These Carrot Cake Cupcakes with Cream Cheese Frosting are unbelievable! They’re soft, moist & tender and are going to knock your socks off. Topped off with mounds of cream cheese frosting. . . is there anything better?
I’m pretty easy to please, don’t you think?
This carrot cake is the recipe I’ve been making for years. I love it. There aren’t any raisins in it, but there is coconut (which I love) and the option of nuts. Even with those “extra” ingredients, it’s still very basic and plain. It’s honestly delicious.It’s been my go-to carrot cake for a long time and I will always love it. Buuuut these Carrot Cake Cupcakes with Cream Cheese Frosting have completely won me over. I think they are now my new favorite carrot cake ever.
This recipe comes from my America’s Text Kitchen Cookbook The New Family Cookbook. The recipe in the book is actually shown as a cake, with the variation of making cupcakes instead. Obviously I opted for the cupcakes because I’ve been wanting to find a really, really good carrot cake cupcake recipe. Either way, this recipe is amazing and I can honestly say it’s the best carrot cake/cupcake I’ve ever eaten.Easter is just around the corner and if you are looking for a truly spectacular dessert, then you’ve come to the right place today.
I know I rave and rave about a lot of desserts here on my site, but I promise you these carrot cake cupcakes are some of the best you’ll ever find. The cupcakes themselves are amazing with or without the cream cheese frosting. But let’s be honest, when you’re eating cake or cupcakes, isn’t it all about the frosting? It is for me at least.
The cream cheese frosting is divine and takes these cupcakes to a whole other level.
I hope you give these a try.Print
Recipe Source: Cupcakes from ATK’s The New Family Cookbook, Cream Cheese Frosting from 5 Boys Baker.