Carrot Cake Cupcakes with Cream Cheese Frosting & topped with OREO Carrot Cake Cookies are the perfect dessert recipe for all your spring celebrations.
I love carrot cake. The soft, sweet & spiced flavor paired with delicious cream cheese frosting is so delicious. But then I took it a step further & added these tasty OREO Carrot Cake Cookies that are the perfect topping for these Carrot Cake Cupcakes with Cream Cheese Frosting.
Last week I shared with you No-Bake Dark Chocolate OREO Brownie Bottom Cheesecake that I made after I came across the OREO Dark Chocolate Cookies while shopping at Walmart. As I mentioned, I also found the new OREO Carrot Cake Cookies while I was there. Of course, I picked some up with this cupcake recipe in mind.
OREO Carrot Cake Cupcakes
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Over the weekend OREO had an event at Walmart locations across the nation to get the word out about these awesome new flavors. It was pretty cool. The event featured in-store sampling of the OREO Dark Chocolate Cookies & OREO Carrot Cake Cookies, fun games, giveaways, & free swag items!
Here are some commonly asked questions
Where can I find these new OREO flavors?
Head to Walmart to pick up these new OREO flavors & make something delicious.
Tell me about the OREO Carrot Cake Cookies.
The OREO Carrot Cake Cookies feature a cream cheese frosting flavored creme. This is perfect to enjoy on their own or use as I did here, as a topping to these Carrot Cake Cupcakes with Cream Cheese Frosting.
HOW DO YOU MAKE Carrot Cake Cupcakes with Cream Cheese Frosting?
- For the cupcakes:
- Preheat oven to 350.
- Whisk together flour, baking soda, baking powder, salt, cinnamon & nutmeg.
- Combine sugar, brown sugar, eggs, applesauce, vanilla & oil.
- Whisk in half the dry mixture.
- Toss the carrots with the remaining dry mixture & then blend into batter.
- Divide mixture among 12 paper-lined muffin cups & bake until set.
- Allow to cool completely on a wire rack before decorating.
- While waiting for the cupcakes to cool, make the cream cheese frosting.
- Pipe the frosting onto cooled cupcakes.
- Decorate with chopped pecans around the edges & top with an OREO Carrot Cake cookie.
- For the cream cheese frosting:
- Whip together butter & cream cheese until light & fluffy.
- Stir in the vanilla extract.
- Very slowly add in the confectioner’s sugar, 1 cup at a time until just incoporated.
- Increase speed & whip well for several minutes at high speed until fully combined & creamy.
Carrot Cake Cupcakes with Cream Cheese Frosting
Can I use another type of nuts on top of these cupcakes?
Yes, I have used chopped walnuts and even pistachios on these cupcakes before. They are absolutely delicious no matter how you decorate them.
To make this recipe you will need…
- For the cupcakes:
- all-purpose flour
- baking soda
- baking powder
- table salt
- ground cinnamon
- ground nutmeg
- shredded carrots
- granulated sugar
- light brown sugar
- eggs
- unsweetened applesauce
- pure vanilla extract
- vegetable oil
- For the cream cheese frosting:
- cream cheese
- butter
- pure vanilla extract
- confectioner’s sugar
- chopped pecans
- OREO Carrot Cake Cookies
Get to Walmart & pick up these delicious new OREO flavors.
Scroll to the bottom for the Printable Recipe
How to make Cream Cheese Frosting
Carrot Cake Cupcakes with Cream Cheese Frosting
Ingredients
For the cupcakes:
- 1-1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp table salt
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1-1/3 cup shredded carrots
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar
- 2 large eggs
- 1/4 cup unsweetened applesauce
- 1 tsp pure vanilla extract
- 1/2 cup vegetable oil
For the cream cheese frosting:
- 8 ounces cream cheese room temperature
- 1/2 cup butter room temperature
- 1/2 tsp pure vanilla extract
- 3-1/2 cups confectioner’s sugar
- 1/2 cup chopped pecans
- 12 OREO Carrot Cake Cookies
Instructions
For the cupcakes:
- Preheat oven to 350.
- Whisk together flour, baking soda, baking powder, salt, cinnamon & nutmeg.
- Combine sugar, brown sugar, eggs, applesauce, vanilla & oil.
Whisk in half the dry mixture to the wet sugar mixture.
Toss the carrots with the remaining dry mixture & then blend into the batter.
- Divide mixture among 12 paper-lined muffin cups & bake until set.
- Allow to cool completely on a wire rack before decorating.
- While waiting for the cupcakes to cool, make the cream cheese frosting.
- Pipe the frosting onto cooled cupcakes.
- Decorate with chopped pecans around the edges & top with an OREO Carrot Cake cookie.
For the cream cheese frosting:
- Whip together butter & cream cheese until light & fluffy.
- Stir in the vanilla extract.
- Very slowly add in the confectioner's sugar, 1 cup at a time until just incorporated.
- Increase speed & whip well for several minutes at high speed until fully combined & creamy.
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