Carrot Cake Cupcakes are the perfect dessert for Friday night after you’ve seen the NEW Peter Rabbit movie! We’ve even created a FREE Cupcake Topper that you can just print out and stick on top of these easy to make carrot cake cupcakes!

Make sure you check out our movie review and even our trip to LA for the Red Carpet Premiere! We have lots of behind the scenes info to share with you guys!

One of my Dad’s favorite desserts is Carrot Cake, Mom would always make it on his birthday with a thick cream cheese frosting that was oh so delicious! Sometimes we’d have it at Easter too, I’ve made Carrot Cake bars before that is kind of similar but today we make Carrot Cake Cupcakes, they’re so easy to make and the perfect springtime treat!

After our amazing trip to West Hollywood last weekend, I’ve been thinking a lot about Carrot Cake and how I wanted to try and make Mom’s recipe for my family. I also thought it would be fun to create cupcake toppers to celebrate the release of Peter Rabbit on Friday night!

So, we made simple little toppers that can be printed off at home and taped to a toothpick before you stick it in the top of the cupcake! How easy is that?!

To print your own set simply click HERE or click on the photo below! Make sure you use our Carrot Cake Cupcake recipe with these for an extra special sweet treat!

Peter Rabbit Movie will be in theaters on February 9, 2018!

How to Make Carrot Cake Cupcakes

Ingredients You Need

1 Cup All-Purpose Flour
3/4 Cup Granulated Sugar
1 tsp Cinnamon
1 tsp Baking Soda
1/2 tsp Baking Powder
1 1/2 Cup Carrots, shredded (I tried using the store bought bag and the pieces were too big)
2/3 Cup Vegetable Oil (I’ve used olive oil instead)
2 Large Eggs

Frosting

4 oz Cream Cheese, room temperature
4 TBSP Butter, room temperature
2 Cups Powdered Sugar
1 tsp Vanilla

Instructions

Preheat the oven to 350 degrees

Start by mixing together your dry ingredients Flour, sugar, cinnamon, baking soda and baking powder and set aside.

Next, Mix together the vegetable oil and eggs, fold in the powdered ingredients until well incorporated.

Stir in the shredded carrots

Scoop the batter into muffin liners in your cupcake pan, I fill them about 2/3 of the way full

Bake for 20 minutes or until a toothpick comes out clean

While the cupcakes are baking, whip together the cream cheese, vanilla and butter. Stir in the powdered sugar slowly until it’s frosting consistency.

Let the cupcakes cool before frosting and topping with a fun Peter Rabbit Cupcake Topper. Enjoy!!