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 an in-store sampling of the OREO Dark Chocolate Cookies & OREO Carrot Cake Cookies, fun games, giveaways, & free swag items!
carrot cake cupcakes
Here are some commonly asked questions
What is the best way to store leftover carrot cake cupcakes?
Place the cupcakes in an airtight container and refrigerate for up to 5 days. I recommend taking them out and letting them sit at room temperature for about 15 minutes before serving again.
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 incorporated.
- Increase speed & whip well for several minutes at high speed until fully combined & creamy.
How do I properly measure the confectioner’s sugar?
The official way is to spoon the sugar into the measuring cup & level off. This makes sure the sugar isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
Sometimes if you fluff the sugar with a spoon, then gently scoop it into the measuring cup, taking care to not pack it in – that can work. But for THIS RECIPE you will need to use the spoon and level method.
Carrot Cake Cupcakes Recipe
Can I use another type of nuts on top of these carrot cake cupcakes?
Yes, I have used chopped walnuts and even pistachios on these cupcakes before. They are absolutely delicious no matter how you decorate them.
Can I use a gluten-free flour?
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your cupcakes too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
Can this recipe be doubled?
Yes this carrot cake cupcakes recipe doubles well if you need 24 instead of 12 cupcakes.
Can carrot cake cupcakes be frozen?
Yes, I do it often. Just make sure to place them in an airtight container before freezing and use within 3 months. For best results, wrap each cupcake in plastic wrap prior to placing them in the airtight container.
Ingredients for Carrot Cake Cupcake with Cream Cheese Frosting
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
easy carrot cake cupcakes
How to make Cream Cheese Frosting
If you love this Easy Carrot Cake Cupcake recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Other Cupcakes
Cinnamon Vanilla Bean Cupcakes
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Carrot Cake Cupcakes with Cream Cheese Frosting
Ingredients
For the cupcakes:
- 1¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp table salt
- 1 tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 1⅓ cup shredded carrots
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar
- 2 large eggs
- ¼ cup unsweetened applesauce
- 1 tsp pure vanilla extract
- ½ cup vegetable oil
For the cream cheese frosting:
- 8 ounces cream cheese room temperature
- ½ cup butter room temperature
- ½ tsp pure vanilla extract
- 3½ cups confectioner’s sugar
- ½ 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 for 20 minutes or until set. (if you lightly press on the top of the cupcakes, they should spring back)
- 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.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Marty Kreider says
Mine didn’t rise very much, nothing like the picture. Flavor was rather bland. It would have been nice to give an approximate time in the oven , “Bake until set” doesn’t say much as to when to check for doneness. Mine took 20 minutes and I got this suggestion by looking at someone else’s similar recipe. .