Description
These Carrot Cake Cupcakes with Cream Cheese Frosting are the perfect treat for any occasion! With a moist, spiced carrot cake base and a creamy, tangy cream cheese frosting, these cupcakes are an irresistible combination of flavors. They’re easy to make and always a crowd-pleaser.
Ingredients
Scale
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil (or melted coconut oil)
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots (about 4 medium carrots)
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 cups powdered sugar, sifted
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla extract until well combined.
- Slowly add the wet ingredients into the dry ingredients, stirring until just combined.
- Fold in the grated carrots, crushed pineapple, and nuts (if using).
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
For the frosting:
- In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
- Add the vanilla extract, then gradually mix in the powdered sugar, 1/2 cup at a time.
- Once the frosting is smooth and fluffy, frost the cooled cupcakes with a generous amount of cream cheese frosting.
- Garnish with additional chopped walnuts or shredded coconut (optional).
Notes
- Store the cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- You can also freeze the un-frosted cupcakes for up to 3 months.
- For a lighter frosting, use a whipped cream cheese frosting by whipping the cream cheese and adding a bit of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Dessert, Baked Goods
- Method: Baking
- Cuisine: American