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Recipe by:

Sara Crocker

Delicious Carrot Cake Cupcakes with Cream Cheese Frosting

These delicious carrot cake cupcakes, topped with cream cheese frosting, are a warm and festive treat perfect for the holiday season.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 minute
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Group: 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
  • ½ cup canola oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 cups grated carrots (about 4 medium carrots)
  • ½ cup crushed pineapple, drained
  • ½ cup walnuts or pecans, chopped (optional)
Group: Ingredients for the Cream Cheese Frosting
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • A pinch of salt

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • Wire rack
  • Piping bag or spatula

Method
 

  1. Start by preheating your oven to 350°F (175°C).
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, combine the canola oil, granulated sugar, and eggs until the mixture is smooth and slightly glossy.
  4. Gradually add the dry ingredients to the wet blend, stirring gently until just combined.
  5. Fold in the grated carrots, crushed pineapple, and nuts if you’re using them.
  6. Line a 12-cup muffin tin with paper liners. Fill each liner about two-thirds full.
  7. Bake for 20-25 minutes and check for doneness by inserting a toothpick into the center of a cupcake.
  8. Once baked, transfer the cupcakes to a wire rack and let them cool completely.
  9. In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until fluffy, then add the vanilla extract and a pinch of salt.
  10. Once the cupcakes have cooled, generously frost them with the cream cheese mixture using a piping bag or spatula.

Notes

The cream cheese frosting should be applied on completely cooled cupcakes to avoid melting.