Name: Carrot Cake Cupcakes with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 2 large eggs; 1/2 cup vegetable oil; 1/4 cup applesauce; 3/4 cup granulated sugar; 1/4 cup brown sugar packed; 1 teaspoon vanilla extract; 1 1/2 cups finely grated carrots; 1/2 cup crushed pineapple drained; 1/2 cup chopped walnuts or pecans (optional); 8 ounces cream cheese, softened; 1/2 cup (1 stick) unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract

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Get ready to fall in love with your new favorite treat: Carrot Cake Cupcakes with Cream Cheese Frosting! These cupcakes combine the classic flavors of spiced carrot cake with the perfect swirl of tangy cream cheese frosting in every bite. They’re incredibly moist and tender, thanks to the addition of applesauce and pineapple, and they’re delightfully simple to whip up. Whether you’re baking for Easter, brunch, or just a weekday pick-me-up, these cupcakes will instantly brighten any table and bring a smile to everyone’s face.

Carrot Cake Cupcakes with Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

The magic of Carrot Cake Cupcakes with Cream Cheese Frosting comes from a handful of pantry staples and some clever additions. Each ingredient serves a purpose—creating a cupcake that’s moist, flavorful, and truly unforgettable. Here’s what you’ll need, and why you’ll love using them:

All-purpose flour: Provides structure and keeps your cupcakes light and fluffy.
Baking soda and baking powder: These leaveners give your cupcakes their perfect rise and soft crumb.
Salt: Just a pinch to balance the sweetness and enhance all the other flavors.
Ground cinnamon, nutmeg, and ginger: The trio of warming spices that give carrot cake its signature cozy flavor profile.
Large eggs: They bind everything together and add a lovely richness.
Vegetable oil: Keeps the cupcakes ultra-moist without overpowering other flavors.
Applesauce: Secret weapon for moisture and tenderness, plus a subtle hint of fruitiness.
Granulated sugar and brown sugar: A mix for the right amount of sweetness and just a touch of caramel flavor.
Vanilla extract: Adds depth and brings out the best in the spices and carrots.
Finely grated carrots: The star of the show, providing sweetness, moisture, and those gorgeous orange flecks.
Crushed pineapple: Adds tang, more moisture, and a tropical note that makes every bite pop.
Chopped walnuts or pecans (optional): Bring a satisfying crunch and nutty flavor—totally up to your preference!
Cream cheese (softened): The base for that irresistibly tangy, smooth frosting.
Unsalted butter (softened): Makes the frosting creamy and rich, while letting the cream cheese shine.
Powdered sugar: Whips into the frosting, making it sweet, fluffy, and dreamy.
More vanilla extract: For a finishing touch of warmth and sweetness in the frosting.

How to Make Carrot Cake Cupcakes with Cream Cheese Frosting

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This simple prep step not only gets everything ready for baking but also makes cleanup a breeze and ensures your cupcakes come out of the pan just right.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Whisking ensures all the leaveners and spices get distributed evenly, so every cupcake has just the right amount of rise and flavor.

Step 3: Combine Wet Ingredients

In a separate large bowl, beat the eggs, oil, applesauce, both sugars, and vanilla until the mixture is smooth and well blended. This step is key! A great mix here means a tender, uniform cupcake crumb later.

Step 4: Bring It All Together

Gently stir the dry ingredients into the wet mixture until they’re just combined—don’t overmix, or your cupcakes might turn out dense. Then fold in the grated carrots, pineapple, and nuts if you’re using them. You’re looking for a thick, scoopable batter with bright pops of carrot and pineapple throughout.

Step 5: Fill and Bake

Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Pop the pan in the oven and bake for 20 to 22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for five minutes, then transfer them to a wire rack to cool completely—patience pays off so your frosting won’t melt.

Step 6: Make the Cream Cheese Frosting

Once your cupcakes are cool, it’s time for the grand finale: the frosting! In a medium bowl, beat together cream cheese and butter until smooth and creamy. Gradually add in the powdered sugar and vanilla, beating until it’s fluffy, luscious, and holds gorgeous swirls. This is the crowning touch for your Carrot Cake Cupcakes with Cream Cheese Frosting.

Step 7: Frost and Garnish

Generously frost each cupcake, making swoops and swirls as you go. Sprinkle with extra chopped nuts if you like. Admire your handiwork—these cupcakes are as beautiful as they are delicious!

How to Serve Carrot Cake Cupcakes with Cream Cheese Frosting

Garnishes

For a polished bakery look, top each cupcake with a sprinkle of chopped walnuts or pecans, a pinch of cinnamon, or even a tiny carrot made from marzipan. These little extras make your Carrot Cake Cupcakes with Cream Cheese Frosting even more inviting and fun for any occasion.

Side Dishes

Pair these cupcakes with fresh fruit salad, a cup of hot coffee, or even a sparkling brunch punch. The sweet, spiced flavors play so nicely with something tart or refreshing, making your dessert table feel complete.

Creative Ways to Present

Try arranging your Carrot Cake Cupcakes with Cream Cheese Frosting on a tiered stand for a dazzling centerpiece. For parties, wrap each one in a decorative cupcake wrapper or nestle them in a rustic basket lined with a colorful napkin—presentation makes every bite feel extra special.

Make Ahead and Storage

Storing Leftovers

If you find yourself with a few extra cupcakes (lucky you!), store them in an airtight container in the refrigerator. The cream cheese frosting stays fresh, and the flavors actually develop even more after a day or two. They’ll be just as moist and tempting up to four days later.

Freezing

You can absolutely freeze Carrot Cake Cupcakes with Cream Cheese Frosting—just freeze the unfrosted cupcakes wrapped tightly in plastic, then defrost and frost them as needed. The cupcakes will last up to three months this way, making them perfect for spontaneous celebrations.

Reheating

To bring refrigerated or thawed cupcakes back to room temperature, simply let them sit out for about 30 minutes before serving. If you want a just-baked softness, you can give unfrosted cupcakes a quick 10-second zap in the microwave.

FAQs

Can I use pre-shredded carrots instead of grating them myself?

Freshly grated carrots are best for Carrot Cake Cupcakes with Cream Cheese Frosting because they’re finer and keep the cupcakes extra moist. Pre-shredded carrots are often too thick and drier, but if you’re in a pinch, you can use them—just give them a quick chop to break them down more.

Can I make these cupcakes nut-free?

Absolutely! You can leave out the walnuts or pecans without worry. The cupcakes will still be delicious, and those with nut allergies or preferences won’t miss a thing.

What if I don’t have applesauce?

You can substitute with an equal amount of Greek yogurt, mashed banana, or more oil. Each alternative offers a slightly different flavor note, but your Carrot Cake Cupcakes with Cream Cheese Frosting will still turn out wonderfully moist.

Can I add raisins or coconut to the batter?

Yes! Feel free to stir in about 1/3 cup of raisins or shredded coconut along with the carrots and pineapple. These extras add delicious flavor and texture—just don’t overfill your cupcake liners so they still bake up nice and fluffy.

How do I make the frosting pipeable for decorative swirls?

For firmer, more pipeable frosting on your Carrot Cake Cupcakes with Cream Cheese Frosting, chill the finished frosting in the fridge for 20 to 30 minutes before scooping it into a piping bag. It will hold its shape beautifully when piped onto cooled cupcakes.

Final Thoughts

Carrot Cake Cupcakes with Cream Cheese Frosting are pure comfort and celebration in cupcake form. Whether you’re baking for a crowd or just treating yourself, these cupcakes promise to deliver that warm, spiced goodness people love—topped with a lush swirl of tangy frosting. Give them a try and I guarantee they’ll become a go-to favorite in your kitchen too!

Carrot Cake Cupcakes with Cream Cheese Frosting Recipe

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4.7 from 7 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 creamy, tangy cream cheese frosting. Perfect for any occasion, these treats are sure to please both kids and adults alike!

Ingredients

Scale

For the cupcakes:

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

For the frosting:

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

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Prepare dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Mix wet ingredients: In a large bowl, beat eggs, oil, applesauce, sugars, and vanilla until smooth. Stir in the dry ingredients until just combined.
Add mix-ins: Fold in grated carrots, pineapple, and nuts if using. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
Bake: Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, beating until fluffy. Frost cooled cupcakes generously and garnish with extra chopped nuts if desired.