You want a dessert that feels like a hug. Something special. But you also have a life. I get it. Who has time to grate carrots and fuss with a layer cake on a random Wednesday? Not us. If you love the flavors of carrot cake but want something even simpler, you might enjoy this easy Oatmeal Carrot Cake.
That’s why these Carrot Cake Cupcakes with Cream Cheese are your new best friend. They give you all that cozy, spiced flavor and tangy frosting. But in a fraction of the time. No fancy skills needed. Just maximum reward for your effort.
We’re making moist, tender cupcakes packed with carrots and warm spices. Then we’re topping them with a cloud of creamy, dreamy frosting. It’s the perfect veggie dessert that doesn’t taste like one. And they make the absolute cutest Easter cupcakes, too.
Recipe Overview
- Cuisine: American
- Category: Dessert
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes (plus cooling)
- Servings: 12 cupcakes
Ultimate Guide to Carrot Cake Cupcakes with Cream Cheese
This is the only guide you need. I’ve tested all the shortcuts so you don’t have to. We’re skipping the complicated steps that don’t add real value.
The goal here is a moist cake every single time. And a cream cheese frosting that’s perfectly spreadable, not a runny mess. I’ll show you how.
This recipe is built for speed and flavor. You get a stunning dessert that looks like you spent hours. Your secret is safe with me.
The Simple Ingredients
I bet you have half of this in your pantry right now. That’s the beauty of it. Let’s check the list.
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- 2 large eggs, room temp
- ¾ cup vegetable oil
- 1 cup granulated sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
- 1 ½ cups finely grated carrots (about 3 medium)
- ½ cup crushed pineapple, drained well (trust me!)
- ½ cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz full-fat brick cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Let’s Get Cooking! (The Step-by-Step)
Grab two bowls and a muffin tin. That’s your main equipment. Let’s power through this together.
Carrot Cake Cupcakes with Cream Cheese Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Carrot Cake Cupcakes with Cream Cheese Recipe!
Nutrition Information
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This is non-negotiable for easy cleanup.
- In a medium bowl, whisk the dry stuff. That’s the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Just mix it until it’s one color. Set it aside.
- In a large bowl, whisk the wet ingredients. Crack in the eggs. Add the oil, both sugars, and vanilla. Whisk it hard for about a minute. You want it to look smooth and slightly bubbly.
- Now, add the dry ingredients to the wet. Use a spatula and fold gently. Stop when you just see no more dry flour streaks. A few lumps are fine. Do not overmix!
- Fold in the star players. Add the grated carrots, drained pineapple, and nuts if using. Fold until just combined.
- Divide the batter. Use a scoop or spoon to fill each liner about ¾ full. This gives them room to rise into perfect domes.
- Bake for 18-22 minutes. Rotate the pan halfway through. They’re done when a toothpick poked in the center comes out clean. Let them cool in the pan for 5 minutes, then move to a wire rack. Let them cool completely before frosting. This is key!
- Make the frosting. While cupcakes cool, beat the softened cream cheese and butter with a mixer until smooth. Add the powdered sugar, vanilla, and salt. Start slow, then beat on high for 2 minutes until fluffy. If you’re a fan of the pumpkin and cream cheese combo, you’ll love my Pumpkin Cream Cheese Swirl Muffins.
- Frost those beauties! Use a knife, spoon, or piping bag. Swirl on a generous amount. Enjoy your victory immediately.
What to Serve With This Dish
These cupcakes are a full dessert on their own. But if you’re turning them into a little party, keep the sides simple.
A pot of strong coffee or hot tea is the classic pairing. For Easter cupcakes, put them on a platter with some fresh berries. The bright fruit looks pretty and cuts the sweetness.
If you want to go savory first, serve them after a simple spring salad or a quick quiche. Easy, balanced, and delicious.
Make This Recipe Your Own (Quick Swaps)
Make it work for you. Got an allergy or a different ingredient? No problem. Try these easy swaps.
No pineapple? Use ½ cup of unsweetened applesauce instead. It keeps the moisture without changing the flavor much.
Nut-free? Just leave them out. Or swap in ½ cup of raisins or shredded coconut for a different texture.
Dairy-free frosting? Use your favorite plant-based cream cheese and butter sticks. The method is exactly the same.
How to Store Leftovers (If You Have Any!)
These cupcakes disappear fast. But if you have a couple left, you need to store them right.
Because of the cream cheese frosting, they must go in the fridge. Put them in a single layer in an airtight container. They’ll stay perfect for 3-4 days.
You can also freeze unfrosted cupcakes for up to 3 months. Thaw at room temp and frost fresh.
NUTRITION INFORMATION
- Calories: ~450 kcal
- Carbohydrates: 58g
- Protein: 4g
- Fat: 23g
- Saturated Fat: 8g
- Cholesterol: 55mg
- Sodium: 250mg
- Fiber: 1g
- Sugar: 45g
*Estimated values per cupcake with frosting.
FREQUENTLY ASKED QUESTIONS
Can I make these into a cake?
Absolutely! Pour the batter into two greased 8-inch round pans. Bake at 350°F for 25-30 minutes. Cool completely, then frost between layers and on top.
Why is my frosting runny?
Two likely culprits. Your cream cheese or butter was too warm. Or your cupcakes weren’t fully cooled. Always use cool ingredients and cool cakes for the best result.
Do I have to use pineapple?
No, but it’s my secret for super moist cake! It adds natural sweetness and moisture you can’t taste directly. If you skip it, add an extra ¼ cup of grated carrot.
See? You can have an incredible, from-scratch dessert without the whole-day project. These cupcakes are your ticket to feeling like a superstar baker, fast.
They’re perfect for a weeknight treat, a spring brunch, or your Easter table. That creamy, tangy frosting against the spiced cake is just magic. Go try this and win back your dessert time! And if you’re looking for another fantastic way to enjoy cream cheese frosting in cookie form, don’t miss my Pumpkin Cream Cheese Crumble Cookies.
I want to hear all about your bake. Did you add nuts? Try a swap? Let me know how it goes by leaving a comment and rating below!
