Carrot Cupcakes with Cream Cheese Frosting
Delicious carrot cupcakes topped with rich cream cheese frosting, perfect for any occasion.
Ingredients
For the cupcakes
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt
- 1 tsp cinnamon
- 0.5 tsp nutmeg
- 0.5 cups vegetable oil
- 1 cups granulated sugar
- 3 large eggs Make sure they're at room temperature.
- 1.5 cups grated carrots Grate finely for moist cupcakes.
- 0.5 cups crushed pineapple, drained
For the cream cheese frosting
- 8 oz cream cheese, softened
- 0.5 cups unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the vegetable oil and sugar together until combined. Add in the eggs one at a time, mixing well after each addition.
- Stir in the grated carrots and crushed pineapple until evenly combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Baking
- Fill cupcake liners 2/3 full with batter and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely on a wire rack.
Frosting
- For the frosting, beat the softened cream cheese and butter together until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until creamy and combined.
- Once the cupcakes are completely cool, spread or pipe the cream cheese frosting on top of each cupcake.
- Serve and enjoy!
Notes
Store cupcakes in the fridge in a container for 3-5 days. They can also be frozen without frosting for up to 3 months. Optional: Add sprinkles or nuts on top before serving.