Carrot Cake Cupcake
A moist, spiced carrot cake cupcake topped with creamy frosting and a cute carrot decoration. Perfect for a quick treat or celebration.
- Total time
- 30 min
- Servings
- 12
- Calories
- 320
- Protein
- 4g
Ingredients
- 1 box carrot cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 1 cup cream cheese frosting
- 1 drop orange food coloring
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- 2
In a large bowl, combine the 1 box carrot cake mix, 1 cup water, 1/2 cup vegetable oil, and 3 eggs. Mix until just combined, about 2 minutes.
- 3
Divide the batter evenly among the 12 liners, filling each about 2/3 full. Bake until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool completely on a wire rack.
- 4
In a small bowl, mix 1 cup cream cheese frosting with 1 drop orange food coloring until evenly tinted. Frost the cooled cupcakes with the orange frosting.
- 5
Garnish each cupcake with a small green leaf (like mint) to resemble a carrot top, if desired.
Tools you’ll need
- muffin tin
- paper liners
- large mixing bowl
- whisk or spoon
- wire rack
- small bowl
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