If you’re in the mood for a tender, flavor-packed treat that feels like a hug in cupcake form, you simply have to try these Carrot Cake Cupcakes with Cream Cheese Frosting. Each bite bursts with cozy spices, sweet carrots, juicy pineapple, and a cloud of rich, tangy frosting — all the best parts of classic carrot cake, conveniently portioned and perfect for sharing (or not!). Whether you’re baking for a spring brunch, a special occasion, or just to treat yourself, these cupcakes are always a crowd-pleaser.

Carrot Cake Cupcakes with Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

When it comes to Carrot Cake Cupcakes with Cream Cheese Frosting, simple pantry ingredients truly shine! Every item has its moment — adding flavor, texture, or gorgeous color. Here’s what you’ll need, and why it matters:

All-purpose flour: The foundation of your cupcake, giving it shape and structure without being too heavy.
Baking powder & baking soda: Both help the batter rise and create that fluffy, tender crumb.
Salt: Just enough to enhance the sweetness and balance all those warm spices.
Ground cinnamon, nutmeg, and ginger: This trio brings that signature carrot cake spice — warm, aromatic, and utterly comforting.
Granulated sugar & brown sugar: White sugar for sweetness, plus brown sugar to add moisture and a little depth.
Eggs: Essential for binding and giving each cupcake lift and lightness.
Vegetable oil: Keeps things incredibly moist — this is what makes the crumb so tender!
Unsweetened applesauce: The secret to extra moisture and a subtle fruitiness, while also letting you use a bit less oil.
Vanilla extract: Adds an irresistible note of warmth that ties everything together.
Finely grated carrots: The star of the show — they melt right into the batter, adding sweetness, flavor, and color.
Crushed pineapple (drained): For juicy hits of fruitiness and extra moisture in every bite.
Chopped walnuts or pecans (optional): For lovely crunch and a nutty earthiness that’s so classic with carrot cake.

Cream cheese (softened): The heart of a good cream cheese frosting — tangy and creamy, it balances the sweet cake.
Unsalted butter (softened): Adds richness and helps the frosting whip up light and luscious.
Powdered sugar: For sweetness and that dreamy, smooth texture.
Vanilla extract: Enhances the luscious creaminess and brings the frosting together.

How to Make Carrot Cake Cupcakes with Cream Cheese Frosting

Step 1: Prep Your Pan and Preheat

Start by heating your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners. This tiny bit of prep work goes a long way to ensuring your Carrot Cake Cupcakes with Cream Cheese Frosting bake up beautifully and come out effortlessly once done.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Getting those spices evenly blended here means every cupcake will be perfectly flavored — no spice pockets!

Step 3: Combine the Wet Ingredients

Grab a large mixing bowl and whisk your granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla until everything looks smooth and glossy. This is the base of your batter, and the applesauce gives a lovely lightness that makes these cupcakes special.

Step 4: Stir in Carrots and Pineapple

Now’s the time to mix in the heroes: your grated carrots and drained pineapple. They’ll add moisture, sweetness, and a beautiful flecked color throughout your batter. You’ll already notice how fragrant things are getting!

Step 5: Bring the Batter Together

Gently stir your dry ingredient mix into the wet ingredients, just until everything is combined. Don’t overmix — just fold until you no longer see streaks of flour. If you like nuts, fold them in now for an added crunch.

Step 6: Portion and Bake

Spoon the batter evenly into your lined muffin cups, aiming to fill each about 3/4 full. Bake in your preheated oven for 20 to 24 minutes. They’re ready when a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for five minutes, then transfer them to a wire rack to cool completely before you frost them. Trust me, this patience pays off!

Step 7: Make the Dreamy Cream Cheese Frosting

While those cupcakes cool, beat together your softened cream cheese and butter until creamy and smooth. Gradually add powdered sugar and vanilla, whipping until your frosting is light, fluffy, and utterly irresistible. Resist the urge to sneak a taste… or don’t — I won’t tell!

Step 8: Frost and Finish

Once your cupcakes are totally cool, frost them generously. Go rustic with a generous swirl, or use a piping bag for bakery-worthy flair. For extra charm, shower with toasted walnuts or pecans if you’d like. There’s nothing quite like that final touch on Carrot Cake Cupcakes with Cream Cheese Frosting.

How to Serve Carrot Cake Cupcakes with Cream Cheese Frosting

Garnishes

These beauties are picture-perfect with a sprinkling of chopped toasted nuts, a light dusting of cinnamon, or even a few tiny carrot shavings. If you’re feeling festive, try mini edible flowers or a drizzle of honey. Whatever you choose, a thoughtful garnish adds texture and visual appeal that turns every Carrot Cake Cupcake with Cream Cheese Frosting into a bakery-worthy showstopper.

Side Dishes

Pairing these cupcakes with a mug of hot coffee or spiced chai is always a winning move. For a brunch spread, try some fresh fruit salad, creamy Greek yogurt parfaits, or a crisp green salad to balance the sweetness. They also sit beautifully beside other springtime treats like deviled eggs or tea sandwiches if you’re entertaining.

Creative Ways to Present

If you’re making these for a special occasion, arrange the cupcakes on a tiered stand, or nestle them into a vintage tin lined with parchment for a picnic. Mini cupcake liners make them adorable for parties. If you’re gifting, pack each Carrot Cake Cupcake with Cream Cheese Frosting in a clear treat box tied with ribbon — instant homemade happiness!

Make Ahead and Storage

Storing Leftovers

Any leftover cupcakes should be stored in an airtight container in the refrigerator (because of that luscious cream cheese frosting). They’ll stay moist and delicious for up to four days — if they last that long! Bring them to room temperature before enjoying to make the flavors shine.

Freezing

If you want to prep ahead, the unfrosted cupcakes freeze wonderfully. Once cooled, wrap them individually and freeze for up to two months. Thaw at room temperature and frost when you’re ready. You can also freeze the frosting separately; just let it come to room temperature and whip before using.

Reheating

Carrot Cake Cupcakes with Cream Cheese Frosting don’t really need reheating since they’re meant to be enjoyed at room temp, but if yours are a little chilly from the fridge, let them sit out for 20 to 30 minutes before serving. Avoid microwaving when frosted, as the frosting can melt and lose its dreamy texture.

FAQs

Can I make these cupcakes without nuts?

Absolutely! The walnuts or pecans are a lovely addition but completely optional. Your Carrot Cake Cupcakes with Cream Cheese Frosting will still have plenty of flavor and texture without them.

Can I use pre-shredded carrots from the store?

For best results, grate your own carrots finely. Pre-shredded carrots tend to be thicker and drier, so freshly grated ones blend better and keep the cupcakes nice and moist.

What’s the best way to frost cupcakes for parties?

If you want a professional look, pipe the cream cheese frosting using a piping bag with a star tip. For a rustic, homemade vibe, just pile the frosting on with a butter knife or offset spatula. Either way, they’ll be delicious and beautiful.

Can I make mini cupcakes with this recipe?

Yes, just use mini muffin tins and adjust the baking time to around 10-14 minutes. Keep an eye on them — they bake quickly!

Why do my cupcakes sometimes sink in the middle?

Overmixing your batter or opening the oven door too early can cause sinking. Be gentle when combining ingredients, and let the cupcakes bake undisturbed until they’re set for perfect Carrot Cake Cupcakes with Cream Cheese Frosting every time!

Final Thoughts

Baking a batch of Carrot Cake Cupcakes with Cream Cheese Frosting brings all the comfort of a classic dessert into the palm of your hand. These cupcakes are as cheerful at a spring picnic as they are at a cozy afternoon coffee break. Give them a try — your kitchen will smell amazing, and your taste buds will thank you!

Carrot Cake Cupcakes with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 10 reviews

Author: admin
Total Time: 42 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful flavors of carrot cake with these moist and flavorful carrot cake cupcakes topped with a creamy and tangy cream cheese frosting. Perfect for any occasion or as a sweet treat to enjoy with a cup of tea.

Ingredients

Scale

Cupcake Ingredients:

1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
2/3 cup granulated sugar
1/3 cup packed brown sugar
2 large eggs
1/2 cup vegetable oil
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1 1/2 cups finely grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts or pecans (optional)

Frosting Ingredients:

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 1/2 cups powdered sugar
1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, oil, applesauce, and vanilla until smooth.

Stir in the grated carrots and pineapple. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in nuts if using.

Divide the batter evenly among muffin cups, filling each about 3/4 full. Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla, beating until light and fluffy.
Once cupcakes are completely cooled, frost generously and garnish with extra chopped nuts if desired.

Notes

For extra flavor, toast the nuts before folding them into the batter.
The cupcakes can be made a day ahead—store covered in the refrigerator and bring to room temperature before serving.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American