Dessert

Carrot Cake Cupcakes with Cream Cheese Frosting Recipe

ByMaya Arden December 1, 2025December 1, 2025

Introduction

These carrot cake cupcakes with cream cheese frosting are a delightful treat that balances moist, spiced cake with a rich and tangy topping. Perfect for gatherings or a sweet everyday indulgence, they’re easy to make and beautifully presented with a pecan garnish.

The image shows several cupcakes in a baking tray with a dark metal texture. Each cupcake has three visible layers: the bottom layer is a golden brown cake inside an orange paper liner, the middle layer is a thick, creamy white frosting swirled on top, and the top layer is a single whole brown pecan placed in the center of the frosting. The background and surface are not clearly visible, focusing attention on the cupcakes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda

2 teaspoons cinnamon
1 teaspoon salt

1 1/4 cups vegetable oil
1 cup granulated sugar

1 cup brown sugar
2 teaspoons vanilla extract
4 large eggs

2 1/2 cups peeled and grated carrots
1 cup crushed pineapple, drained
8 ounces cream cheese, room temperature

1/2 cup butter, room temperature
2 cups powdered sugar
2 tablespoons heavy whipping cream

1 teaspoon vanilla extract
24 pecan halves

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit and line 24 muffin wells with paper liners.

Step 2: In a small bowl, combine the flour, baking soda, cinnamon, and salt. Stir to mix well.
Step 3: In a larger mixing bowl, beat together the vegetable oil, granulated sugar, brown sugar, and 2 teaspoons of vanilla extract until well combined.
Step 4: Add the eggs one at a time to the wet mixture, beating well after each addition.

Step 5: Gradually stir in the flour mixture until just combined, being careful not to overmix.
Step 6: Fold in the grated carrots and drained crushed pineapple until evenly distributed in the batter.
Step 7: Spoon the batter into the paper liners, filling each about two-thirds full.

Step 8: Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Remove from the oven and let the cupcakes cool for 30 minutes before frosting.
Step 10: To make the frosting, beat together the cream cheese and butter until light and fluffy. Then beat in the powdered sugar, heavy cream, and 1 teaspoon vanilla extract until smooth and well combined.

Step 11: Pipe, spread, or scoop the frosting onto each cooled cupcake and top with a pecan half.

Tips & Variations

For extra texture, consider adding 1/2 cup chopped walnuts or raisins to the batter.
Drain the pineapple thoroughly to prevent soggy cupcakes.

If you prefer a less sweet frosting, reduce the powdered sugar slightly to taste.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 4 days. Allow to come to room temperature before serving for the best flavor and texture. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting.

How to Serve

A close-up view of a single cupcake with two main layers, starting with a light brown, textured base that looks moist and slightly crumbly, held inside a pink and white striped cupcake liner. On top of the base, there is a smooth, thick layer of white frosting with a creamy texture, dolloped in a circular shape. At the center of the frosting, there is a pecan half resting flat, adding a crunchy detail and a deeper brown color contrast. The cupcake is on a white marbled surface, with parts of a metal cupcake tray and more pecans gently blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. You may need to adjust the amount slightly depending on the blend used.

How do I prevent the cream cheese frosting from being too runny?

Ensure both the cream cheese and butter are at room temperature but not warm. Also, add the heavy cream gradually to control the consistency, and chill the frosting briefly if needed before applying.