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Carrot Cake Cupcakes with Cream Cheese Frosting Recipe

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★★★★★

4.7 from 73 reviews

These Carrot Cake Cupcakes with Cream Cheese Frosting are moist, flavorful, and perfectly spiced. Made with grated carrots, crushed pineapple, and a blend of warm spices, these cupcakes are topped with a rich and tangy cream cheese frosting adorned with a pecan half for an elegant finishing touch. Ideal for celebrations or a delightful everyday treat.

Ingredients

Scale

Cake:

  • 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

Frosting:

  • 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

  1. Preheat Oven: Preheat the oven to 350°F (177°C). Line 24 muffin wells with paper liners to prepare for baking.
  2. Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, baking soda, cinnamon, and salt. Stir well to ensure the spices and leavening agents are evenly distributed.
  3. Combine Wet Ingredients: In a large mixing bowl, beat together the vegetable oil, granulated sugar, brown sugar, and vanilla extract until well blended and slightly thickened.
  4. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps achieve a smooth batter.
  5. Incorporate Dry Ingredients: Gently stir the flour mixture into the wet ingredients just until combined, being careful not to overmix to maintain cupcake tenderness.
  6. Add Carrots and Pineapple: Fold in the grated carrots and drained crushed pineapple carefully so they are evenly distributed throughout the batter.
  7. Fill Muffin Liners: Spoon the batter into the prepared paper liners, filling each about two-thirds full to allow room for rising.
  8. Bake: Bake the cupcakes for approximately 15 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
  9. Cool: Remove from oven and allow the cupcakes to cool in the pan for 30 minutes before frosting. This helps prevent the frosting from melting.
  10. Prepare Frosting: In a mixing bowl, beat the cream cheese and butter until light and fluffy. Gradually add powdered sugar, heavy cream, and vanilla extract, beating until smooth and creamy.
  11. Frost Cupcakes: Pipe, spread, or scoop the cream cheese frosting onto the cooled cupcakes evenly.
  12. Garnish: Top each frosted cupcake with a single pecan half for a crunchy and decorative finish.

Notes

  • Ensure cream cheese and butter are at room temperature before making the frosting for the smoothest texture.
  • Do not overmix the batter once the flour is added to keep cupcakes tender and moist.
  • Drain the crushed pineapple thoroughly to prevent adding excess moisture to the batter.
  • Use fresh grated carrots for best flavor and texture.
  • Store cupcakes in an airtight container in the refrigerator to keep frosting fresh.
  • Allow cupcakes to cool completely before frosting to avoid melting the cream cheese frosting.

Keywords: carrot cake cupcakes, cream cheese frosting, easy carrot cupcakes, moist carrot cake, pineapple in carrot cake, pecan topping cupcake, homemade cupcakes

Find it online: https://flavorsbymaya.com/carrot-cake-cupcakes-with-cream-cheese-frosting-recipe/