Delish Cream Cheese Carrot Cupcakes

I made these Delish Cream Cheese Carrot Cupcakes because I wanted carrot cake without committing to a full layer situation and the emotional labor of leveling. They’re plush, spiced, and unapologetically moist (sorry to the word police), with a tangy cloud of cream cheese frosting that makes you look like you tried really hard when you did not. The secret is crushed pineapple for juiciness, a heavy hand with cinnamon, and absolutely zero overthinking. Also yes, the pan was too small the first time. No, I won’t wash fewer dishes. I like chaos with frosting.

Last time I baked these, my husband “helped” by zesting an entire orange directly into the batter because “zest is free flavor.” It was actually good, which I’ll never admit to his face. Meanwhile, the kids were taste-testing the cream cheese frosting so aggressively I had to call it “yogurt” to get it back. One child put cupcake liners inside other cupcake liners like nesting dolls, so we had a batch of dramatic, corseted cupcakes. Honestly? Iconic.

Time-Saving Hacks

– Use store-bought shredded carrots, then chop them smaller so they don’t bake up crunchy. Cheating? Absolutely.
– Canned crushed pineapple. Drain it like you mean it or meet Soupy Cupcake.
– Warm your cream cheese in the microwave for 10–15 seconds. Only monsters frost with bricks.
– Ice cream scoop for even portions. Look at us pretending we’re professionals.
– One-bowl batter: whisk wet, dump dry on top, mix until just combined. The dish fairy is on strike.
– Line the pan and skip muffin tins entirely—bake as a sheet cake and slather frosting right in the pan. Rustic = lazy chic.

Serving Ideas

– Morning coffee and a cupcake counts as “balanced” if you eat it standing over the sink.
– Champagne brunch: call them “individual carrot gateaux” and raise a pinky.
– After-school snack with milk for the kids and bourbon for the chef who did everything.
– Dessert board: cupcakes, apple slices, and the illusion of self-control.
– Or just eat one in the car in total silence. Gourmet.

What to Serve It With

– Fresh berries or a fruit salad to pretend we care about vitamins.
– Salty snacks (kettle chips, pretzels) for that sweet-salty rom-com arc.
– Coffee, chai, or black tea—spice buddies.
– A scoop of vanilla or cinnamon ice cream if you want to hear angels.

✔Tips & Mistakes

– Don’t overmix. Stir until the flour disappears, then drop the spatula like it owes you money.
– Drain pineapple well—squeeze it in paper towels like you’re wringing out 2007.
– Measure flour properly: fluff, spoon, level. Packing = dry cupcakes = sadness.
– Room temp eggs and dairy make everything play nice.
– Fill liners 2/3 full; muffins overflow, cupcakes don’t.
– Bake until a toothpick comes out with a few moist crumbs, not batter. Overbaked carrot cupcakes taste like spicy coasters.
– Cool completely before frosting. Warm cupcake + frosting = slide-and-cry.
– For frosting: beat cool, not melty, cream cheese and butter; sift powdered sugar if you’re feeling fancy and anti-lump.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Frosted: cover and chill up to 4 days. Let them sit 10–15 minutes at room temp before serving so the frosting loosens up.
– Unfrosted: freeze cupcakes up to 2 months; thaw, then frost like you planned this all along.
– Extra frosting keeps in the fridge a week. Spread it on graham crackers and call it therapy.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Nuts: walnuts, pecans, or none. I won’t tell the texture police.
– Add-ins: raisins, golden raisins, or shredded coconut for vacation vibes.
– Spice swap: add cardamom or ginger if you like your cupcakes with opinions.
– Gluten-free: a 1:1 GF flour blend works; keep an eye on bake time.
– Dairy-free: use vegan cream cheese and plant butter; still dangerously good.
– Sheet cake mode: 9×13 pan, bake a bit longer, frost and slice. Minimal effort, maximum smugness.

Delish Cream Cheese Carrot Cupcakes

Moist, warmly spiced carrot cupcakes with a touch of pineapple, crowned with silky tangy cream cheese frosting. Easy to make, bakery-soft, and perfect for any celebration.

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Prep Time: 20 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 42 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 cup all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 0.75 teaspoon baking soda
• ▢ 1 teaspoon ground cinnamon
• ▢ 0.5 teaspoon ground ginger
• ▢ 0.25 teaspoon ground nutmeg
• ▢ 0.5 teaspoon fine sea salt
• ▢ 0.75 cup granulated sugar
• ▢ 0.25 cup light brown sugar, packed
• ▢ 0.5 cup vegetable oil
• ▢ 2 large eggs room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 0.25 cup buttermilk room temperature
• ▢ 1.5 cup finely grated carrots about 3 medium, lightly packed
• ▢ 0.5 cup crushed pineapple, drained well drained; optional
• ▢ 0.5 cup chopped walnuts or pecans optional
• ▢ 8 ounce cream cheese for frosting; full-fat, softened
• ▢ 4 ounce unsalted butter for frosting; softened
• ▢ 2 cup powdered sugar for frosting
• ▢ 1 teaspoon vanilla extract for frosting
• ▢ 0.12 teaspoon fine sea salt for frosting

Instructions

Preparation Steps

• Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
• Whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl.
• In a large bowl, whisk granulated sugar, brown sugar, and oil until combined. Whisk in eggs and vanilla until smooth.
• Stir in buttermilk. Add the dry ingredients and fold just until no dry streaks remain.
• Fold in grated carrots, drained pineapple, and nuts if using.
• Divide batter evenly among liners, filling each about 0.75 full.
• Bake 20 to 22 minutes, until a toothpick in the center comes out clean. Cool in pan 5 minutes, then transfer to a rack to cool completely.
• Make frosting: Beat cream cheese and butter on medium-high until smooth. Gradually add powdered sugar, then vanilla and salt; beat until fluffy, about 2 minutes.
• Frost cooled cupcakes and garnish with extra chopped nuts or a sprinkle of cinnamon if desired.

Notes

For best texture, grate carrots finely and avoid overmixing. If using pineapple, drain thoroughly. Store frosted cupcakes covered in the refrigerator up to 4 days; bring to room temperature before serving.