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Delish Cream Cheese Carrot Cupcakes

Delish Cream Cheese Carrot Cupcakes

Moist, bakery-style carrot cupcakes loaded with warm spices and topped with a luscious cream cheese frosting. Perfectly tender, gently spiced, and irresistibly tangy-sweet in every bite.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar, packed
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.5 teaspoon fine salt
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1.5 cup finely grated carrots
  • 0.5 cup crushed pineapple, drained well-drained
  • 0.5 cup chopped walnuts or pecans optional
  • 8 ounce cream cheese, softened for frosting
  • 4 ounce unsalted butter, softened for frosting
  • 2 cup powdered sugar for frosting
  • 1 teaspoon vanilla extract for frosting
  • 0.125 teaspoon fine salt for frosting

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
  • Whisk flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl to combine and break up any lumps.
  • In a separate bowl, whisk eggs, oil, and vanilla until smooth and emulsified.
  • Add the wet mixture to the dry ingredients and stir just until a few streaks of flour remain.
  • Fold in grated carrots, drained crushed pineapple, and nuts (if using) until evenly distributed. Do not overmix.
  • Divide batter evenly among the liners, filling each about 0.75 full.
  • Bake 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan 5 minutes, then transfer cupcakes to a rack to cool completely.
  • Make the frosting: Beat softened cream cheese and butter on medium speed until smooth and fluffy, about 2 minutes.
  • Gradually add powdered sugar, then beat in vanilla and salt until creamy. If needed, chill 10 minutes to firm up.
  • Frost cooled cupcakes with a generous swirl. Garnish with a sprinkle of chopped nuts or a pinch of cinnamon if desired.
  • Store covered in the refrigerator for up to 4 days; bring to room temperature before serving for the best texture.

Notes

For ultra-tender cupcakes, finely grate carrots and avoid overmixing the batter. You can omit pineapple or nuts if preferred; add 0.25 cup applesauce if skipping pineapple to keep moisture.