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Moist Homemade Carrot Cake Cupcakes with Cream Cheese Frosting

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These moist carrot cake cupcakes feature warm spices and a tender crumb, topped with luscious cream cheese frosting. Perfect for any occasion, they are quick, easy, and crowd-pleasing.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ½ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) brown sugar, packed
  • ⅓ cup (80 ml) vegetable or canola oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 3 medium) grated carrots
  • ¼ cup (60 ml) crushed pineapple, drained (optional)
  • ½ cup (60 g) chopped walnuts or pecans (optional)
  • For the frosting:
  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (60 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, combine granulated sugar, brown sugar, and oil. Whisk until well blended, about 1-2 minutes.
  4. Beat in eggs one at a time, ensuring each is fully incorporated. Stir in vanilla extract.
  5. Gently fold in grated carrots and crushed pineapple. If using nuts, fold them in now.
  6. Gradually add dry ingredients to wet ingredients, folding gently with a spatula until just combined. Avoid overmixing; a few lumps are okay.
  7. Spoon batter evenly into prepared liners, filling about ⅔ full.
  8. Bake for 20-25 minutes, checking doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
  9. Cool cupcakes in the tin for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  10. To make frosting, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating on low speed. Mix in vanilla extract and lemon juice if using. Beat until fluffy, about 3-4 minutes.
  11. Frost cooled cupcakes using a knife or piping bag. Decorate with chopped nuts or a light dusting of cinnamon if desired.

Notes

Do not overmix the batter to keep cupcakes tender. Use room temperature eggs, cream cheese, and butter for smooth blending. Let cupcakes cool completely before frosting to prevent melting. Tent cupcakes with foil if browning too quickly. Freshly grated carrots provide best texture; if using frozen, thaw and drain well.

Nutrition

Keywords: carrot cake cupcakes, cream cheese frosting, moist cupcakes, easy baking, homemade dessert, carrot cake, cupcakes recipe

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