Carrot Cake Cupcakes

Carrot Cake Cupcakes
  • Yield: 10 Servings
  • Prep Time: N/A
  • Cook Time: N/A
  • Fisher® Chopped Walnuts are the perfect addition to these classic cupcakes. These nuts add a crunch that everyone loves!


  • Cupcakes:

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots
  • 1/4 cup Fisher® Chef’s Naturals Walnuts, finely chopped
  • Frosting:

  • 4 ounces cream cheese
  • 2 tablespoons softened butter
  • 1/2 teaspoon vanilla extract
  • 1/2 pound confectioner’s sugar, sifted, about 2 cups
  • 1 teaspoon milk
  • 10-12 Fisher® Chef’s Naturals Walnut Halves and Pieces


  1. For Cupcakes: preheat oven to 350°F. Place cupcake liners into a standard muffin pan
  2. Sift flour, sugar, baking powder, cinnamon, baking soda and salt into the bowl of an electric mixer.
  3. Add oil and beat 2 minutes at medium speed. Add eggs and vanilla and beat 2 more minutes. Stir in carrots and walnuts.
  4. Place ⅓ cup batter into each cupcake liner. Evenly divide any remaining batter among the cupcakes. Bake 20 to 22 minutes or until cake tester inserted in center of cake comes out clean. Cool completely before frosting.
  5. For Frosting: beat cream cheese and butter in the bowl of an electric mixer on medium speed until well blended. Beat in vanilla. On low speed, gradually add sugar being sure to fully blend each addition before adding more. Thin with milk, using a ½ teaspoon at a time, if needed.
  6. Spread frosting over top of each cupcake. Garnish each cupcake with 1 walnut half.

Similar Recipes