Cozy Carrot Cake Cupcakes with Easy Homemade Cream Cheese Frosting
Moist, warmly spiced carrot cake cupcakes topped with a smooth, tangy cream cheese frosting. A simple, comforting treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- ¾ cup (150g) packed brown sugar
- ⅓ cup (80ml) vegetable oil
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (110g) finely shredded carrots
- ½ cup (125ml) crushed pineapple, drained
- ½ cup (60g) chopped walnuts or pecans, optional
- 8 oz (227g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 tsp vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat brown sugar with vegetable oil until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Gently fold in shredded carrots, drained crushed pineapple, and nuts if using. Combine until no dry flour remains, but do not overmix.
- Spoon batter evenly into liners, filling each about two-thirds full.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- For frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar, beating until smooth and fluffy. Stir in vanilla extract and a pinch of salt.
- Frost cooled cupcakes using a piping bag or knife. Optionally, sprinkle chopped nuts or cinnamon on top.
- If frosting is too soft, chill for 15 minutes before piping.
Notes
Use finely shredded carrots and well-drained crushed pineapple to avoid soggy cupcakes. Chill frosting if too soft for easier piping. Let cupcakes cool completely before frosting to prevent melting. For gluten-free, substitute flour with almond or oat flour. For vegan, use flax eggs and dairy-free cream cheese and butter alternatives.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22
- Sodium: 180
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 34
- Fiber: 2
- Protein: 3
Keywords: carrot cake cupcakes, cream cheese frosting, easy cupcakes, homemade dessert, cozy dessert, spiced cupcakes