Carrot Cupcakes Cream Cheese (Printable)

Moist, spiced carrot cupcakes with rich cream cheese frosting, ideal for celebrations or everyday treats.

# What You'll Need:

→ Cupcakes

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

→ Cream Cheese Frosting

15 - 8 ounces 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 evenly combined.
03 - In a large bowl, whisk oil, granulated sugar, brown sugar, eggs, and vanilla until smooth and fully incorporated.
04 - Fold in the grated carrots, then gently stir in the dry ingredients until just combined. Avoid overmixing to maintain tenderness.
05 - If desired, fold in chopped nuts and drained pineapple for added texture and moisture.
06 - Divide batter evenly among cupcake liners, filling each about two-thirds full.
07 - Bake for 18 to 22 minutes, until a toothpick inserted into the center emerges clean.
08 - Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
09 - Beat cream cheese and butter together until smooth. Gradually add powdered sugar, beating until fluffy. Beat in vanilla and salt.
10 - Once cupcakes are completely cool, apply cream cheese frosting generously.

# Expert Advice:

01 -
  • These cupcakes manage to feel indulgent without being heavy, which means you can absolutely have one for breakfast and call it vegetable intake.
  • The batter comes together in one bowl with a whisk, no stand mixer required for the cake itself.
02 -
  • Overmixing after adding flour will develop gluten and give you tough, bready cupcakes instead of tender ones.
  • Cream cheese frosting left at room temperature for more than two hours becomes a food safety risk, refrigerate these beauties.
03 -
  • Grate carrots on the fine side of your box grater, the larger shreds create wet pockets and uneven baking.
  • When testing for doneness, look for a few moist crumbs on the toothpick rather than complete dryness, they continue cooking as they cool.

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