Moist Carrot Cake Cupcakes with Cream Cheese Frosting in 30 Minutes
Moist carrot cake cupcakes with cream cheese frosting, packed with fresh carrots, pineapple, and warm spices.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- 2 large eggs
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1½ cups grated carrots
- ½ cup crushed pineapple (drained)
- ½ cup chopped walnuts or pecans (optional)
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 2½ cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Whisk flour, baking soda, cinnamon, nutmeg, and salt in a bowl.
- In a separate bowl, mix eggs, oil, applesauce, sugars, and vanilla.
- Fold in grated carrots, pineapple, and optional nuts.
- Divide batter into lined muffin tin and bake at 350°F for 20–22 minutes.
- Beat cream cheese, butter, powdered sugar, vanilla, and salt for frosting. Spread on cooled cupcakes.
Notes
- Use freshly grated carrots for best texture.
- Drain pineapple well to avoid excess moisture.
- Frosting can be piped for a bakery-style look.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg