These easy to make carrot cake cupcakes with tahini cream cheese frosting are a real Spring delight. Extra moist, flavorful, and deliciously spiced carrot cake meets a wonderfully tangy, nutty, and creamy tahini cream cheese frosting!

carrot cake cupcakes with tahini cream cheese frosting and sprinkles on a mini cake stand

Spring is hereee!!!!!

I love Spring just as much as the next person. Flowers are in full bloom, farmers markets are showing all the way out with some really great produce (my fave…strawberries ?), and the pollen is in full force! UGH.

Yeah, I embrace all that comes with Spring…except the pollen that always seems to not let me live my best life <insert major side eye here>. But I guess we can’t have it all, right? Eh.

Carrot Cake Cupcakes with Tahini Cream Cheese Frosting on a plate

I’ll tell you what we certainly can have though and it’s most definitely carrot cake, carrot cake, and more carrot cake! There can be no shortage of carrot cake in my honest opinion, ever. It’s terrifically spiced, moist, full of flavor, and of course, filled with grated carrots.

And depending on your preference, it might also be filled with pecans, too! I’m a huge stickler for pecans with my carrot cake. It’s classic and traditional…and so damn good.

Now let’s dive into these here carrot cake cupcakes with tahini cream cheese frosting! ? ??

Carrot cake batter in a bowl

How To Make Carrot Cake Cupcakes:

  • In a large mixing bowl, combine the wet ingredients: eggs/oil and whisk together. Then add in the sugar, vanilla extract, and mix once more.
  • Gently add the dry ingredients: flour, baking soda, salt, and spices then mix together until just combined.
  • Fold in grated carrots, sweetened coconut flakes, and chopped pecans and mix everything until all is fully combined.
Tahini Cream Cheese Frosting in a bowl

How to make Tahini Cream Cheese Frosting:

  • Tahini is a staple in Middle Eastern and Mediterranean cooking. Tahini comes from hulled ground toasted sesame seeds. Great quality tahini should be mild nutty, super creamy, and very tasty.
  • There are various ways to use tahini in recipes such as to incorporate it into dressings for salads, sauces, drizzled over brownies, or baked into other desserts like cookies/bars, and also in it’s common form, in hummus.
  • For the tahini cream cheese frosting, we’re going to whisk/mix together the butter and cream cheese first. Next, simply add in the powdered sugar and beat until mixture is creamy and free of any lumps.
  • Lastly, add in tahini and vanilla bean paste. The tahini cream cheese frosting is so good and adds such a nice flavor that compliments the cupcakes. Look at those gorgeous vanilla bean flecks ?
Carrot Cake Muffins in a cupcake tin

There are so many carrot cake cupcake recipes all around the world, believe me I know. You’ll find most are paired with a traditional cream cheese frosting but the addition of tahini in the cream cheese frosting really makes these carrot cake cupcakes pop.

And not only are the carrot cake cupcakes so easy to make, the tahini cream cheese frosting is refrigerator-friendly. The frosting can be made ahead and stored in the fridge for up to two weeks!

Carrot Cake Cupcakes with Tahini Cream Cheese Frosting on a platter

Spring is in session, brunches are plenty, and these carrot cake cupcakes with tahini cream cheese frosting would be a great addition for your festivities, friends.

Tender and moist carrot cake with a touch of coconut flakes, and a slight crunch of some pecans all topped with that nutty tahini cream cheese flavor…get in my belly. Also, word to the wise, be sure to add some sprinkles and then you’ll be in big business boo!

carrot cake cupcakes with tahini cream cheese frosting bitten into

Are you looking for more Spring recipe inspiration?

If so, be sure to check out my lemon sheet cake, this mini lemon blueberry cake, or maybe these amazing blueberry streusel muffins.

REMEMBER TO LEAVE A ⭐️STAR RATING⭐️AND TAG ME ON THE ‘GRAM IF YOU MAKE ANY OF MY RECIPES! I ALWAYS LOVE TO SEE IT WHEN YOU DO!

Until next time…love and butter,

Q.

Print
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carrot cake cupcakes with tahini cream cheese frosting and sprinkles on a mini cake stand

Carrot Cake Cupcakes with Tahini Cream Cheese Frosting

  • Author: Quin Liburd
  • Prep Time: 10m
  • Cook Time: 25m
  • Total Time: 35m
  • Yield: 12 1x
  • Category: Desserts

Description

These easy to make carrot cake cupcakes with tahini cream cheese frosting are a real Spring delight. Extra moist, flavorful, and deliciously spiced carrot cake meets a wonderfully tangy, nutty, and creamy tahini cream cheese frosting!


Ingredients

Scale

Carrot Cake Cupcakes:

  • 2 large eggs
  • 3/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/2 cups fresh finely shredded carrots
  • 1/2 cup sweetened coconut flakes
  • 1/2 cup chopped pecans

*Optional: sprinkles

Tahini Cream Cheese Frosting:

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 8oz cream cheese (brick-style), room temperature
  • 4 cups powdered sugar
  • 2 tablespoons tahini
  • 1 teaspoon vanilla bean paste

Instructions

Carrot Cake Cupcakes:

  1. Preheat the oven to 350°F and line a 12-cup muffin tin with liners.
  2. In a small bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and set aside.
  3. In a large mixing bowl, whisk together the eggs and oil until smooth. Add in vanilla extract, both sugars, and continue to whisk until combined. 
  4. Add in dry ingredients from small bowl (flour through nutmeg) in batter and mix until everything is combined.
  5. Gently fold in shredded  carrots, coconut flakes, and pecans until just combined.
  6. Using an ice-cream scoop for precise measurement or a spoon, fill cupcake liners about 2/3 of the way full.
  7. Bake in oven for 20-25 minutes or until toothpick inserted comes out clean. Let cupcakes cool for about 15 minutes before frosting. 

Tahini Cream Cheese Frosting:

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese together until smooth, about 5 minutes.
  2. Carefully add in powdered sugar cup by cup with the mixer on the lowest speed, beating well after each addition. Add in tahini and vanilla bean paste.
  3. You can use a piping bag or simply frost cooled cupcakes with a small offset spatula. Top with sprinkles if desired.

Notes

Tahini cream cheese frosting can be stored in fridge for up to two weeks.

Keywords: desserts, cupcakes