Heavenly Carrot Cake Cupcakes: The Easiest Easter Dessert You’ll Ever Make

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Spring is in the air, and Easter is just around the corner! What better way to celebrate than with a delicious and festive dessert? These Heavenly Carrot Cake Cupcakes are not only irresistibly tasty, but they’re also incredibly easy to make.


  • For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 1 cup finely grated carrots
  • 1/2 cup chopped walnuts (optional)
  • For the cream cheese frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt


Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.

Whisk together the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.

Cream the wet ingredients: In a large bowl, cream together the sugar and eggs until light and fluffy. Beat in the oil, yogurt, and vanilla extract until well combined.

Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Fold in the carrots and walnuts (if using): Gently fold in the grated carrots and chopped walnuts (if using) with a rubber spatula.

Fill the cupcake liners: Divide the batter evenly among the prepared cupcake liners, filling each liner about 3/4 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool completely on a wire rack before frosting.

While the cupcakes cool, prepare the frosting: In a large bowl, cream together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and salt, beating until light and fluffy.

Frost the cupcakes: Once the cupcakes are cool, frost them with the cream cheese frosting using a spoon, piping bag, or spatula.


  • For extra moist cupcakes, use full-fat yogurt or sour cream instead of plain yogurt.
  • If you don’t have walnuts, you can substitute them with pecans, raisins, or shredded coconut.
  • To make these cupcakes vegan, use a vegan cream cheese alternative and substitute the eggs with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
  • Get creative with decorating! You can top your cupcakes with sprinkles, chopped nuts, carrots carved from candy, or mini chocolate eggs.

These Heavenly Carrot Cake Cupcakes are sure to be a hit at your Easter celebration! They’re easy to make, delicious, and perfect for sharing with friends and family.


Ann Shrott

I am a freelance writer with a deep passion for the latest trendy titles to produce content. What I'm striving for is to write about something well researched and make blogs sparkle. Keep on reading!

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