Carrot Cupcakes with Honey Cream Cheese

Easter Cupcakes with Sweet Frosting
Easter Cupcakes with Sweet Frosting
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For the Cupcakes
½ cup Walnuts
1½ cup All-purpose flour
1 tsp Baking powder
1 tsp Baking soda
2 tsp Pumpkin pie spice
¼ tsp Kosher Salt
½ cup Brown sugar dark
¼ cup Granulated sugar
2 Large eggs
½ cup Canola oil or other vegetable oil
2 tbsp Orange juice fresh
½ lb Carrots peeled and grated (about 1¾ cups
½ cup Golden raisins
¼ cup Dried apricots roughly chopped
For the Frosting
1 8-ounce package Cream Cheese at room temperature
⅓ cup Sour cream
½ cup Confectioners' sugar
2 tbsp Honey
For decorating:
orange and green Food coloring

Nutritional information

  • For the Cupcakes

  • For the Frosting

  • For decorating:

Carrot Cupcakes with Honey Cream Cheese


Not only are these Carrot Cupcakes with Honey Cream Cheese cute and dainty in style but also have a deliciously moist carrot cupcake recipe with a subtly sweet and smooth cream cheese frosting. This recipe adds walnuts, raisins, apricots, pumpkin pie spice, fresh orange juice and grated carrots for a unique and flavorsome carrot cupcake that you’ve never tasted before.

To make Carrot Cupcakes with Honey Cream Cheese, you will need the following ingredients:

Ingridiens for Carrot Cupcakes with Honey Cream Cheese

Steps to make Carrot Cupcakes with Honey Cream Cheese


Preheat oven and prepare baking sheet

Preheat the oven to 425 °F and line a 12-cup muffin tray with paper cups.


Toast walnuts


In a single layer, spread out ½ cup of walnuts on a baking sheet and toast in the preheated oven for about 2-3 minutes until lightly golden.


Chop walnuts


Transfer to a chopping board then cool and roughly chop.


Preheat oven

Reduce the heat of the oven to 325 °F.


Combine dry ingredients


In a medium bowl, whisk 1½ cups of flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoons pumpkin pie spice, and ¼ teaspoon of salt until combined.


Combine wet ingredients


In another large bowl, whisk ½ cup dark brown sugar, ¼ cup granulated sugar, 2 eggs, ½ cup of canola oil, and 2 tablespoons of orange juice. Add the flour mixture to the eggs and mix to combine.


Combine to form batter


Add the dry ingredients mixture to the wet ingredients and combine well.


Add filling ingredients


Fold in ½ pound of peeled and grated carrots, ½ cup of golden raisins, ¼ cup of roughly chopped dried apricots, and the toasted and crushed walnuts.




Divide the prepared batter between the 12 cups in the muffin tray. Bake in the preheated oven for about 20-25 minutes until a wooden toothpick inserted into the center comes out clean. Cool completely, on a wire rack, before decorating.


Prepare frosting


Using an electric beater, beat 8-ounces of cream cheese with ⅓ cup of sour cream until combined then add ½ cup of confectioners sugar and 2 tablespoons of honey and continue beating until smooth.




Transfer the prepared frosting to the refrigerator for about 45 minutes up to 3 days to chill.


Decorate cupcakes


Spread white frosting evenly over the baked and cooled cupcakes and tint the remaining frosting with some orange and green coloring. Transfer to a piping bag and pipe carrots and tops for decoration.




Make Easter even happier with these extra cute Carrot Cupcakes with Honey Cream Cheese. They look impressive and taste even more! Do you love baking? Share some of your favorite recipes with us and tag us online and in your own posts using our hashtag #cookmerecipes!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Recipe Reviews

Average Rating:
Total Reviews: 21
Annabel Ibeh

My daughter is obsessing over these it's her new every birthday dessert :)

Tatiana Hulit

Not surprised these are top tier when I saw who it was made by lol.

Itzayana Xayasane

I personally think the best carrot cake recipe had a little more texture but thats just me, both were equally delicious in the end nonetheless.

Wren Soscia

So the walnuts weren't too tasty with this instead I'd recommend using almonds they taste far better with desserts.

Ariyah Santago

Adorable little snack for the morning or a party.

Leona Eghbali

It's a shame most desserts aren't too healthy, I'd gladly eat this everyday if I wouldn't get fat haha.

Louise Iturbide

Raisins are a biggg no from me but everything else blended well.

Alannah Gaydosh

Replaced normal sugar with brown to make the cupcakes a little less sweet cause the first time i made them it was too hard to bare since fruits have natural sweetness.

Rosa Rosinsky

Not the most affordable dessert on this website for sure but is it worth it? Yes. Let me explain why. Not only does this have an amazing texture (Soft on the inside stable and slightly crunchy on the outside) It can be used for every holiday if you mix around ingridents, on christmas add cinnamon, on halloween add licorice frosting etc. Really good idea.

Azalea Labhart

Can't get over how easy it was to make this love me some carrot cake and having it be mini and cute with some honey is even better!

Breanna Fleri

Why the double baking powder and soda thing? just curious why

Emmalynn Babiy

Easter is my all time favorite holiday and these cupcakes do it justice, the perfect easter dessert that anyone could ask for and you can always change up the design!

Kailyn Correll

Sooo much cream cheese I'm SHOOK but the frosting was super fluffy and tasty for sure haha.

Aniya Marquina

Going to give it a 4 only because it took longer than the time written.

Livia Ambrosio

Little lesss honey and its grate.

Mercy Abramson

Add a bit of cinnamon to the top and thank me later

Ayanna Burnes

I drew some little eggs on top of the cupcakes with frosting (-:

Jurnee Domnitz

Ended up having to use 3 eggs instead of two cause the batter was still extremely dry, luckily the muffins turned out great nonetheless though phew..

Jolene Eveleth

Huge crowd pleaser me and the family loved this recipe a lot.

Anne Rolader

These cupcakes are freaking amazing!! Super soft and delicious.


Well done! Verified!

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