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

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These moist carrot cake cupcakes with cream cheese frosting are quick and easy to make, featuring warm spices, natural sweetness from pineapple, and a tender crumb. Perfect for any occasion, they deliver nostalgic comfort in every bite.

Ingredients

Scale
  • 1 ½ cups (190g) 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 (200g) granulated sugar
  • ½ cup (110g) brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or light olive oil
  • 1 tsp vanilla extract
  • 1 ½ cups (150g) finely shredded carrots
  • ½ cup (120ml) crushed pineapple, drained
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • For the Cream Cheese Frosting:
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease it lightly.
  2. In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and slightly pale, about 2-3 minutes.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Avoid overmixing.
  5. Fold in shredded carrots and crushed pineapple. If batter seems dry, add a splash of milk.
  6. Stir in chopped walnuts or pecans if using.
  7. Fill cupcake liners about two-thirds full using a spoon or ice cream scoop.
  8. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. To make frosting, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and salt, mixing until fluffy. Adjust consistency with milk or powdered sugar as needed.
  11. Frost cooled cupcakes generously. Optionally, sprinkle with chopped nuts or cinnamon.

Notes

Do not overmix the batter to keep cupcakes tender. Soften cream cheese and butter before making frosting for smooth texture. Cool cupcakes completely before frosting to prevent melting. Baking times may vary; start checking at 18 minutes. Freshly grated carrots yield better texture than pre-shredded. For gluten-free, substitute flour with 1:1 gluten-free blend. For dairy-free, use coconut-based cream cheese and butter alternatives.

Nutrition

Keywords: carrot cake cupcakes, cream cheese frosting, moist cupcakes, easy carrot cake, homemade cupcakes, dessert, baking

Find it online: https://evabakery.com/moist-carrot-cake-cupcakes-recipe-with-cream-cheese-frosting-easy-and-perfect/