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Moist Carrot Cake Cupcakes with Cream Cheese Frosting in 30 Minutes

Carrot Cake Cupcakes

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Moist carrot cake cupcakes with cream cheese frosting, packed with fresh carrots, pineapple, and warm spices.

Ingredients

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  • 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

  1. Whisk flour, baking soda, cinnamon, nutmeg, and salt in a bowl.
  2. In a separate bowl, mix eggs, oil, applesauce, sugars, and vanilla.
  3. Fold in grated carrots, pineapple, and optional nuts.
  4. Divide batter into lined muffin tin and bake at 350°F for 20–22 minutes.
  5. 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.

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