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Easy Carrot Cake Cupcakes with Cream Cheese Frosting

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Cassidy Morris
Updated Mar 13, 2025
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Easter just got a little sweeter! These Carrot Cake Cupcakes are perfectly spiced, incredibly moist, and topped with a silky homemade cream cheese frosting that’s impossible to resist. Made with Betty Crocker™ Delights Super Moist™ Carrot Cake Mix, they come together effortlessly, giving you more time for the fun part—decorating! Roll each cupcake in chopped walnuts or pecans for a bit of crunch, then pipe on a cute little carrot using tinted frosting for the ultimate festive touch. Whether you’re hosting brunch, filling Easter baskets, or simply craving a springtime treat, these cupcakes are sure to steal the show.

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Easy Carrot Cake Cupcakes with Cream Cheese Frosting

  • Prep Time 45 min
  • Total 1 hr 15 min
  • Servings 22
  • Ingredients 9
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Ingredients

Cupcakes

Frosting

  • 1 package (8 oz) cream cheese
  • 1/2 cup butter, softened
  • 5 to 8 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 to 4 tablespoons heavy cream
  • Neon green and orange gel food color from 1 box Betty Crocker Neon Gel Food Color
  • Chopped walnuts, if desired

Instructions

  • Step 
    1

    Heat your oven as directed on the box for cupcakes. Place a paper baking cup in each of 22 regular-size muffin cups.

  • Step 
    2

    In a large bowl, mix your cake mix, water, oil, and eggs as directed on the box.

  • Step 
    3

    Scoop your batter into the prepared muffin pan, and bake as directed on the box. Remove from oven and let cool.

  • Step 
    4

    Meanwhile, in the bowl of a stand mixer, add your cream cheese and butter, and mix until well combined and fluffy. Add your powdered sugar, one cup at a time, until well combined. Add your vanilla and whip up again. If your frosting is too thin, add more powdered sugar. If your frosting is too thick, add a tablespoon or two of heavy whipping cream until you reach the desired consistency.

  • Step 
    5

    In two small bowls, add a scoop of frosting. Using food color, dye frosting green and orange. Transfer each frosting into a piping bag fitted with a small tip. Set aside.

  • Step 
    6

    Once your cupcakes have completely cooled, frost them with your cream cheese frosting. Roll them into your chopped walnuts if using, and pipe a little carrot on top. Serve, share & enjoy!!

Nutrition

Nutrition Facts are not available for this recipe
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