Carrot Cake Cupcakes (Cake Mix Recipe) For Easter day 2024

Even though these moist carrot cupcakes are made with a cake mix, the tasty extras make them taste and feel like they were made from scratch.

– Do not follow ingredients on the back of the cake mix box use the ingredients listed below. – ▢1 box Spice Cake Mix sifted (We used Duncan Hines) – ▢1 cup (121g) all purpose flour – ▢1 cup (200g) granulated sugar – ▢½ (3g) teaspoon salt – ▢1 cup (242g) sour cream – ▢½ cup (118g) milk – ▢3 large egg – ▢1 teaspoon (3g) cinnamon – ▢½ teaspoon (2g) ginger – ▢1 ¼ cups (112g) Grated Carrots (small pieces) – ▢¾ cup (50g )shredded coconut- We used Baker's Angel Flake Sweetened Coconut – ▢4 oz Crushed Pineapple, drained (You can put it in a strainer and let the excess juice drain out) – ▢¾ cup (92g) chopped pecan FOR THE CREAM CHEESE FROSTING – ▢2 sticks (226g) unsalted butter, softened – ▢16 oz cream cheese (We used two 8 oz packages, full fat.) – ▢2 teaspoons (8g) vanilla extract – ▢½ teaspoon (2g) salt 2g – ▢6 cups 690g powdered sugar (Adjust amount slightly up or down to your liking.)


Preheat oven to 350°F. Put cupcake liners in pans. Whisk cake mix, flour, sugar, salt, and spices for 30 seconds in the mixer bowl.

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Add eggs, milk, and sour cream and mix on low for 20 seconds to moisten. Combine on medium speed for two minutes, stopping halfway to scrape bowl sides.

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Stir in shredded carrots, coconuts, pecans, and drained smashed pineapple. Makes 6.5-7 cups batter. Scoop batter into cupcake liners. 

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Bake until the centres spring back when lightly touched or a toothpick can be inserted and removed with a few crumbs at 350 F for 17 minutes. About 28 cupcakes.

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Remove baked cupcakes from pan when safe. We usually do this 5 minutes after baking. Cool completely before frosting.In your mixer, put softened butter. Low to medium speed, mix smooth.

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Add the softened cheese to the butter and beat at low to medium speed until combined. Cream cheese may need to be softened more using a hand mixer.

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Add vanilla. Slowly stir in powdered sugar. Cover the bowl with a towel to prevent powdered sugar formation. Boost speed and mix until fluffy. Do not overmix or it will soften. Refrigerate briefly to firm up if too soft.

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Chilled icing pipes finest. It can be made ahead, refrigerated, and softened (not microwaved) before mixing. Filling cupcake centres with cream cheese frosting is optional, but we adore it! 

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To make this, fill a disposable piping bag with cream cheese frosting and cut the tip. Unfrosted, cooled cupcakes: push halfway into the top centre.

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Remove piping bag after 2-3 seconds on squeeze. As usual, swirl cupcakes. (Practice on a plate to see how much filling comes out in 2-3 seconds and adjust as required.

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Test the filling by halving one extra cupcake. We spiralled our cupcakes from the centre with a 2D piping tip. Refrigerate cream cheese-frosted cakes. For optimal flavour and texture, reheat and soften 2 hours before serving.

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Also See

How to Make Chocolate Flowers for Easter day 2024