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Carrot Cupcakes with Cream Cheese Frosting

Like having 24 miniature carrot cakes when you make these yummy cupcakes!

Quick Facts

Prep Time: 15 minutes
Cook Time: 25 to 30 minutes
Yield: 24 cupcakes



  • 1 cup brown sugar
  • 3/4 cup sugar
  • 3 eggs
  • 2/3 cup Mazola® Corn Oil
  • 1/4 cup Karo® Light Corn Syrup
  • 1 teaspoon pure vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1-1/2 teaspoons Argo® Baking Powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2-1/2 cups finely shredded carrots


  • 4 ounces cream cheese, softened
  • 2 tablespoons butter OR margarine, softened
  • 1 tablespoon orange juice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon freshly grated orange peel
  • 3 cups powdered sugar


  1. Preheat oven to 350°F. Line 24 muffin cups with paper baking cups.
  2. Cupcakes
  3. Beat brown sugar, sugar and eggs together in a large mixing bowl. Stir in oil, corn syrup and vanilla. Combine flour, cinnamon, nutmeg, baking powder, baking soda and salt in a small bowl. Add to egg mixture; stir to combine. Fold in carrots. Fill muffin cups two-thirds full.
  4. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.
  5. Cream Cheese Frosting
  6. Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Add more powdered sugar or orange juice or milk as needed to reach desired consistency.