Moist Carrot Cake Cupcakes with Creamy Frosting
These moist carrot cake cupcakes feature a tender crumb with warm spices and freshly grated carrots, topped with a luscious, creamy cream cheese frosting. Perfect for any occasion, they are easy to make and loved by kids and adults alike.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups (240g) all-purpose flour (or almond flour for gluten-free)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (110g) packed light brown sugar
- ¾ cup (180ml) vegetable oil (or melted coconut oil)
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (220g) grated carrots (about 3 medium carrots)
- ½ cup (120ml) crushed pineapple, drained (optional)
- ½ cup (60g) chopped walnuts or pecans (optional)
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 2–3 tablespoons (30–45ml) heavy cream or whole milk
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat granulated sugar, brown sugar, and oil until well blended. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Fold in grated carrots and crushed pineapple gently. If using nuts, fold them in as well.
- Gradually add dry ingredients to wet mixture, folding gently with a spatula until just combined. Do not overmix.
- Fill cupcake liners about ⅔ full with batter using a spoon or ice cream scoop.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- Beat cream cheese and butter together until creamy and smooth (2-3 minutes). Gradually add powdered sugar, then vanilla extract. Add heavy cream one tablespoon at a time until desired consistency is reached.
- Once cupcakes are fully cooled, frost generously with the cream cheese frosting. Optionally, sprinkle with chopped nuts or cinnamon.
Notes
[‘Use freshly grated carrots for best moisture and texture.’, ‘Drain crushed pineapple well to avoid overly wet batter.’, ‘Room temperature eggs, cream cheese, and butter blend better for smooth batter and frosting.’, ‘Do not overmix batter to keep cupcakes tender.’, ‘Sift powdered sugar for a lump-free frosting.’, ‘Chill frosting if too soft before applying.’, ‘Start checking cupcakes at 20 minutes to avoid overbaking.’]
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Fat: 18
- Carbohydrates: 36
- Fiber: 2
- Protein: 3
Keywords: carrot cake cupcakes, moist carrot cupcakes, cream cheese frosting, easy carrot cake, homemade cupcakes, spiced cupcakes