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Carrot Cake Cupcakes with Cream Cheese Frosting

Moist carrot cake cupcakes with cream cheese frosting and walnut garnish.
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These tender, warmly spiced carrot cake cupcakes are topped with a tangy cream cheese frosting. They are a classic, comforting treat perfect for any occasion and can easily be made ahead of time.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 3/4 cup vegetable oil or melted coconut oil
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups finely grated carrots (about 3-4 medium carrots)
  • 1/2 cup crushed pineapple, well-drained
  • 1/2 cup chopped walnuts or pecans (optional)
  • 8 ounces full-fat cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 1/2 cups powdered sugar, sifted
  • 1 1/2 teaspoons pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. In a large bowl, whisk the granulated sugar, brown sugar, and oil until smooth.
  4. Add the eggs one at a time, whisking well after each addition. Stir in the 2 teaspoons of vanilla.
  5. Add the dry flour mixture to the wet sugar mixture. Use a spatula to fold gently until just combined.
  6. Gently fold in the grated carrots, drained pineapple, and chopped walnuts (if using).
  7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  8. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting, beat the softened cream cheese and butter together until smooth and creamy.
  11. Gradually add the sifted powdered sugar, the 1 1/2 teaspoons of vanilla, and a pinch of salt. Beat until light and fluffy.
  12. Frost the completely cooled cupcakes using a piping bag or an offset spatula.

Notes

Ensure cupcakes are completely cool before frosting. For make-ahead, store unfrosted cupcakes at room temperature and frosting in the fridge. Frosting can be re-whipped before use. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Find it online: https://www.homestyletable.com/carrot-cake-cupcakes-cream-cheese-frosting/