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Moist Carrot Cake Cupcakes Recipe Easy Homemade Frosting Delight

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These moist carrot cake cupcakes feature a tender crumb with warm spices and a luscious whipped cream cheese frosting. Perfect for any occasion, they are quick, easy, and crowd-pleasing.

Ingredients

Scale
  • 2 cups all-purpose flour (250 g)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • ¾ cup granulated sugar (150 g)
  • ½ cup packed brown sugar (110 g)
  • ⅔ cup vegetable oil (160 ml)
  • 2 large eggs, room temperature
  • 1 ½ tsp vanilla extract
  • 2 cups grated carrots, packed (200 g)
  • ½ cup crushed pineapple, drained (120 ml)
  • ½ cup chopped walnuts (optional, 60 g)
  • 8 oz cream cheese, softened (225 g)
  • ½ cup unsalted butter, softened (115 g)
  • 3 cups powdered sugar, sifted (360 g)
  • 1 tsp vanilla extract
  • 2–3 tbsp heavy cream (30–45 ml)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
  3. In a medium bowl, whisk granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Gently fold in grated carrots and drained crushed pineapple.
  5. Slowly add dry ingredients to wet mixture in batches, folding gently with a spatula until just combined. Avoid overmixing.
  6. Fold in chopped walnuts if using.
  7. Divide batter evenly among liners, filling each about two-thirds full.
  8. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let cupcakes rest in the tin for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
  10. Beat cream cheese and butter together until smooth and fluffy. Gradually add powdered sugar and vanilla extract. Add heavy cream and whip until light and airy, about 3-4 minutes. Adjust cream to desired consistency.
  11. Frost cooled cupcakes generously using a piping bag or spatula. Optionally, sprinkle with chopped walnuts or a dash of cinnamon.

Notes

Drain crushed pineapple well to avoid soggy batter. Use room temperature eggs, cream cheese, and butter for smoother batter and frosting. Avoid overmixing the batter to keep cupcakes tender. If frosting is too soft, chill for 15 minutes before decorating. A food processor with shredding blade speeds up grating carrots.

Nutrition

Keywords: carrot cake cupcakes, moist cupcakes, cream cheese frosting, easy carrot cake, homemade cupcakes, spiced cupcakes, pineapple carrot cake

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