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Carrot Cake Cupcakes with Cream Cheese Buttercream Frosting

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24
Calories 383 kcal


For Carrot Cake Cupcakes:

For Cream Cheese Buttercream Frosting:


  1. Preheat oven to 350 degrees. Line (2) 12 slot cupcake pans with baking cups.
  2. In a medium bowl, mix together cake mix, juice, sour cream, applesauce, cinnamon, and eggs together for 30 seconds on low and then 2 minutes on medium speed.
  3. Spoon batter into prepared baking cups, only filling 2/3 of the way. (To minimize dripping, I use a medium cookie scoop and fill it 1.5 times with batter per cup.)
  4. Bake for 5 minutes, then gently drop 2-3 M&M's® Carrot Cake into the center of each cupcake.
  5. Continue baking for another 10-13 minutes or until toothpick inserted in center comes out clean.
  6. Remove from heat and allow to cool completely on wire racks before frosting.
  7. While cupcakes are cooling, prepare frosting.
  8. Mix together cream cheese and butter until light and fluffy - about 2 minutes.
  9. Then add all other ingredients and mix until desired consistency. If frosting is too thick, you can continue adding milk, 1 tablespoon, at a time until desired consistency.
  10. Using a piping bag and Wilton 1M tip, pipe frosting onto cooled cupcakes.
  11. Top with a M&M's® Carrot Cake and serve!
Nutrition Facts
Carrot Cake Cupcakes with Cream Cheese Buttercream Frosting
Amount Per Serving
Calories 383 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g45%
Cholesterol 90mg30%
Sodium 73mg3%
Potassium 56mg2%
Carbohydrates 47g16%
Sugar 38g42%
Protein 4g8%
Vitamin A 540IU11%
Vitamin C 1.1mg1%
Calcium 31mg3%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.