Go Back

Lemon Carrot Easter Cupcakes

Moist carrot cake cupcakes brightened with lemon zest and juice, topped with a tangy lemon cream cheese frosting. Perfect for Easter brunch or spring celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

  • For the cupcakes: 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs at room temperature
  • 1/2 cup vegetable oil
  • 1/4 cup buttermilk at room temperature
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely grated carrots about 3 medium carrots
  • For the frosting: 8 ounces cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Equipment

  • 12-cup muffin tin
  • paper liners
  • mixing bowls
  • electric mixer
  • box grater
  • zester
  • cooling rack
  • piping bag with star tip (optional)

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, whisk together granulated sugar, brown sugar, and eggs until smooth and slightly thickened, about 1 minute.
  4. Whisk in oil, buttermilk, lemon zest, lemon juice, and vanilla until combined.
  5. Fold in the dry ingredients with a spatula until just combined—no streaks of flour remain. Do not overmix.
  6. Fold in the grated carrots until evenly distributed.
  7. Divide batter evenly among the prepared muffin cups, filling each about 2/3 full.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs. The tops should spring back when lightly pressed.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. For the frosting: In a large bowl, beat cream cheese and butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  11. Gradually add powdered sugar, one cup at a time, beating on low until incorporated. Scrape down the bowl as needed.
  12. Add lemon zest, lemon juice, vanilla, and salt. Beat on medium-high for 2 minutes until light and fluffy.
  13. Frost cooled cupcakes using a spatula or piping bag with a star tip. Garnish with extra lemon zest or a small carrot-shaped candy if desired.

Notes

Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture. For best results, grate carrots on the small holes of a box grater—not pre-shredded—for even moisture distribution. If you don't have buttermilk, add 1 teaspoon lemon juice to 1/4 cup milk and let sit 5 minutes. Common allergens: contains wheat (gluten), dairy, and eggs. For a dairy-free version, substitute plant-based butter and cream cheese, and use a dairy-free milk with lemon juice for buttermilk. Handle hot oven and baking pans safely with oven mitts.