Carrot Cake Cupcakes with Cream Cheese

Name: Carrot Cake Cupcakes with Cream Cheese
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 cup vegetable oil; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 1/2 cups finely grated carrots; 1/2 cup crushed pineapple, drained; 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract; Pinch of salt

Highlighted under: Baking & Desserts

I have always loved baking, and these Carrot Cake Cupcakes with Cream Cheese are one of my absolute favorites. The combination of moist, spiced carrot cake and tangy cream cheese frosting creates a delightful treat that is perfect for any occasion. I often make them for birthdays or just to brighten a friend’s day. The secret ingredient is the finely grated carrots, which not only add sweetness but also keep the cupcakes incredibly moist. Trust me, once you try these, you'll want to make them a regular in your baking rotation!

Created by

Anna

Last updated on 2026-02-05T17:41:27.015Z

When I first attempted to make these Carrot Cake Cupcakes, I wanted to create something that embodied the warmth of homemade baking. I was thrilled with the outcome when I finally perfected the recipe. Using freshly grated carrots not only enhances the flavor but also keeps the cupcakes tender and moist. I learned that to achieve that perfect cream cheese frosting consistency, it's crucial to let the cream cheese sit at room temperature before mixing.

Every time I make these, I can’t help but feel nostalgic. These cupcakes remind me of family gatherings where everyone enjoys them, and they disappear in no time. A tip I can share is to slightly underbake them, as they will continue to cook once out of the oven. This little trick keeps them fluffy and delicious!

Why You'll Love These Cupcakes
Moist and flavorful bursting with spiced carrot goodness
Tangy cream cheese frosting that complements the sweetness perfectly
A great treat for any occasion, from casual snacking to festive celebrations

The Importance of Fresh Ingredients

Using fresh and high-quality ingredients is crucial in baking these Carrot Cake Cupcakes. The finely grated carrots bring not only moisture but also a natural sweetness that enhances the flavor of the cupcakes. Opt for fresh carrots and grate them yourself; pre-packaged grated carrots often lack the same sweetness and moisture level. Additionally, using ripe, sweet pineapple ensures that your cupcakes are fruity and flavorful, elevating the overall taste of the dessert.

Furthermore, be mindful of the cream cheese used for frosting. Full-fat cream cheese provides the best texture and flavor, creating a rich and creamy topping that pairs beautifully with the spiced base. Ensure it's adequately softened to room temperature to avoid lumps in your frosting. If you prefer a lower-fat option, consider using reduced-fat cream cheese but be aware that the texture might be slightly different. I always recommend sticking to the traditional ingredients for the best results.

Baking Tips for Perfect Cupcakes

When baking these cupcakes, avoid overmixing the batter after combining the wet and dry ingredients. Overmixing can lead to dense cupcakes instead of the light, fluffy texture you want. Gently fold the ingredients together until just combined – a few visible streaks of flour are perfectly fine. Additionally, using an ice cream scoop to fill the cupcake liners can ensure even portioning and consistent baking times, which helps every cupcake rise evenly.

Another important tip is to keep an eye on the baking time. Start checking for doneness at the lower end of the time range, approximately 18 minutes. Insert a toothpick into the center; it should come out clean or with a few moist crumbs attached. If they bake too long, they may become dry. Once baked, let them cool in the tin for no more than five minutes to prevent them from steaming and becoming soggy at the bottom.

Ingredients

Gather these ingredients to make your delicious cupcakes:

For the Cupcakes

1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups finely grated carrots
1/2 cup crushed pineapple, drained

For the Cream Cheese Frosting

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Pinch of salt

Make sure to have these items ready before you begin!

Instructions

Follow these steps to bake your cupcakes:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Mix Dry Ingredients

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

Combine Wet Ingredients

In a large bowl, mix the vegetable oil and sugar until well combined. Add the eggs, one at a time, beating well after each addition, then stir in the vanilla.

Incorporate Carrots and Pineapple

Fold in the finely grated carrots and crushed pineapple into the wet mixture.

Add Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.

Bake the Cupcakes

Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Prepare Frosting

Once baked, let the cupcakes cool in the tin for 5 minutes, then transfer them to wire racks to cool completely. In the meantime, beat the cream cheese and butter until creamy, then gradually add powdered sugar and mix in vanilla and salt.

Frost the Cupcakes

Once the cupcakes are cooled, frost them generously with the cream cheese frosting. Enjoy your delicious homemade treats!

Serve with pride, and don’t forget to share with loved ones!

Pro Tips

For an extra touch, you can add chopped nuts or raisins to the batter. They add a lovely crunch and flavor!

Serving and Storage Suggestions

These Carrot Cake Cupcakes are best enjoyed fresh, with the tangy cream cheese frosting holding its shape for several hours after frosting. If you need to make them in advance, consider baking the cupcakes and storing them in an airtight container at room temperature for up to two days. This allows the flavors to develop further, making them even more delicious. When ready to serve, whip up the frosting and apply it right before presenting to keep it looking pristine.

If you have leftovers, store unfrosted cupcakes in an airtight container at room temperature. Frosted cupcakes should be refrigerated if not consumed within two days to keep the cream cheese from spoiling. Before serving chilled cupcakes, allow them to come to room temperature for optimal taste and texture. For those needing a longer storage solution, these cupcakes freeze exceptionally well; wrap them tightly in plastic wrap and then in foil to prevent freezer burn. They can last up to three months.

Adjusting for Dietary Needs

If you or your guests have dietary restrictions, there are several easy adjustments to make these cupcakes more inclusive. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Look for one that contains xanthan gum, as this will help mimic the texture of traditional flour. This swap should not significantly alter the moisture level, thanks to the carrots and pineapple, but be sure to check that all other ingredients, particularly baking powder and vanilla extract, are also gluten-free.

To make these cupcakes vegan, replace the eggs with flaxseed meal or unsweetened applesauce—one egg can be exchanged for 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water or 1/4 cup of applesauce. Use a plant-based cream cheese for the frosting, and opt for a vegan butter substitute. These changes should yield cupcakes that are just as delicious, ensuring everyone can indulge in this spiced, frosted delight.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but the texture may be slightly denser.

→ How should I store the cupcakes?

Store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

→ Can I make these cupcakes in advance?

Definitely! You can bake the cupcakes a day ahead and frost them right before serving.

→ What can I use instead of cream cheese in the frosting?

You can use mascarpone cheese or a dairy-free cream cheese alternative if needed.