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Moist Carrot Cake Cupcakes with Easy Homemade Creamy Frosting

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These moist carrot cake cupcakes feature a perfect balance of cinnamon, nutmeg, and a surprise addition of crushed pineapple, topped with a creamy cream cheese frosting. Quick and easy to make, they are perfect for any occasion and loved by kids and adults alike.

Ingredients

Scale
  • 1 1/2 cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil (can substitute with melted coconut oil)
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) finely grated carrots (about 2 medium carrots)
  • 1/2 cup (130g) crushed pineapple, drained
  • 1/2 cup (50g) chopped walnuts or pecans (optional)
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (56g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon pure 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 lightly grease the cups.
  2. In a medium bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, whisk the granulated sugar, brown sugar, eggs, and vegetable oil together until smooth and slightly thickened, about 2 minutes.
  4. Stir in the vanilla extract and crushed pineapple.
  5. Gently fold in the grated carrots and nuts if using.
  6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix.
  7. Spoon batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
  8. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  9. Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. While cupcakes cool, beat the cream cheese and butter together until creamy and smooth.
  11. Gradually add powdered sugar, vanilla extract, and a pinch of salt, continuing to beat until fluffy.
  12. Once cupcakes are fully cooled, frost each one generously using a piping bag or knife.
  13. Optional: Sprinkle with chopped nuts or a dusting of cinnamon.

Notes

If frosting is too soft, chill in the fridge for 10-15 minutes before frosting. Avoid overmixing batter to prevent dense cupcakes. Use fresh spices for best flavor. For gluten-free, substitute flour with 1:1 gluten-free baking blend. For dairy-free frosting, use coconut cream cheese alternative and vegan butter.

Nutrition

Keywords: carrot cake cupcakes, moist cupcakes, cream cheese frosting, easy carrot cake, homemade cupcakes, quick dessert, bake sale recipe

Find it online: https://fuzzyforker.com/moist-carrot-cake-cupcakes-recipe-easy-homemade-creamy-frosting/