Carrot Cake Cupcakes with Cream Cheese Frosting Recipe

Introduction

These carrot cake cupcakes with cream cheese frosting are a delightful twist on a classic favorite. Moist and flavorful, they combine shredded carrot, pineapple, and warm spices topped with a luscious, tangy frosting. Perfect for any occasion, they’re simple to make and sure to impress.

Ingredients

• 440g / 14 oz (1 can) crushed pineapple in juice, drained but reserve juice
• 1/2 cup milk, at room temperature (full fat best, low fat ok)
• 1/2 tsp white vinegar (or lemon juice or other clear vinegar)
• 2 large eggs, at room temperature
• 1 cup brown sugar (loosely packed)
• 1/3 cup vegetable oil (or canola)
• 1 1/3 cups plain / all-purpose flour
• 1 1/4 tsp baking soda (NOT baking powder)
• 1/4 tsp salt
• 1 1/4 tsp cinnamon powder
• 1 1/3 cups shredded carrot (about 1 medium carrot, peeled)
• 2 tbsp shredded or desiccated unsweetened coconut
• 1/3 cup walnuts or pecans, roughly chopped
• 180g / 6oz cream cheese, at room temperature
• 90g / 6 tbsp unsalted butter, softened (17°C/62°F)
• 3 1/2 cups soft icing sugar / powdered sugar, sifted
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 1/4 cup walnuts or pecans, moderately finely chopped for topping

Instructions

1. Step 1: Preheat your oven to 180°C/350°F (all oven types). Line a 12-hole muffin tin with cupcake liners.
2. Step 2: Drain the crushed pineapple well, reserving the juice. Measure out 3/4 cup pineapple and 2 tbsp of the reserved juice.
3. Step 3: In a large bowl, whisk together the flour, baking soda, salt, and cinnamon powder.
4. Step 4: In a separate bowl, whisk the milk, vinegar, eggs, sugar, vegetable oil, and the 2 tbsp pineapple juice from step 2 until combined.
5. Step 5: Stir the shredded carrot, crushed pineapple, coconut, and chopped nuts into the wet ingredients.
6. Step 6: Pour the wet mixture into the dry ingredients. Stir gently just until the flour disappears—the batter will be lumpy and thick but somewhat runny.
7. Step 7: Divide the batter evenly among the 12 muffin cups. Using a 3-tbsp levered ice cream scoop makes this easier.
8. Step 8: Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cupcakes to a cooling rack and let cool completely before frosting.
9. Step 9: To make the cream cheese frosting, beat the softened butter using a mixer’s paddle attachment or whisk attachment until smooth, about 1 minute, scraping sides as needed.
10. Step 10: Add the cream cheese and beat for another minute until smooth and creamy.
11. Step 11: Add one-third of the sifted icing sugar and beat on low speed to avoid a sugar cloud. Gradually add the remaining sugar in two parts, beating well between additions.
12. Step 12: Beat on high speed for 2 minutes until fluffy. Mix in vanilla extract and salt briefly until combined.
13. Step 13: Transfer the frosting to a piping bag fitted with a round tip or use a ziplock bag with the corner snipped. Pipe the frosting on each cooled cupcake and sprinkle with the finely chopped walnuts or pecans.

Tips & Variations

• For a dairy-free version, substitute the cream cheese and butter with vegan alternatives.
• If you prefer a less sweet frosting, reduce the powdered sugar by 1/2 cup.
• Adding a pinch of nutmeg or ginger can enhance the spice profile.
• Use a hand mixer or stand mixer for easier and fluffier frosting preparation.
• To keep cupcakes moist, avoid overmixing the batter once wet and dry ingredients are combined.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature or warm slightly before serving. You can also freeze unfrosted cupcakes for up to 2 months; thaw fully before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes! Fresh pineapple works well, but be sure to finely crush or puree it and adjust the juice quantity as needed to maintain moisture.

Why does the recipe use baking soda instead of baking powder?

Baking soda neutralizes the acidity from the pineapple and vinegar, helping the cupcakes rise properly while keeping a tender crumb.

Carrot Cake Cupcakes with Cream Cheese Frosting Recipe

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★★★★★

4.9 from 100 reviews

• Author: Jack
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

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Description

Delight in these moist and flavorful Carrot Cake Cupcakes with a luscious cream cheese frosting. Enhanced by juicy crushed pineapple, shredded carrot, and a touch of warming cinnamon, these cupcakes are topped with a smooth, fluffy cream cheese frosting and a sprinkle of crunchy walnuts or pecans for the perfect balance of texture and taste.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/3 cups plain / all-purpose flour
• 1 1/4 tsp baking soda (bicarbonate soda, NOT baking powder)
• 1/4 tsp salt
• 1 1/4 tsp cinnamon powder

Wet Ingredients

• 440g / 14 oz (1 can) crushed pineapple in juice, drained but reserve juice
• 1/2 cup milk, at room temperature (full fat best, low fat okay)
• 1/2 tsp white vinegar (or lemon juice or other clear vinegar)
• 2 large eggs, at room temperature
• 1 cup brown sugar (loosely packed)
• 1/3 cup vegetable oil or canola oil

Add-ins

• 1 1/3 cups shredded carrot (from 1 medium peeled carrot)
• 2 tbsp shredded or desiccated unsweetened coconut
• 1/3 cup walnuts or pecans, roughly chopped (measured after chopping)

Cream Cheese Frosting

• 180g / 6 oz cream cheese, at room temperature
• 90g / 6 tbsp unsalted butter, softened (17°C/62°F)
• 3 1/2 cups soft icing sugar / powdered sugar, sifted
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 1/4 cup walnuts or pecans, moderately finely chopped (for topping)

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Instructions

1. Preheat Oven: Preheat your oven to 180°C/350°F on any oven type. Prepare a 12-hole muffin tin by lining each hole with cupcake liners to ensure easy removal after baking.
2. Prepare Pineapple: Drain the crushed pineapple thoroughly, reserving the juice. Measure out 3/4 cup of the pineapple and set aside along with 2 tablespoons of the reserved pineapple juice for use in the batter.
3. Whisk Dry Ingredients: In a large bowl, combine the flour, baking soda, salt, and cinnamon powder and whisk to evenly distribute the ingredients, ensuring no lumps remain.
4. Mix Wet Ingredients: In a separate bowl, whisk together the milk, white vinegar, eggs, brown sugar, vegetable oil, and the 2 tablespoons of pineapple juice until smooth and well combined.
5. Add Mix-ins: Stir in the shredded carrot, crushed pineapple, shredded coconut, and chopped nuts into the wet ingredients bowl until evenly distributed.
6. Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Stir gently just until the flour disappears. The batter should be thick, lumpy from the mix-ins, yet runny. Avoid overmixing to keep the cupcakes tender.
7. Fill Muffin Tin: Divide the batter evenly among the 12 muffin holes. Using a 3-tablespoon levered ice cream scoop will make filling easier and more uniform.
8. Bake: Bake the cupcakes for 20 minutes or until a toothpick inserted into the center comes out clean. After baking, transfer the cupcakes to a cooling rack and let them cool completely before frosting.
9. Make Cream Cheese Frosting – Cream Butter: Using a stand mixer with the paddle attachment or a hand mixer, beat the softened butter for 1 minute until smooth, scraping down the bowl as needed.
10. Cream Cheese Addition: Add the cream cheese to the butter and continue beating for 1 minute until fully smooth and creamy.
11. Add Icing Sugar Gradually: Add one-third of the sifted icing sugar, beating on low speed to incorporate and prevent a powdery explosion. Then beat in half of the remaining sugar, followed by the final portion until fully combined.
12. Fluff Frosting: Increase mixer speed to high and beat for 2 minutes until the frosting is fluffy. Add the vanilla extract and salt, then beat briefly to incorporate evenly.
13. Pipe and Decorate: Transfer the frosting into a piping bag fitted with a round tip or a ziplock bag with a corner snipped off. Pipe the frosting onto each cooled cupcake and sprinkle with the finely chopped walnuts or pecans for garnish.

Notes

• Note 1: Reserve pineapple juice to add moisture and enhance flavor in the batter.
• Note 2: Vinegar reacts with baking soda to help the cupcakes rise, use white vinegar or any clear vinegar.
• Note 3: Baking soda is critical here for proper leavening; do not substitute with baking powder.
• Note 4: Use fresh, peeled, and shredded carrot for best texture and freshness.
• Note 5: Cream cheese should be softened and at room temperature to blend smoothly in the frosting.
• Note 6: Sifting the icing sugar prevents lumps in the frosting for a silkier texture.
• Use a levered ice cream scoop for easy and consistent cupcake batter portioning.
• Ensure cupcakes are fully cooled before frosting to prevent melting or slipping.

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

Keywords: carrot cake cupcakes, cream cheese frosting, pineapple carrot cupcakes, moist carrot cake, homemade cupcakes, easy carrot cupcake recipe