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Delish Cream Cheese Carrot Cupcakes

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
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

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.