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–+ servings
Patricia

Carrot Cream Cheese Cupcakes that Will Wow Your Guests!

Delicious and moist carrot cream cheese cupcakes topped with a rich cream cheese frosting, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. 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.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, and walnuts if using.
  5. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
  6. 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.
  7. 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.
  8. Once the cupcakes are completely cool, frost them with the cream cheese frosting using a spatula or piping bag.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 38gProtein: 3gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 11gCholesterol: 40mgSodium: 200mgFiber: 1gSugar: 24g

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.

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