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Carrot Cream Cheese Cupcakes

Moist carrot cupcakes topped with a rich cream cheese frosting, perfect for any occasion.

Ingredients

Scale

For the Crust:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt. In another bowl, beat eggs, oil, and vanilla. Combine wet and dry ingredients, then fold in carrots, pineapple, and walnuts.
  3. Fill cupcake liners 2/3 full and bake for 20-25 minutes, or until a toothpick comes out clean. Cool completely.
  4. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy. Frost cooled cupcakes.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett