Description
Delicious and moist carrot cream cheese cupcakes topped with a rich cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots (about 4 medium carrots)
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts (optional)
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, mix the vegetable oil and granulated sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, and walnuts if using.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract and add milk as needed to reach your desired frosting consistency.
- Once the cupcakes are completely cool, frost them with the cream cheese frosting using a spatula or piping bag.
Notes
- For a lighter version, substitute half of the oil with unsweetened applesauce.
- Try adding raisins or coconut flakes to the batter for extra flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg