Carrot Garden Cupcakes for Spring

Carrot Garden cupcakes are perfect for spring or even serving as a dessert on Easter! These cupcakes are not only cute but delicious 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!


all-purpose flour cocoa powder baking soda salt sugar egg vanilla extract vegetable oil buttermilk hot water


Line a muffin tin with muffin cups and set aside. Preheat oven to 350 degrees. In a large bowl, sift together flour, cocoa powder, baking soda, and salt.

In a stand mixer, mix sugar and egg until creamy. Continue mixing and add vanilla extract and oil.

Start adding your dry ingredients to your wet ingredients in parts, alternating with your buttermilk. Continue mixing until well-combined and then add your hot water.

Fill each section of your muffin tin about halfway. Bake for 18-23 minutes or until the cupcakes pass the toothpick test.

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