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Carrot Cupcakes with Cream Cheese Frosting

Deliciously moist carrot cupcakes topped with a creamy and tangy cream cheese frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine American
Servings 12 cupcakes
Calories 250 kcal

Ingredients
  

For the cupcakes

  • 1.5 cups all-purpose flour Provides structure for the cupcakes
  • 1 tsp baking soda Helps the cupcakes rise
  • 0.5 tsp baking powder Boost for the rising process
  • 0.5 tsp salt Enhances flavors
  • 1 tsp ground cinnamon Adds warmth and spice
  • 0.5 tsp ground nutmeg Brings earthy sweetness
  • 0.5 cups crushed pineapple, drained Keeps cupcakes moist
  • 1 cup grated carrots Gives signature texture and sweetness
  • 0.5 cups vegetable oil Maintains moisture and tenderness
  • 1 cup granulated sugar Provides sweetness
  • 2 large eggs Binds ingredients and helps with rising
  • 1 tsp vanilla extract Adds comforting flavor

For the frosting

  • 4 oz cream cheese, softened Adds richness and tangy flavor
  • 0.5 cups butter, softened Brings creaminess to frosting
  • 2 cups powdered sugar Sweetens and smoothens frosting
  • 1 tsp vanilla extract Ties frosting flavors together

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • Line a muffin tin with cupcake liners.

Mixing

  • In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • In another bowl, combine the drained crushed pineapple, grated carrots, oil, sugar, eggs, and vanilla. Whisk until well combined.
  • Gradually add the dry mixture to the wet mixture and stir gently until just combined.

Baking

  • Fill each cupcake liner about two-thirds full with batter.
  • Place your filled tin in the preheated oven and bake for 20-25 minutes or until a toothpick comes out clean.
  • Allow the cupcakes to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Frosting

  • Beat the softened cream cheese and butter together until smooth.
  • Gradually add the powdered sugar and vanilla extract, mixing until creamy and fluffy.
  • Once the cupcakes are completely cool, frost them using a knife or piping bag.

Notes

If desired, add a handful of chopped nuts or raisins for extra texture. Store leftovers in an airtight container in the refrigerator.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 10gSaturated Fat: 2gSodium: 200mgFiber: 1gSugar: 20g
Keyword Baking, Carrot Cupcakes, Cream Cheese Frosting, Cupcake Recipe, Easy Dessert
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