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Carrot Cake Cupcakes with Frosting

Carrot Cake Cupcakes Recipe With Cream Cheese Frosting

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Prep 20 minutes
Cook 20 minutes
These carrot cake cupcakes are moist, fluffy, and loaded with walnuts & dried cranberries. Silky cream cheese frosting on top makes them even more irresistible.
Servings 12 cupcakes
Course Dessert
Cuisine American

Ingredients

For the Cupcakes:
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 cup sugar
  • ½ cup oil
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots
  • ½ cup crushed pineapple
  • ½ cup chopped walnuts
  • ½ cup chopped dried cranberries
For the Cream Cheese Frosting
  • 1 cup butter softened
  • 1 block cream cheese softened
  • 2 cups powdered sugar sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking soda, cinnamon, and salt.
    Dry ingredients for carrot cupcakes in a large light green mixing bowl, with flour and ground cinnamon piled together before mixing on a wooden countertop.
  3. In a separate large bowl, beat together sugar, oil, eggs, and vanilla for about 1 to 2 minutes, or until smooth and well combined.
    Smooth pale wet mixture in a light green bowl after the eggs, oil, sugar, and vanilla have been whisked until blended.
  4. Add the dry ingredients to the wet ingredients. Gently fold with a spatula just until you no longer see dry streaks of flour. Do not overmix.
    Dry ingredients added into the wet mixture, with a mound of flour mixture sitting on top before folding into the carrot cupcake batter.
  5. Fold in the grated carrots, crushed pineapple, chopped walnuts, and dried cranberries until well-combined.
    Grated carrots, crushed pineapple, chopped walnuts, and chopped dried fruit added to the carrot cupcake batter before folding together.
  6. Fill the lined muffin tin about 2/3 of the way full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
    A cookie scoop dropping carrot cupcake batter into a paper liner in a muffin pan for evenly sized cupcakes.
  7. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
    freshly baked carrot cake cupcakes cooling on a wire rack
  8. Meanwhile, make the frosting. In a large bowl, beat the softened butter until smooth and creamy. Add the softened cream cheese and beat again until smooth and combined.
    A block of cream cheese added to softened butter in a mixing bowl for the cream cheese frosting.
  9. Gradually sift in powdered sugar, a little at a time, beating well after each addition. Add the vanilla extract, then beat again until the frosting is smooth and creamy.
    Cream cheese frosting being beaten until smooth and silky, with the mixer creating soft swirls in the bowl.
  10. Frost the cupcakes once they are completely cool. Serve and enjoy!
    A carrot cupcake held in hand and topped with a thick spiral of cream cheese frosting piped in a rose-like swirl.

Nutrition

Serving1 frosted cupcakeCalories532 kcalCarbohydrates52.1 gProtein4.3 gFat35.2 gSaturated Fat15.3 gPolyunsaturated Fat7.9 gMonounsaturated Fat8.6 gTrans Fat0.7 gCholesterol91 mgSodium276 mgPotassium119 mgFiber1.3 gSugar41.7 gVitamin A2450 IUVitamin C3.6 mgCalcium41 mgIron0.9 mg

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