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Mini Carrot Cake Cupcakes with Lemon Curd

These moist and spicy mini carrot cake cupcakes are the perfect bites with the addition of tart lemon curd and creamy cream cheese frosting!

Mini Carrot Cake Cupcakes with a Surprise | Take Two Tapas

In my last post about Lemon Curd, I told you of a surprise dessert I had at 30,000 feet above the ground. Nestled in First Class on our way back from a trip the Grand Canyon, I was scared to try this carrot loaf that was placed on my tray.

I had already had quite a few free drinks and snacks so I was looking for something a little more substantial. The artichoke ravioli on the tray for dinner was a noble attempt but fell short with texture and sauce.

The carrot loaf was my only saving grace!

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These moist and spicy mini carrot cake cupcakes are the perfect bite with the addition of tart lemon curd and creamy cream cheese frosting! Mini Carrot Cake Cupcakes Recipe with a Surprise | Take Two Tapas

I thought the already depressing loaf was completely ruined with the addition of a lemon drizzle AND a cream cheese drizzle.

I took a bite and was pleasantly surprised that it did not ruin it. Once I took another bite, I thought they were on to something!

Lemon with carrot cake? Sure, why not?!?!

I knew I had a great recipe for lemon curd. That would be great inside a moist carrot cake cupcake.

It needed something to balance out the tart and spice… Bring in my recipe for classic cream cheese frosting and we have a complete bite!

I think that this is more of what the airplane chefs had in mind but didn’t come to fruition.

These moist and spicy mini carrot cake cupcakes are the perfect bite with the addition of tart lemon curd and creamy cream cheese frosting! Mini Carrot Cake Cupcakes Recipe with a Surprise | Take Two Tapas

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These moist and spicy mini carrot cake cupcakes are the perfect bite with the addition of tart lemon curd and creamy cream cheese frosting! Mini Carrot Cake Cupcakes Recipe with a Surprise | Take Two Tapas

These moist little cupcakes have all the right moves: carrot cake spiced with nutmeg and cinnamon, bright, tart, and silky lemon curd tucked inside, and topped with a classic cream cheese frosting! It has carrots so you know it’s healthy!

MORE EASY SNACKS

Mini Carrot Cake Cupcakes on a white serving platter

Mini Carrot Cakes Cupcake with a Surprise

These moist and spicy mini carrot cake cupcakes are the perfect bites with the addition of tart lemon curd and creamy cream cheese frosting!
4.75 from 16 votes
Print Pin Rate
Course: Sweets, Desserts and Shooters
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 60 cupcakes
Calories: 103kcal
Author: Jennifer

Ingredients

Carrot Cake Cupcakes:

  • 3 sticks unsalted butter
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon salt
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups grated carrots
  • 1 Recipe Homemade Lemon Curd *recipe below
  • 1 Recipe Classic Cream Cheese Frosting *recipe below

Instructions

  • Preheat the oven to 350F.
  • Line your mini cupcake pans with paper or foil liners.
  • In a large bowl, cream the butter and the sugar, and beat.
  • In a different medium bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt.
  • Stir to incorporate all the dry ingredients.
  • Add the flour mixture alternating with the eggs.
  • Beat well to mix after each egg.
  • Add the vanilla extract and carrots and beat on medium speed until well incorporated.
  • Add batter to cupcake liners. I filled about 3/4 the way full which worked out to be a little more than a teaspoon.
  • Bake at 350 for 15 minutes or until cakes spring back when touched.
  • Let cool completely.
  • Put lemon curd in a plastic frosting bag with a wide tip. Insert tip into the top of the cupcake and fill the center with curd. The cupcake will swell a little bit. If you don’t feel comfortable doing this part you can just smear some on top of the cupcake.
  • Top with cream cheese frosting!
  • Enjoy!
  • Once frosted, please store in the fridge as the frosting will spoil.

Nutrition

Serving: 1g | Calories: 103kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 94mg | Sugar: 9g

I adapted the recipe for the carrot cake from Emeril’s recipe.

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Recipe Rating




Patricia @ Grab a Plate

Tuesday 15th of March 2016

Oh, I am alllll about carrot cake lately! Love, love the combo of carrot cake, lemon curd (yum) and the cream cheese frosting. What's the best part out of all of these elements!! Great idea!

chubcheeks@bellsouth.net

Monday 18th of April 2016

Thanks Patricia!

Healing Tomato

Tuesday 15th of March 2016

These cupcakes look so moist and delicious. I really can't wait to try them.

chubcheeks@bellsouth.net

Monday 18th of April 2016

Thanks so much!

Dee Dee (My Midlife Kitchen)

Tuesday 15th of March 2016

I love the smell of carrot cake (or muffins!) baking! The spices just beckon me to the kitchen, making me crave what comes out of the oven. I tried making carrot cake muffins this time last year, and I promise you yours turned out so much better. :o) Lemon curd saves everything!

chubcheeks@bellsouth.net

Tuesday 12th of April 2016

Thanks Dee Dee!! I want to put lemon curd on everything now!

Healing Tomato

Tuesday 15th of March 2016

These cupcakes look so moist and delicious. I really can't wait to try them.

Healing Tomato

Tuesday 15th of March 2016

These cupcakes look so moist and delicious. I really can't wait to try them.