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Spring Carrot Cupcakes

Carrot Cupcakes

I already have a favorite carrot cupcake recipe.  In addition to carrots, that carrot cupcake is loaded with coconut, cinnamon, cardamom, currants, and crushed pineapple.  It’s a classic flavor turned a bit exotic.  I didn’t want to change it when I made these carrot cupcakes.  However, I realized that my carrot cupcake (and just about every carrot cupcake I’ve ever tasted) is heavy and spiced for fall.  I decided to give my carrot cupcakes a spring makeover!

My new carrot cupcakes are lemony and made for spring’s sunshine.  These spring carrot cupcakes are lighter than their fall counterparts and flavored with tangy crystallized ginger and honey.  In keeping with carrot cake tradition, however, these spring carrot cupcakes are frosted with cream cheese frosting – this time with a splash of honey.

Wilton 710-1341 Easter Bunny and Carrot Sprinkles Mix Bottle, 3.4-Ounce

I topped them with carrot sprinkles.  I can’t seem to find them any more, but this bunny and carrot combo would be cute or you could even use candied carrot curls.

View on Amazon.com

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Carrot Cupcakes
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5 from 1 vote

Spring Carrot Cupcakes

These carrot cake cupcakes had a spring makeover - their flavor profile is lighter than usual.
Course Dessert
Cuisine American
Keyword carrot cake cupcakes, carrot cupcakes, chocolate cream cheese frosting
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 14 cupcakes
Calories 310kcal


Cupcake Ingredients

  • 1 ¾ cups all-purpose flour
  • ¾ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup honey
  • ½ cup unsalted butter room temperature
  • 2 large eggs
  • ¼ cup lemon juice
  • 1 cup finely chopped carrots
  • ¼ cup finely chopped crystallized ginger

Frosting Ingredients

  • 8 ounces cream cheese room temperature
  • ¼ cup unsalted butter room temperature
  • 1 cup powdered sugar
  • ¼ cup honey


Cupcake Directions

  • Preheat oven to 350 F.
  • In a medium-sized mixing bowl, whisk together flour, baking soda, baking powder, and salt.
  • Mix in honey and butter until fully combined.
  • Mix in eggs one at a time.
  • Mix in lemon juice.
  • Fold in carrots.
  • Fold in crystallized ginger.
  • Fill cupcake liners ¾ full.
  • Bake for 20 minutes or until cupcakes bounce back when lightly touched.

Frosting Directions

  • In a medium-sized mixing bowl, mix cream cheese and butter until light and fluffy.
  • Mix in powdered sugar a little bit at a time.
  • Mix in honey.
  • Spread or pipe onto cooled cupcakes.


Nutrition Facts
Spring Carrot Cupcakes
Amount Per Serving
Calories 310 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g45%
Cholesterol 67mg22%
Sodium 212mg9%
Potassium 119mg3%
Carbohydrates 39g13%
Sugar 26g29%
Protein 3g6%
Vitamin A 2085IU42%
Vitamin C 2.3mg3%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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3 comments on “Spring Carrot Cupcakes”

  1. What an unbelievable honor to create a cupcake for Paula Deen! It’s beautiful! I love carrots in cakes and muffins, so I will adore this too…can’t wait to try! LOVELY!

  2. Emilysays:

    These are so tasty! Moist, flavorful and not too sweet. Thanks!

  3. jennysays:

    i posted this question on the other page…but here it is again :) thanks in advance.
    can i substitute the 1/4C coconut oil with cooking oil instead?

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