Name: Lemon Frosted Carrot Cake Cupcakes
Prep time: 30 min
Cook time: 18 min
Total time: 53 min
Yield: 24
Cuisine: US
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1 teaspoon baking soda; 0.25 teaspoon ground nutmeg; 0.125 teaspoon salt; 2 cups shredded carrots; 0.5 cup canola oil; 0.5 cup unsweetened applesauce; 1 egg, lightly beaten; 1 teaspoon vanilla extract; 1 cup flaked coconut, toasted; 1 cup mini jelly beans or chocolate egg candies; 3 ounces cream cheese, softened; 3 tablespoons unsalted butter, softened; 2 tablespoons lemon curd; 3 cups powdered sugar, divided; 2 teaspoons milk, or more as needed

Delight in these moist carrot cake cupcakes, crowned with a bright and tangy lemon frosting. A perfect spring treat that balances the earthy sweetness of carrots with a citrusy zing.

Follow The Directions

01

Step

Preheat oven to 350 degrees F (175 degrees C). Line a 24-cup muffin pan with baking liners. (5 minutes)

02

Step

In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, nutmeg, and salt. (5 minutes)

03

Step

In a separate medium bowl, combine the shredded carrots, canola oil, applesauce, lightly beaten egg, and vanilla extract. (3 minutes)

04

Step

Add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix. (2 minutes)

05

Step

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. (3 minutes)

06

Step

Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. (16-18 minutes)

07

Step

Let the cupcakes cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)

08

Step

Prepare the Lemon Cream Cheese Frosting: In a large mixing bowl, beat together the softened cream cheese, butter, and lemon curd until smooth and creamy. (3 minutes)

09

Step

Gradually add 1 1/2 cups of powdered sugar, beating well after each addition. (2 minutes)

10

Step

Beat in 2 teaspoons of milk. Gradually beat in the remaining 1 1/2 cups of powdered sugar. (2 minutes)

11

Step

If the frosting is too thick, add additional milk, 1 teaspoon at a time, until you reach a smooth, spreadable consistency. (1-2 minutes)

12

Step

Frost the cooled cupcakes with the Lemon Cream Cheese Frosting. (5 minutes)

13

Step

Create 'nests' on top of the frosted cupcakes with the toasted coconut. (5 minutes)

14

Step

Dip the jelly beans or chocolate egg candies slightly into the remaining frosting and arrange them in the coconut 'nests' to secure them. (5 minutes)

For best results, ensure that all ingredients are at room temperature before beginning. This helps to create a smooth and consistent batter.
To toast the coconut, spread it on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly golden, watching carefully to prevent burning.
If you don't have lemon curd on hand, you can make a quick substitute by whisking together lemon juice, sugar, and a bit of cornstarch over low heat until thickened.
Store frosted cupcakes in the refrigerator for up to 3 days to maintain the freshness of the frosting.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 5 Ratings)

Total Reviews: (10)

Jennings Hayes
Jun 18, 2025
These cupcakes were a huge hit at our Easter celebration! The lemon frosting is the perfect complement to the carrot cake.
Nicklaus Wyman
Jun 14, 2025
I added a bit more lemon zest to the batter, as suggested, and it really enhanced the lemon flavor. Will definitely make again!
Van Rowe
Jun 6, 2025
The recipe was easy to follow, and the cupcakes were a crowd-pleaser. I will be saving this recipe for future occasions.
Camille Price
Jun 5, 2025
These are the best carrot cake cupcakes I've ever had! The frosting is so creamy and flavorful.
Edgar Lueilwitz
Jun 2, 2025
Next time, I might try adding some chopped walnuts or pecans to the batter for extra texture.
Gardner Graham
May 28, 2025
I had some trouble getting the frosting to the right consistency, but a little extra milk did the trick. Overall, a great recipe!
Berenice Brown
May 26, 2025
I made these for a bake sale, and they sold out in minutes! Everyone raved about how good they were.
Lorine Sanford
May 16, 2025
My kids loved helping me decorate these cupcakes with the jelly bean nests. They were so much fun to make!
Pearlie Boyer
May 14, 2025
I followed the recipe exactly, and the cupcakes came out perfectly moist and delicious. The frosting is amazing!
Wilfredo Hickle
May 14, 2025
These cupcakes are perfect for spring! The lemon frosting is so refreshing.

Lemon Frosted Carrot Cake Cupcakes