Carrot Cupcakes Cream Cheese Frosting (Printable)

Delightful moist spiced cupcakes topped with creamy, tangy frosting and a hint of cinnamon.

# What You Need:

→ Cupcake Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg

→ Cupcake Wet Ingredients

07 - 1/2 cup vegetable oil
08 - 2/3 cup granulated sugar
09 - 1/4 cup packed light brown sugar
10 - 2 large eggs, room temperature
11 - 1 teaspoon pure vanilla extract
12 - 1 1/2 cups finely grated carrots

→ Optional Mix-ins

13 - 1/2 cup chopped walnuts or pecans
14 - 1/3 cup crushed pineapple, well drained

→ Cream Cheese Frosting

15 - 8 oz cream cheese, softened
16 - 1/4 cup unsalted butter, softened
17 - 2 cups powdered sugar, sifted
18 - 1 teaspoon pure vanilla extract
19 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well blended.
03 - In a large bowl, whisk oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and fully incorporated.
04 - Add grated carrots to the wet mixture and fold until evenly distributed throughout the batter.
05 - Gently stir the dry ingredients into the wet mixture until just combined. Take care not to overmix the batter.
06 - If using, fold in chopped nuts and drained crushed pineapple until evenly dispersed.
07 - Divide batter evenly among the 12 cupcake liners, filling each approximately 2/3 full.
08 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10 - Beat softened cream cheese and butter together in a mixing bowl until completely smooth and creamy.
11 - Gradually add sifted powdered sugar while beating, continuing until the frosting becomes light and fluffy.
12 - Beat in vanilla extract and a pinch of salt until fully incorporated.
13 - Once cupcakes have cooled completely, generously frost each one with the prepared cream cheese frosting.

# Expert Tips:

01 -
  • The texture impossibly moist without crossing into soggy territory thanks to the perfect balance of oil and carrots
  • That cream cheese frosting is thick enough to pipe but still melts beautifully on your tongue
  • These cupcakes actually improve after a day in the fridge, making them ideal for make ahead moments
02 -
  • Overmixing the batter transforms tender cupcakes into tough dense ones that no amount of frosting can fix
  • Completely cooled cupcakes are non negotiable with cream cheese frosting or you'll watch your beautiful work slide right off
  • Room temperature ingredients for both cupcakes and frosting prevents curdling and ensures smooth incorporation
03 -
  • Grate your carrots finely rather than using the large holes on your box grater for better distribution
  • Squeeze the grated carrots between paper towels if they seem especially wet to prevent soggy cupcakes

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