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Moist Carrot Cupcakes with Cream Cheese Frosting

Deliciously moist carrot cupcakes topped with creamy and tangy cream cheese frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups All-purpose flour Provides structure to the cupcakes.
  • 1 teaspoon Baking powder Helps the cupcakes rise.
  • 1 teaspoon Baking soda Works with the acid in the batter to create lift.
  • 1 teaspoon Ground cinnamon Adds warmth and flavor.
  • 0.5 teaspoon Ground nutmeg Enhances the spice profile.
  • 0.5 teaspoon Ground ginger Adds a hint of spice.
  • 0.5 teaspoon Salt Balances the sweetness.
  • 1 cup Granulated sugar Sweetens the cupcakes.
  • 0.5 cup Brown sugar, packed Adds moisture and depth of flavor.
  • 1 cup Vegetable oil Keeps the cupcakes moist.
  • 4 large Eggs Provides structure and moisture.
  • 2 cups Grated carrots Main flavor component, adds moisture.
  • 0.5 cup Crushed pineapple, drained Adds sweetness and moisture.
  • 0.5 cup Chopped walnuts (optional) Adds crunch and flavor.
  • 0.5 cup Raisins (optional) Adds sweetness and chewiness.
Frosting Ingredients
  • 8 oz Cream cheese, softened Base for the frosting.
  • 0.5 cup Unsalted butter, softened Adds creaminess to the frosting.
  • 4 cups Powdered sugar Sweetens and thickens the frosting.
  • 1 teaspoon Vanilla extract Adds flavor to the frosting.
  • 1-2 tablespoons Milk Adjusts the consistency of the frosting.

Equipment

  • oven
  • Muffin tin
  • Cupcake liners
  • mixing bowls
  • whisk
  • Spatula
  • Piping bag (optional)
  • wire rack

Method
 

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the grated carrots and crushed pineapple.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in walnuts and raisins if using.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
  7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
  9. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.
  10. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting using a spatula or piping bag.

Notes

These moist carrot cupcakes are perfect for any occasion and can be customized with nuts and raisins. Enjoy with a cup of tea or coffee!