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Carrot Cake Cupcakes w/Vanilla Bean Cream Cheese Frosting

Course Dessert
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes



  • 2 1/4 cups cake flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 heaping teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 3 cups finely grated carrot
  • 1 cup liquid coconut oil or vegetable oil
  • 4 eggs

Vanilla Bean Cream Cheese Frosting:

  • softened 8 oz. package cream cheese
  • 1/2 cup butter softened
  • 4 1/2 cups powdered sugar
  • 2 teaspoons vanilla bean paste
  • Optional: 1 cup chopped walnuts or pecans for sprinkling on cupcakes



  • Preheat oven to 325°.
  • In medium mixing bowl, stir together cake flour, granulated sugar, baking powder, baking soda, cinnamon and salt.
  • Add in carrot, oil and eggs.
  • Mix by hand until moistened,
  • Using an electric hand mixer, beat on medium speed for exactly two minutes.
  • Line muffin cups with paper or foil liners.
  • Fill muffin cups almost 2/3 full. (This recipe makes 2 1/2 dozen (30) cupcakes.)
  • Place muffin pans on middle oven rack(s) and bake for 18-20 minutes or until cake tester comes out clean.
  • Cool completely, then frost with Cream Cheese Frosting.

Cream Cheese Frosting

  • Beat softened cream cheese and butter together until fluffy.
  • Slowly beat in 4 1/2 cups powdered sugar until smooth.
  • Stir in vanilla bean paste.
  • Frost cupcakes, then garnish with chopped nuts if desired.


Substitute two teaspoons pure vanilla extract if you don't have vanilla bean paste.
Substitute 2 cups of all purpose flour instead of 2 1/4 cups cake flour if you don't have cake flour.
I used a pastry bag and jumbo Wilton star tip 1M to frost these cupcakes.