If you crave a treat that’s big on flavor, brimming with warmth, and decked out in creamy decadence, look no further than Carrot Cake Cupcakes with Cream Cheese Frosting. These cupcakes are a go-to for celebrations or anytime you need a pick-me-up, marrying the spice of classic carrot cake with tender cupcake crumbs and a rich, tangy topper. Each bite carries a whisper of cinnamon, a burst of carrot sweetness, and that irresistible, cloud-like swirl of cream cheese frosting. Whether you’re a lifelong carrot cake lover or entirely new to the magic, these cupcakes are a sweet adventure that never disappoints.
Ingredients You’ll Need
This recipe keeps things beautifully simple—every ingredient plays a role in building the layers of flavor, color, and that signature moist crumb. Before you know it, your kitchen will fill with the aroma of freshly baked Carrot Cake Cupcakes with Cream Cheese Frosting.
- All-purpose flour: The sturdy foundation that gives your cupcakes structure without weighing them down.
- Baking powder and baking soda: These leaveners help your cupcakes puff up into perfect domes.
- Salt: Just a pinch sharpens all those sweet and spicy notes.
- Ground cinnamon: Provides warmth and signature carrot cake comfort.
- Ground nutmeg: Adds depth and a subtle hint of spice.
- Ground ginger: A background note that brings freshness and zing.
- Large eggs: They bind the batter and add richness.
- Granulated sugar: For sweetness and tender crumb.
- Brown sugar: Offers a hint of caramel and extra moisture.
- Vegetable oil: The secret to ultra-moist cupcakes that stay soft for days.
- Unsweetened applesauce: Lightens up the cupcakes while keeping them moist—plus, a fruit-forward boost.
- Vanilla extract: Rounds out all the flavors with a velvety finish.
- Finely grated carrots: The star! Freshly grated makes the cupcakes wonderfully moist and colorful.
- Crushed pineapple (drained): Adds juiciness and a pop of bright, tropical flavor.
- Chopped walnuts or pecans (optional): For those who like a bit of nutty crunch—totally up to your taste.
- Cream cheese (softened): Delivers tang and smoothness in the frosting.
- Unsalted butter (softened): Adds luscious, creamy texture to the frosting.
- Powdered sugar: Sweetens and fluffs up the frosting to cloud-like perfection.
- Vanilla extract (for frosting): A little extra deepens the frosting’s flavor.
How to Make Carrot Cake Cupcakes with Cream Cheese Frosting
Step 1: Prep and Preheat
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners. This not only makes the cupcakes easy to remove but also creates perfectly shaped treats that are ready to be frosted and enjoyed.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Take a moment to enjoy the spicy aroma—it’s the backbone of your Carrot Cake Cupcakes with Cream Cheese Frosting and infuses the batter with cozy flavor.
Step 3: Mix the Wet Ingredients and Sugars
In a separate large bowl, beat the eggs, granulated sugar, and brown sugar until the mixture is light and fluffy. This helps dissolve the sugars, ensuring a uniform sweetness. Then, blend in the vegetable oil, applesauce, and vanilla extract until everything is well combined for a batter that’s luscious and ready for its hero ingredients.
Step 4: Fold in Carrots and Pineapple
Gently stir the finely grated carrots and drained crushed pineapple into your wet mixture. These bring moisture, natural sweetness, and a touch of bright color—what makes Carrot Cake Cupcakes with Cream Cheese Frosting truly special. If you like, this is the time to fold in the chopped nuts for a bit of crunch and toasty flavor.
Step 5: Combine Wet and Dry
Add your dry ingredients to the wet mixture, folding gently with a spatula until just combined. The key here is not to overmix—doing so ensures each cupcake turns out tender and moist, never dense.
Step 6: Bake the Cupcakes
Divide the batter evenly among your cupcake liners, filling each about two-thirds full. Slide the tin into the oven and bake for 18 to 22 minutes. When a toothpick poked into the center comes out clean, you’re ready to go! Let them cool in the pan for 5 minutes before transferring to a wire rack. This patience pays off in texture.
Step 7: Whip Up the Cream Cheese Frosting
While the cupcakes cool, beat the softened cream cheese and butter together until completely smooth and creamy. Gradually add the powdered sugar, mixing until light and fluffy. Finish with a splash of vanilla extract for extra depth. You’ll have a frosting that’s a dream to spread (or pipe!) onto your Carrot Cake Cupcakes with Cream Cheese Frosting.
Step 8: Frost and Decorate
Once the cupcakes are completely cool, frost them generously using a spatula or piping bag. This is your chance to create swirls, peaks, or classic smooth tops. Top with extra nuts or a sprinkle of cinnamon for restaurant-quality presentation.
How to Serve Carrot Cake Cupcakes with Cream Cheese Frosting
Garnishes
A little flair goes a long way! Try finishing your Carrot Cake Cupcakes with Cream Cheese Frosting with a scattering of chopped walnuts or pecans, a dusting of cinnamon, or even tiny carrot-shaped candies for a playful (and unmistakable) look.
Side Dishes
Pair these cupcakes with a cup of your favorite tea, robust coffee, or even a cold glass of milk to balance their cozy spice. For a party platter, surround them with fresh berries or a fruit salad so dessert feels light and festive.
Creative Ways to Present
If you’re serving a crowd, arrange your frosted cupcakes on a tiered stand or cake tower for visual impact. For special occasions, personalize each Carrot Cake Cupcake with Cream Cheese Frosting with piped initials, pastel sprinkles, or edible flowers—endless ways to make them your own!
Make Ahead and Storage
Storing Leftovers
Any leftover cupcakes should be stored in an airtight container in the refrigerator to keep the cream cheese frosting fresh. They’ll stay delectably moist for up to four days, and you can always let them come to room temperature before serving for the best flavor.
Freezing
If you want to make these in advance, freeze unfrosted Carrot Cake Cupcakes with Cream Cheese Frosting (well, the cupcakes, not the frosting yet). Once cooled, wrap each cupcake tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep beautifully for up to two months. Whip up fresh frosting when you’re ready to serve!
Reheating
There’s no need to reheat these cupcakes—they’re best enjoyed at room temperature! However, if you’ve frozen them, thaw the cupcakes at room temperature for about an hour before frosting and serving.
FAQs
Can I make these cupcakes gluten-free?
Yes! Substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour. The cupcakes will still be soft, moist, and bursting with flavor—just be sure your baking powder and baking soda are gluten-free too.
Can I leave out the pineapple?
Absolutely. The pineapple adds extra moisture and a hint of tang, but if you prefer a classic carrot cake flavor, you can omit it. You might want to add an extra tablespoon of applesauce to keep things just as tender.
Can I use pre-shredded carrots?
Freshly grated carrots work best in Carrot Cake Cupcakes with Cream Cheese Frosting because they’re finer and blend seamlessly into the batter. Pre-shredded carrots are usually thicker and drier, which can change the texture of your cupcakes.
Does the frosting need to be chilled before piping?
While it’s not essential, chilling the cream cheese frosting for 15 to 20 minutes makes it firmer and easier to pipe tall, beautiful swirls on top. Just don’t let it get too cold or it’ll be hard to spread!
Can I double this recipe?
Definitely! If you’re making Carrot Cake Cupcakes with Cream Cheese Frosting for a crowd, simply double all the ingredients and bake in batches. The cupcakes freeze well, so you can always have extras on hand for surprises or celebrations.
Final Thoughts
If you’re searching for a sweet treat to charm everyone from carrot cake skeptics to true devotees, give these Carrot Cake Cupcakes with Cream Cheese Frosting a try. Not only do they hit the perfect note between cozy and indulgent, but it’s nearly impossible to have just one. There’s real joy in every bite, so gather your ingredients and whip up a batch soon—you’ll be so glad you did!
Print
Carrot Cake Cupcakes with Cream Cheese Frosting Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these moist and flavorful Carrot Cake Cupcakes topped with a luscious Cream Cheese Frosting. Perfect for any occasion, these spiced cupcakes are a delightful treat for Easter or any dessert table.
Ingredients
Cupcake Batter:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots
- ½ cup crushed pineapple (drained)
- ½ cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl.
- Combine Wet Ingredients: Beat eggs, granulated sugar, and brown sugar until fluffy. Add oil, applesauce, and vanilla; mix. Stir in carrots and pineapple.
- Blend Batter: Gradually fold in dry ingredients. Add nuts if using. Fill cupcake liners and bake for 18–22 minutes.
- Make Frosting: Beat cream cheese and butter. Gradually add powdered sugar and vanilla. Frost cooled cupcakes.
Notes
- Avoid overmixing for moist cupcakes.
- Substitute applesauce with more oil if desired.
- Top with nuts or cinnamon for decoration.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
