Moist Carrot Cake Cupcakes with Cream Cheese Frosting: Easy and Perfect Recipe

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Moist Carrot Cake Cupcakes Recipe with Cream Cheese Frosting Easy and Perfect

Enjoy these moist and delicious carrot cake cupcakes topped with a creamy cream cheese frosting. This recipe is easy to follow and yields perfect cupcakes every time!

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Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Servings: 12 cupcakes

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Cupcakes

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg optional
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs room temperature
• ½ cup vegetable oil or light olive oil
• 1 tsp vanilla extract
• 1 ½ cups finely shredded carrots
• ½ cup crushed pineapple, drained
• ½ cup chopped walnuts or pecans optional

Cream Cheese Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 tsp vanilla extract
• Pinch of salt

Method

 

1. Preheat oven to 350°F (175°C). Line muffin tin.
2. Sift together dry ingredients. Set aside.
3. Whisk together wet ingredients until smooth.
4. Gradually add dry to wet, stirring gently.
5. Fold in carrots and pineapple. Add milk if dry.
6. Stir in nuts if using.
7. Fill cupcake liners two-thirds full.
8. Bake for 18-22 minutes, until toothpick is clean.
9. Cool in pan for 5 minutes, then transfer to rack.
10. Beat cream cheese and butter until creamy. Add sugar, vanilla, and salt.
11. Frost cooled cupcakes. Sprinkle with nuts or cinnamon.

Notes

For extra moist cupcakes, add a tablespoon of applesauce to the batter.