cheese frosting—in a portioned cupcake wrapper!"

Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting

Servings – 24 cupcakes Prep Time – 15 Minutes Cook Time – 15-20 Minutes Ingredients:


  • 1 box spiced cake mix

  • 1/2 cup vegetable oil

  • 1/2 cup water

  • 1 teaspoon vanilla extract

  • 4 eggs

  • 1/4 cup apple sauce or crushed pineapple

  • 2 teaspoons ground cinnamon

  • 3/4 teaspoon ground ginger

  • 1/2 teaspoon ground nutmeg

  • 2 cups coarsely shredded and chopped carrots

  • 1/2 cup raisins, chopped

  • 1 cup walnuts, chopped - optional


  • 1 - 8oz package cream cheese, softened

  • 1/2 cup unsalted butter, softened

  • 3 cups confectioners' sugar

  • Pinch of salt

  • 1 teaspoon vanilla extract

  • 1 1/4 teaspoon cinnamon


  • Heat oven to 350°. Place paper baking cup in each of 24 regular-size muffin cups.

  • In large bowl, beat cake mix, oil, water, eggs, vanilla, apple sauce or crushed pineapple, cinnamon, ginger, and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally.

  • Stir in carrots, raisins, and nuts. Divide batter evenly among muffin cups (about two-thirds full).

  • Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan to cooling racks; cool completely, about 1 hour.


  • In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.

  • Add confectioners’ sugar, cinnamon, vanilla extract,  and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Cover and refrigerate the frosting as the cupcakes finish cooling—this is helpful if you plan to pipe the frosting with a piping bag + tip. Cold cream cheese frosting holds its shape better.

  • Frost cupcake with 1 generous tablespoon frosting. Immediately sprinkle over top or roll edges of frosting in sprinkles or coarse sanding sugar. Repeat with remaining cupcakes.

  • Cover and store leftover cupcakes in the refrigerator for up to 5 days.

"This recipe is a keeper. I made them as per the recipe, and they were delicious! I even use tostadas for a crispy version!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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