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Carrot Cake Cupcakes with Cream Cheese Frosting

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Carrot Cake Cupcakes with Cream Cheese Frosting are moist, spiced cupcakes filled with freshly grated carrots and topped with a rich, tangy cream cheese frosting. Perfect for celebrations or anytime treats.

Ingredients

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

For the Frosting:

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat eggs, oil, granulated sugar, brown sugar, and vanilla until well combined.
  4. Stir in the grated carrots (and pineapple/nuts if using).
  5. Add the dry ingredients to the wet and mix just until combined.
  6. Divide batter evenly among cupcake liners, filling each about 2/3 full.
  7. Bake for 18–22 minutes or until a toothpick comes out clean. Let cool completely before frosting.
  8. For the frosting: beat cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until fluffy.
  9. Frost the cooled cupcakes and garnish with extra nuts or carrot shavings if desired.

Notes

  • Use finely grated carrots for the best texture and moisture.
  • Refrigerate frosted cupcakes if not serving the same day.
  • Add raisins or coconut for extra flavor and texture.

Nutrition

Find it online: https://ukfinda.com/carrot-cake-cupcakes-with-cream-cheese-frosting/