If you’re searching for a treat that captures the rustic warmth of classic carrot cake but is perfect for sharing, Carrot Cake Cupcakes with Cream Cheese Frosting will absolutely win your heart. These cupcakes are incredibly moist, thanks to a medley of finely grated carrots and juicy crushed pineapple, and are crowned with a dreamy, tangy-sweet cream cheese frosting. Every bite bursts with a cozy spice blend and just the right balance of sweetness—a little nostalgia, wrapped up in a handheld delight.
Ingredients You’ll Need
Let’s break down the lineup: the ingredients for Carrot Cake Cupcakes with Cream Cheese Frosting are simple but each one brings something magical, whether it’s sweetness, texture, warmth, or an aromatic twist. Get ready to watch these everyday pantry staples come together in the most delicious way.
- All-purpose flour: Gives structure and keeps these cupcakes fluffy and light.
- Baking powder & baking soda: Together, they ensure your cakes rise beautifully while staying tender.
- Salt: Just a pinch to enhance the flavors and balance the sweetness.
- Ground cinnamon, nutmeg, and cloves: The trio of spices infuses the cupcakes with classic carrot cake warmth and depth.
- Vegetable oil: This keeps the cupcakes extra moist and soft, even after a day or two.
- Granulated sugar & brown sugar: A combo for sweetness and moisture, with brown sugar adding a subtle caramel undertone.
- Eggs: The essential binding ingredient, giving richness and structure.
- Vanilla extract: Adds a mellow, aromatic note that completes the cupcake base.
- Finely grated carrots: The star of the show—moist, sweet, and colorful, they define these cupcakes.
- Crushed pineapple (drained): Adds moisture, subtle tang, and a touch of fruitiness.
- Chopped walnuts or pecans (optional): For a delightful crunch and nutty flavor in every bite.
- Raisins (optional): Introduce bursts of sweetness and chewy texture if you’re a fan.
- Cream cheese (softened): For a velvety, tangy frosting that perfectly complements the spiced cake.
- Unsalted butter (softened): Adds richness and helps the frosting set up fluffy and smooth.
- Powdered sugar: Sweetens and thickens the cream cheese frosting for that classic finish.
- Vanilla extract (for frosting): Rounds out the flavor with a final whisper of vanilla.
How to Make Carrot Cake Cupcakes with Cream Cheese Frosting
Step 1: Prepare the Cupcake Tin
Begin by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners—this not only makes cleanup a breeze, but helps the cupcakes release cleanly after baking.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Mixing these first ensures that your spices are evenly distributed and helps avoid pockets of flavor.
Step 3: Blend the Wet Ingredients
In a large bowl, use a hand mixer or sturdy whisk to combine the vegetable oil, granulated sugar, and brown sugar. Mix until it’s smooth and well-blended, creating the base for seriously moist cupcakes.
Step 4: Add Eggs and Vanilla
Crack in the eggs and pour in the vanilla extract. Beat these into the sugar-oil mixture until everything’s silky and pale—it should only take a minute or so.
Step 5: Fold in the Carrots, Pineapple, Nuts, and Raisins
Now for the bursts of flavor and texture: gently stir in the grated carrots, drained crushed pineapple, and (if you love a little extra crunch or sweetness) the nuts and raisins. Every scoop at this stage is a rainbow of color and promise.
Step 6: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing just until everything comes together. Try not to over-mix; a few streaks of flour are perfectly fine. This step keeps your cupcakes tender, not tough.
Step 7: Fill the Cupcake Liners and Bake
Divide the batter evenly among the cupcake liners, filling each about three-quarters full to allow room for rising. Slide the tin into the oven and bake for 18 to 22 minutes, or until a toothpick comes out clean and the tops spring back when lightly touched.
Step 8: Cool Completely
Let your cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This ensures your cream cheese frosting will melt beautifully on top—not all over the plate.
Step 9: Make the Cream Cheese Frosting
Beat together the softened cream cheese and butter until smooth and creamy. Sift in the powdered sugar (to avoid lumps) and pour in the vanilla extract, then whip until the frosting becomes thick and fluffy—utterly irresistible.
Step 10: Frost and Enjoy
Once the cupcakes are completely cool, slather or pipe on a generous swirl of cream cheese frosting. Admire your handiwork, then dive in and enjoy the ultimate treat.
How to Serve Carrot Cake Cupcakes with Cream Cheese Frosting
Garnishes
Dress up your Carrot Cake Cupcakes with Cream Cheese Frosting with a shower of finely chopped nuts, a pinch of cinnamon, or artfully place a few carrot curls on top. These little touches make each cupcake sparkle—like a bakery creation made just for you.
Side Dishes
Pair these tender cupcakes with a cup of hot coffee, spiced chai, or even a cold glass of milk. They also fit beautifully on a dessert platter alongside fresh berries, shortbread cookies, or fruit salad for a spring brunch or afternoon tea.
Creative Ways to Present
For special occasions, display your Carrot Cake Cupcakes with Cream Cheese Frosting on a tiered stand or vintage cake plate. Wrap each cupcake in decorative liners or slip them into pastel cupcake wrappers for showers and parties—they’re guaranteed to steal every spotlight.
Make Ahead and Storage
Storing Leftovers
To keep your cupcakes moist and fresh, store leftovers in an airtight container in the refrigerator. The cream cheese frosting stays perfectly luscious, and the flavors meld together for an even richer bite the next day.
Freezing
You can freeze unfrosted cupcakes in a freezer-safe container for up to three months. When you’re ready to serve, thaw them at room temperature, then whip up a fresh batch of cream cheese frosting and decorate as usual.
Reheating
For the best results, bring chilled Carrot Cake Cupcakes with Cream Cheese Frosting to room temperature before serving. This takes the chill off the frosting and brings back the cupcakes’ soft, tender crumb—just like they were newly baked.
FAQs
Can I skip the pineapple or substitute it?
Yes! If you don’t have crushed pineapple on hand, unsweetened applesauce makes a great substitute. Both add moisture, so your cupcakes stay irresistibly soft and never dry out.
Do I have to use nuts and raisins?
Not at all. The nuts and raisins are totally optional—you can mix and match, leave either out, or use one in place of the other, depending on your taste and any allergies.
How do I know when the cupcakes are done?
The best way is to insert a toothpick into the center of a cupcake. If it comes out clean or with just a few crumbs (but no raw batter), they’re ready to come out of the oven.
Can I make these cupcakes gluten-free?
Absolutely! A good 1:1 gluten-free baking flour works perfectly as a substitute for the regular flour. Just check that your baking powder and other add-ins are gluten-free, too.
Can Carrot Cake Cupcakes with Cream Cheese Frosting be made ahead?
Yes, these cupcakes taste wonderful made a day in advance. Store them in the fridge and let them come to room temperature before serving—the flavors only get better with time.
Final Thoughts
If you’re craving a dessert that’s comforting, classic, and crowd-pleasing, look no further than Carrot Cake Cupcakes with Cream Cheese Frosting. They’re an absolute joy to bake and even more delightful to share. Give them a try and watch them become a new favorite in your kitchen!
Print
Carrot Cake Cupcakes with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight your taste buds with these moist and flavorful Carrot Cake Cupcakes topped with a luscious Cream Cheese Frosting. Perfect for any occasion, these cupcakes are a delightful treat for carrot cake lovers.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients:
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots
- ½ cup crushed pineapple (drained)
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Mix wet ingredients: In a large bowl, beat the oil, granulated sugar, and brown sugar. Add eggs and vanilla, then mix until smooth. Stir in carrots, pineapple, nuts, and raisins if using.
- Combine wet and dry ingredients: Gradually add dry ingredients to wet ingredients and mix just until combined.
- Bake: Divide batter among cupcake liners and bake for 18–22 minutes until a toothpick comes out clean. Cool on a wire rack.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then beat until fluffy.
- Frost cupcakes: Frost the cooled cupcakes with the cream cheese frosting.
Notes
- You can substitute applesauce for the crushed pineapple for a slightly different flavor.
- These cupcakes can be made a day ahead and stored in the fridge. Bring to room temperature before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 26g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
