Carrot Cake Cupcakes With Cream Cheese Frosting

These Carrot Cake Cupcakes with Cream Cheese Frosting are a delightful combination of moist, spiced cake and rich, tangy frosting that will satisfy any sweet tooth. Each cupcake is packed with grated carrots, warm spices, and the option of adding crushed pineapple or nuts for extra texture and flavor. Topped with a luscious cream cheese frosting, these cupcakes are perfect for celebrations, dessert tables, or simply a cozy treat at home. Whether you’re a carrot cake enthusiast or trying it for the first time, these cupcakes are sure to impress with their irresistible taste and beautiful presentation.

Ingredients:

For the Cupcakes:

• 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 teaspoon ground ginger (optional)
• ¾ cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups grated carrots (about 3 medium carrots)
• ½ cup crushed pineapple, drained (optional)
• ½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Prepare the Oven: Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (if using).
3. Combine Wet Ingredients: In a large bowl, whisk together the oil and granulated sugar until well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, grated carrots, crushed pineapple, and nuts (if using).
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, gently folding until just combined. Be careful not to overmix.
5. Bake the Cupcakes: 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 in the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
6. Make the Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, mixing until well combined and fluffy.
7. Frost the Cupcakes: Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting using a spatula or piping bag. Optionally, sprinkle with additional chopped nuts or a dusting of cinnamon for garnish.

These Carrot Cake Cupcakes are a wonderful way to enjoy the classic flavors of carrot cake in a convenient and delightful form. Perfect for sharing or savoring all on your own, they’re a sweet treat that brings joy to any occasion!