If you’re looking for a treat that’s as delightful to make as it is to eat, these Carrot Cake Cupcakes with Cream Cheese Frosting deserve a spot at the top of your baking list. Each bite brings unbeatable moisture thanks to sweet carrots and a hint of pineapple, all crowned with a luscious, tangy cream cheese topping. Whether you’re baking for a spring gathering or just indulging your own craving for something comforting and classic, these personal-sized cakes deliver nostalgia and richness in every single bite.

Carrot Cake Cupcakes with Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

Putting together Carrot Cake Cupcakes with Cream Cheese Frosting is refreshingly simple, yet every ingredient plays a starring role. From the warming spices to the freshly grated carrots and silky frosting, each item lends flavor, color, or that just-right texture.

All-purpose flour: Forms the base that gives these cupcakes sturdy but tender crumb.
Baking powder: Helps the cupcakes rise to fluffy perfection.
Baking soda: Works with the acid in the pineapple for extra lift.
Salt: Balances out the sweetness and enhances all the flavors.
Ground cinnamon: Brings warm, cozy spice notes that make carrot cake irresistible.
Ground nutmeg: Adds depth and a subtle earthy aroma.
Ground ginger: Lends a tiny, zesty kick that brightens each bite.
Vegetable oil: Delivers the moisture that makes these cupcakes so tender.
Granulated sugar: Gives a sweet base and yields light crumb.
Light brown sugar: Adds a hint of molasses flavor for complexity and extra moisture.
Eggs: Provide structure and help bind everything together.
Vanilla extract: Rounds out the flavors with a soft, fragrant sweetness.
Finely grated carrots: Star of the show, they keep the cupcakes moist and colorful.
Crushed pineapple (drained): Gives a bright, fruity flavor and extra softness. Don’t skip draining!
Chopped walnuts or pecans (optional): For a bit of crunch and a nutty touch (toast for even more flavor).
Cream cheese (softened): The tangy star of the frosting; make sure it’s soft for smoothest results.
Unsalted butter (softened): Whips up for creamy, dreamy frosting alongside cream cheese.
Powdered sugar: Sweetens and fluffs up the frosting for a silky finish.
Vanilla extract: Adds another dimension of flavor to the frosting.

How to Make Carrot Cake Cupcakes with Cream Cheese Frosting

Step 1: Prepare Your Pan and Preheat the Oven

Start by setting your oven to 350°F (175°C) so you have the perfect baking environment, then line a 12-cup muffin pan with paper liners. This not only prevents sticking but also makes removing and serving your cupcakes a breeze.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures your spices are evenly distributed and your cupcakes are laced with flavor throughout.

Step 3: Combine Wet Ingredients

In a large mixing bowl, add the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk these together until smooth and glossy—this glossy mixture is your secret to rich, tender cupcakes.

Step 4: Add the Carrots and Pineapple

Stir in your freshly grated carrots and drained crushed pineapple. This is where your batter transforms from simple to irresistible, promising a moist crumb and subtle bursts of sweetness.

Step 5: Bring It All Together

Gradually add the dry ingredients into your wet mixture, folding gently to keep the batter light. Don’t overmix or your cupcakes might turn out dense! Fold in chopped nuts now if you’re adding them for a crave-worthy crunch.

Step 6: Divide and Bake

Divide the batter evenly among your cupcake liners, filling each about two-thirds full to allow room for rising. Pop them in the oven for 20 to 24 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean. Let them cool completely before frosting to ensure your topping stays picture perfect.

Step 7: Make the Cream Cheese Frosting

In a clean bowl, beat softened cream cheese and butter together until ultra-smooth and creamy. Gradually add powdered sugar, mixing well between each addition, and finish off with a splash of vanilla extract. The result: a fluffy, tangy frosting that is pure heaven on Carrot Cake Cupcakes with Cream Cheese Frosting.

Step 8: Frost and Decorate

Once your cupcakes are cool, spread or pipe generous swirls of that glorious cream cheese frosting onto each cupcake. This is your moment to have fun, so get creative with the look!

How to Serve Carrot Cake Cupcakes with Cream Cheese Frosting

Garnishes

Dress up your Carrot Cake Cupcakes with Cream Cheese Frosting by topping them with a light sprinkle of chopped toasted nuts, a tiny carrot shape piped with colored frosting, or a dusting of cinnamon. It’s a simple step that adds a gourmet finish and hints at the flavors inside.

Side Dishes

When serving these cupcakes at gatherings, pair them with fresh fruit platters or a cup of strong coffee or tea. The tang of the cream cheese and sweet, spiced cake balance perfectly with crisp berries or a creamy chai.

Creative Ways to Present

Turn your cupcakes into showstoppers by displaying them on a tiered dessert stand, arranging them in pretty cupcake wrappers, or boxing them individually as cheerful, homemade gifts. For special occasions, group them in a circle on a platter and top the center with edible flowers or orange zest curls for extra color.

Make Ahead and Storage

Storing Leftovers

Your Carrot Cake Cupcakes with Cream Cheese Frosting will stay fresh for up to 4 days in the refrigerator. Simply store them in an airtight container, and remember to bring them to room temperature before enjoying so the frosting is at its creamy best.

Freezing

To freeze, place unfrosted cupcakes in a freezer-safe container for up to 2 months. Cream cheese frosting can be stored separately in the freezer as well. Thaw overnight in the fridge, then bring to room temperature and frost just before serving.

Reheating

If you prefer your cupcakes just a little warm, pop them (without frosting) in the microwave for about 10–15 seconds. Add frosting after they’ve cooled slightly, and savor that fresh-from-the-oven softness!

FAQs

Can I use pre-shredded carrots from the store?

It’s best to grate fresh carrots by hand for this recipe. Pre-shredded carrots are usually thicker and drier, which means your Carrot Cake Cupcakes with Cream Cheese Frosting won’t be quite as moist and delicious.

Can I make these cupcakes nut-free?

Absolutely! The nuts are just for extra texture and flavor. Simply leave them out if you prefer or need a nut-free treat—your cupcakes will still be scrumptious.

How can I make mini cupcakes instead?

Divide the batter among mini muffin tins and bake for about 12–15 minutes, checking for doneness with a toothpick. You’ll get lots of bite-sized Carrot Cake Cupcakes with Cream Cheese Frosting, perfect for parties or tasting platters.

Is it possible to make these gluten-free?

Yes—simply swap the all-purpose flour for a 1:1 gluten-free flour blend. Just check that all other ingredients are gluten-free, and you’ll have cupcakes everyone can enjoy.

Can I prepare the cream cheese frosting ahead of time?

You sure can! Make the frosting up to three days in advance and store it covered in the refrigerator. When ready to use, let it soften at room temperature and give it a quick whip for fluffiness before applying to your cupcakes.

Final Thoughts

If you’ve never made Carrot Cake Cupcakes with Cream Cheese Frosting from scratch, now’s the perfect time to treat yourself and the people you love. They’re a joyful, crowd-pleasing dessert that tastes as wonderful as they look—don’t be surprised if they disappear quickly!

Carrot Cake Cupcakes with Cream Cheese Frosting Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 42 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in these moist and flavorful Carrot Cake Cupcakes topped with luscious Cream Cheese Frosting. Perfect for any occasion, these cupcakes are a delightful treat that will leave everyone craving for more.

Ingredients

Scale

Cupcakes:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2/3 cup vegetable oil
1 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
2 cups finely grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts or pecans (optional)

Frosting:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, and vanilla until smooth. Stir in grated carrots and pineapple.
Gradually fold in the dry ingredients until just combined, then add nuts if using.
Divide batter evenly among cupcake liners, filling each about 2/3 full.
Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely before frosting.
For the frosting, beat cream cheese and butter until smooth and creamy. Add powdered sugar gradually, mixing until fluffy. Beat in vanilla extract.
Spread or pipe frosting onto cooled cupcakes.

Notes

For extra flavor, toast the nuts before adding them to the batter.
Cupcakes can be stored in the refrigerator for up to 4 days; bring to room temperature before serving.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American