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Moist Carrot Cake Cupcakes Recipe with Creamy Frosting Easy and Perfect

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These moist carrot cake cupcakes with creamy frosting are quick and easy to make, featuring simple pantry ingredients and a perfect balance of warm spices and sweetness. Ideal for any occasion, they deliver a tender crumb and luscious cream cheese frosting.

Ingredients

Scale
  • 1 ½ cups (190 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon salt
  • ¾ cup (150 grams) granulated sugar
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated carrots (about 3 medium carrots), peeled and finely grated
  • ½ cup (130 grams) crushed pineapple, drained (optional)
  • ½ cup (60 grams) chopped walnuts or pecans (optional)
  • 8 oz (225 grams) cream cheese, softened
  • 4 tablespoons (55 grams) unsalted butter, softened
  • 2 cups (240 grams) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
  2. In a large bowl, sift together the flour, baking powder, baking soda, ground cinnamon, and salt.
  3. In a separate bowl, whisk together sugar and vegetable oil until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Fold in grated carrots and drained crushed pineapple. If using nuts, fold in chopped walnuts or pecans.
  5. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing.
  6. Spoon the batter evenly into the liners, filling about 2/3 full.
  7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  9. Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, beating on low speed. Mix in vanilla extract and fresh lemon juice.
  10. Once cupcakes are fully cooled, spread or pipe the frosting generously atop each cupcake. Serve immediately or chill for a firmer texture.

Notes

Drain pineapple well to avoid soggy cupcakes. Use room temperature eggs and dairy for better blending. Grate carrots finely for even texture. Avoid overmixing batter to keep cupcakes tender. Chill frosting if too soft before spreading. Bake batter fresh for fluffiest results. Piping frosting creates a neat swirl and impresses guests.

Nutrition

Keywords: carrot cake cupcakes, moist cupcakes, cream cheese frosting, easy carrot cake, quick dessert, autumn dessert, homemade cupcakes

Find it online: https://lucastable.com/moist-carrot-cake-cupcakes-recipe-with-creamy-frosting-easy-and-perfect/