Carrot Cake Cupcakes with Cream Cheese Frosting -

Carrot cake cupcakes are a delightful twist on the beloved traditional carrot cake, making them an ideal choice for a variety of occasions. Whether you're celebrating a birthday, hosting a tea party, or simply indulging in a sweet treat, these cupcakes offer the perfect blend of flavors and textures that will satisfy any sweet tooth. Infused with the warm spices of cinnamon and nutmeg, the moistness of freshly grated carrots, and topped with a luxurious cream cheese frosting, these cupcakes are not just a dessert; they are an experience that brings joy to both the baker and the eater.

Carrot Cake Cupcakes with Cream Cheese Frosting

Get ready to elevate your dessert game with these delightful carrot cake cupcakes topped with creamy, tangy cream cheese frosting. Perfect for any celebration or just a sweet indulgence, these cupcakes are a scrumptious combination of warm spices, freshly grated carrots, and crushed pineapple. Easy to prepare, they offer a moist, flavorful treat that everyone will love. Discover the joy of baking and impress your friends and family with these delectable treats that are sure to be the highlight of any occasion.

Print Recipe Pin Recipe

Ingredients

For the Carrot Cake Cupcakes:

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup granulated sugar

½ cup packed brown sugar

1 cup vegetable oil

3 large eggs

2 cups grated carrots (about 4 medium carrots)

½ cup crushed pineapple, drained

½ cup chopped walnuts or pecans (optional)

1 teaspoon vanilla extract

For the Cream Cheese Frosting:

8 ounces cream cheese, softened to room temperature

½ cup unsalted butter, softened to room temperature

2 cups powdered sugar

1 teaspoon vanilla extract

A pinch of salt

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners to prepare for the batter.

Mix the Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk these ingredients together until they are well blended. Set this mixture aside for later use.

Combine Sugars and Oil: In a large mixing bowl, add the granulated sugar and packed brown sugar, then pour in the vegetable oil. Mix these ingredients together vigorously until the mixture is smooth and well-combined.

Incorporate the Eggs: Crack the eggs into the sugar-oil mixture one at a time, whisking thoroughly after each addition to ensure they are fully integrated. Next, stir in the vanilla extract until evenly distributed.

Add the Dry Ingredients and Carrots: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. It's important not to overmix at this stage. Carefully fold in the grated carrots, drained crushed pineapple, and the optional chopped nuts until evenly mixed.

Fill the Cupcake Liners: Evenly distribute the batter into the prepared cupcake liners, filling each liner about 2/3 full to allow room for rising during baking.

Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the center of a cupcake; it should come out clean. Once baked, allow the cupcakes to cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.

Prepare the Frosting: In a large bowl, use an electric mixer to beat the softened cream cheese and unsalted butter together until the mixture is smooth and creamy. Gradually add the powdered sugar, mixing well until fully incorporated. Then, add the vanilla extract and a pinch of salt, continuing to beat until the frosting is fluffy and well-combined.

Frost the Cupcakes: After the cupcakes have cooled completely, generously spread or pipe the cream cheese frosting onto the tops of each cupcake, ensuring a delightful swirl.

Decorate (Optional): For a decorative finish, consider adding additional chopped nuts, a light sprinkle of cinnamon, or even edible flowers atop the frosting for an elegant touch.

Prep Time, Total Time, Servings:

- Prep Time: 20 minutes

- Total Time: 45 minutes

- Servings: Makes 12 cupcakes