If you have a soft spot for moist, flavorful treats bursting with just the right balance of spices and sweetness, then you are going to fall head over heels with this Carrot Cake Cupcakes with Cream Cheese Frosting Recipe. These cupcakes are a slice of homemade love, combining tender shredded carrots, crushed pineapple for a subtle tropical twist, and a rich cream cheese frosting that brings everything together beautifully. Whether it’s a casual afternoon treat or a festive gathering, these cupcakes deliver that perfect cozy yet indulgent bite every time.
Ingredients You’ll Need
Don’t let the list fool you—each ingredient in this Carrot Cake Cupcakes with Cream Cheese Frosting Recipe plays a pivotal role in creating that unforgettable texture and flavor. From the moistness the pineapple brings, to the warm hint of cinnamon, every item is essential for Cupcake perfection.
- Crushed pineapple (440g / 14 oz): Adds moisture and a subtle fruity sweetness that brightens the flavor.
- Milk (1/2 cup, room temperature): The liquid base that helps create a tender crumb; full fat lends richness.
- White vinegar (1/2 tsp): Reacts with baking soda to give lift and lightness.
- Large eggs (2, room temperature): Bind the batter and contribute to structure and softness.
- Brown sugar (1 cup, loosely packed): Imparts caramel-like depth and moistness.
- Vegetable oil (1/3 cup): Keeps cupcakes wonderfully moist and tender.
- Flour (1 1/3 cups, plain/all-purpose): The sturdy base that holds all ingredients together perfectly.
- Baking soda (1 1/4 tsp): Provides essential leavening for a fluffy texture.
- Salt (1/4 tsp): Balances the sweetness and enhances flavors.
- Cinnamon powder (1 1/4 tsp): Brings that warming, cozy spice quintessential to carrot cake.
- Shredded carrot (1 1/3 cups, about 1 medium): The star of the show, offering natural sweetness and tender bite.
- Coconut (2 tbsp, shredded or desiccated, unsweetened): Adds a subtle hint of tropical texture and flavor.
- Walnuts or pecans (1/3 cup, roughly chopped): Provide a satisfying crunch and nutty contrast.
- Cream cheese (180g / 6oz, room temperature): Essential for that luscious and tangy frosting.
- Unsalted butter (90g / 6 tbsp, softened): Gives the frosting a silky richness.
- Soft icing sugar (3 1/2 cups, sifted): Sweetens and thickens the frosting to perfect spreadability.
- Vanilla extract (1/2 tsp): Enhances the overall aroma and sweetness.
- Salt (1/8 tsp) in frosting: Boosts flavor depth and balances sweetness.
- Walnuts or pecans (1/4 cup, moderately finely chopped): For garnishing and adding a delightful crunch on top.
How to Make Carrot Cake Cupcakes with Cream Cheese Frosting Recipe
Step 1: Prepare Your Oven and Muffin Tin
Begin by preheating your oven to 180°C/350°F, a temperature ideal for even baking, whether you have a conventional or fan oven. While the oven warms, line your 12-hole muffin tin with cupcake liners—this makes cleanup easier and ensures your cupcakes retain their perfect shape.
Step 2: Drain Pineapple and Reserve Juice
Drain the crushed pineapple thoroughly, but don’t toss that juice! You’ll need about 3/4 cup of pineapple and 2 tablespoons of the reserved juice. This juice will add moisture and a subtle tang that elevates the cupcake’s profile.
Step 3: Whisk Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon. Getting these ingredients well combined ensures that your cupcakes bake evenly and have that perfect spiced aroma.
Step 4: Combine Wet Ingredients
In a separate bowl, whisk the milk, vinegar, eggs, brown sugar, vegetable oil, and reserved pineapple juice. This mixture forms the flavorful liquid base that will marry the dry ingredients beautifully.
Step 5: Mix in Carrot, Pineapple, Coconut, and Nuts
Stir the shredded carrot, crushed pineapple, shredded coconut, and chopped nuts into the wet mixture. These “add-ins” offer essential texture and bursts of flavor throughout every bite.
Step 6: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with dry. Stir gently just until the flour disappears. Expect a thick and somewhat lumpy batter—that’s exactly what you want! Overmixing can lead to dense cupcakes, so be careful here.
Step 7: Fill the Muffin Tin
Use a 3-tablespoon levered ice cream scoop or spoon to evenly divide the batter among the 12 cupcake liners. This ensures that each cupcake bakes evenly and looks uniformly perfect.
Step 8: Bake and Cool
Bake for around 20 minutes or until a toothpick inserted into the center comes out clean. Transfer the cupcakes to a wire rack to cool completely before frosting—patience here prevents frosting from melting and sliding off.
Step 9: Make the Cream Cheese Frosting and Assemble
Beat the room temperature cream cheese and softened butter until smooth and creamy. Gradually add sifted icing sugar, then vanilla extract and salt, until the frosting is fluffy and spreadable. Once the cupcakes are cool, generously frost each one and finish with chopped walnuts or pecans for a gorgeous crunch and presentation.
How to Serve Carrot Cake Cupcakes with Cream Cheese Frosting Recipe
Garnishes
Top your frosted cupcakes with finely chopped walnuts or pecans to add a beautiful texture contrast. A light sprinkle of cinnamon or even a small carrot-shaped decoration can make them look irresistibly festive and welcoming.
Side Dishes
Pair these cupcakes with a cup of hot tea or coffee for an afternoon delight. For an extra special brunch, serve them alongside fresh fruit or a dollop of whipped cream to balance their sweetness.
Creative Ways to Present
Arrange the cupcakes on a tiered dessert stand for celebrations or wrap each cupcake in clear cellophane and tie with a colorful ribbon for thoughtful handmade gifts. You can also pipe the cream cheese frosting using a star tip to give them an elegant swirl finish.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. The cream cheese frosting keeps best chilled, and the cupcakes remain moist and delicious when properly sealed.
Freezing
You can freeze unfrosted cupcakes for up to 2 months. Wrap each cupcake individually in plastic wrap and place them in an airtight freezer-safe bag. To freeze frosted cupcakes, freeze them uncovered first, then wrap gently once the frosting is firm to avoid damage.
Reheating
For best flavor, thaw frozen cupcakes in the fridge overnight and bring to room temperature before serving. Avoid microwaving frosting as it can melt and separate; instead, enjoy chilled or at room temperature for that perfect balance.
FAQs
Can I substitute the vegetable oil with butter?
While butter adds a lovely flavor, the oil keeps the cupcakes extra moist and tender. You can substitute with melted butter if you prefer, but your cupcakes may be slightly denser.
Is shredded carrot essential or can I use carrot powder?
Fresh shredded carrot is vital for texture and moisture. Carrot powder won’t provide the same freshness or juiciness, so stick with fresh for the best results.
Why do we use white vinegar in the recipe?
The vinegar reacts with baking soda to create carbon dioxide bubbles that help the cupcakes rise light and fluffy. It also subtly enhances flavor without tasting vinegary.
Can I make this recipe gluten-free?
Absolutely! Swap the plain flour for a 1:1 gluten-free baking flour blend. Just ensure it contains xanthan gum or similar to maintain structure.
How long will the cupcakes keep at room temperature?
Due to the cream cheese frosting, it’s best to keep these cupcakes refrigerated. If left out, consume within a day to ensure food safety and freshness.
Final Thoughts
These Carrot Cake Cupcakes with Cream Cheese Frosting Recipe truly bring a smile to every occasion with their perfect harmony of flavors and textures. Whether you’re baking for a family gathering or simply indulging your sweet tooth, this recipe invites you to savor each bite. Dive in and enjoy the warmth and comfort that these delightful cupcakes bring—you won’t regret it!
Print
Carrot Cake Cupcakes with Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These moist and flavorful Carrot Cake Cupcakes with Cream Cheese Frosting combine shredded carrots, crushed pineapple, and warm spices into a tender cupcake base topped with a rich, creamy frosting. Perfect for celebrations or a delicious treat, they offer a delightful balance of sweetness and texture with added coconut and walnuts for extra depth.
Ingredients
For the Cupcakes
- 440g / 14 oz (1 can) crushed pineapple in juice, drained but reserve juice
- 1/2 cup milk, at room temperature (full fat best, low fat ok)
- 1/2 tsp white vinegar (or lemon juice or other clear vinegar)
- 2 large eggs, at room temperature
- 1 cup brown sugar (loosely packed)
- 1/3 cup vegetable oil (or canola)
- 1 1/3 cups plain / all-purpose flour
- 1 1/4 tsp baking soda (NOT baking powder)
- 1/4 tsp salt
- 1 1/4 tsp cinnamon powder
- 1 1/3 cups shredded carrot (1 medium carrot peeled)
- 2 tbsp shredded or desiccated unsweetened coconut
- 1/3 cup walnuts or pecans, roughly chopped
For the Cream Cheese Frosting
- 180g / 6 oz cream cheese, at room temperature
- 90g / 6 tbsp unsalted butter, softened (17°C/62°F)
- 3 1/2 cups soft icing sugar / powdered sugar, sifted
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1/4 cup walnuts or pecans, moderately finely chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (suitable for all oven types). Line a 12-hole muffin tin with cupcake liners to prepare for baking.
- Prepare Pineapple: Drain the crushed pineapple well, but reserve the juice. Measure out 3/4 cup pineapple and 2 tablespoons of the pineapple juice for use in the batter.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon powder until evenly combined.
- Mix Wet Ingredients: In another bowl, whisk together the milk, white vinegar, eggs, brown sugar, vegetable oil, and 2 tablespoons of reserved pineapple juice until smooth and combined.
- Add Stir-ins: To the wet mixture, stir in the shredded carrot, crushed pineapple, unsweetened coconut, and roughly chopped pecans or walnuts.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl and gently stir until no dry flour remains. The batter will be thick, lumpy due to the add-ins, but still runny enough to spoon.
- Fill Muffin Tin: Using a 3-tablespoon levered ice cream scoop or equivalent, evenly divide the batter among the 12 prepared cupcake liners.
- Bake: Bake the cupcakes in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and transfer to a cooling rack to cool completely before frosting.
- Make Frosting and Decorate: In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth. Gradually add the sifted icing sugar, vanilla extract, and salt, mixing until fluffy and spreadable. Once cupcakes are cooled, frost each cupcake generously. Garnish with the finely chopped walnuts or pecans.
Notes
- Note 1: Reserve the pineapple juice to add moisture and flavor to the cupcakes.
- Note 2: White vinegar helps react with baking soda to give the cupcakes lift and tenderness.
- Note 3: Ensure to use baking soda, not baking powder, for the correct rise.
- Note 4: Freshly shred the carrot for best texture and moisture.
- Note 5: Allow the cream cheese and butter to be at room temperature to achieve a smooth frosting.
- Note 6: Sift the icing sugar to prevent lumps in the frosting.
