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Delish Cream Cheese Carrot Cupcakes

Delish Cream Cheese Carrot Cupcakes

Moist, warmly spiced carrot cupcakes crowned with a silky, tangy cream cheese frosting. Easy one-bowl batter, bakery-style results.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar, packed
  • 2 large eggs room temperature
  • 0.75 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cups finely grated carrots grated on small holes for best texture
  • 0.5 cup crushed pineapple well-drained
  • 0.5 cup chopped pecans or walnuts optional
  • 8 oz cream cheese block-style, room temperature; for frosting
  • 0.5 cup unsalted butter room temperature; for frosting
  • 2 cups powdered sugar for frosting
  • 1 tsp vanilla extract for frosting
  • 0.125 tsp fine sea salt for frosting
  • 0.5 tsp lemon zest optional; for frosting

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners and lightly mist the liners with nonstick spray.
  • In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
  • In a separate bowl, whisk granulated sugar, brown sugar, eggs, oil, and vanilla until smooth and slightly thickened, 1 to 2 minutes.
  • Pour wet mixture into dry ingredients and whisk just until no dry streaks remain. Switch to a spatula and fold in grated carrots, crushed pineapple, and nuts (if using). Do not overmix.
  • Divide batter evenly among liners, filling each about 0.75 full.
  • Bake 18 to 22 minutes, until the tops spring back and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool in the pan 10 minutes, then transfer cupcakes to a wire rack to cool completely before frosting.
  • Make the frosting: In a mixing bowl, beat cream cheese and butter on medium-high until creamy and lump-free, about 2 minutes. Add powdered sugar, vanilla, and salt; beat on low to combine, then on medium until fluffy, 1 to 2 minutes. Beat in lemon zest if using.
  • Frost cooled cupcakes as desired. Garnish with a pinch of chopped nuts or a light dusting of cinnamon, if you like.
  • Refrigerate frosted cupcakes for 20 minutes to set the frosting. Store leftovers covered in the refrigerator.

Notes

Tips: Grate carrots finely for a tender crumb. For extra moisture, be sure the pineapple is thoroughly drained so it adds flavor without thinning the batter. Cupcakes keep 3 to 4 days covered in the fridge; bring to room temperature before serving. Freeze unfrosted cupcakes up to 2 months.