Carrot Cake Cupcakes with Cream Cheese Frosting

Moist and spiced carrot cake cupcakes topped with rich, tangy cream cheese frosting, chopped pecans, and adorable marzipan carrots make for a delightful dessert perfect for any occasion. These cupcakes capture the classic flavors of carrot cake in a convenient, single-serving treat.

Why You’ll Love This Recipe

• Perfectly Moist – The combination of grated carrots and crushed pineapple keeps the cupcakes incredibly soft and tender.
• Rich, Creamy Frosting – A classic cream cheese frosting balances the spiced cupcake base with its smooth, tangy sweetness.
• Great for Any Occasion – Whether for Easter, birthdays, or just a weekend treat, these cupcakes bring warmth and flavor to any gathering.
• Easy to Decorate – The addition of chopped pecans and marzipan carrots makes them both delicious and visually appealing.
• Customizable – You can add nuts, raisins, or even coconut for an extra layer of texture and flavor.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes:

• 1 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup vegetable oil
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 ½ cups grated carrots
• ½ cup crushed pineapple (drained)
• ½ cup chopped pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

For Decoration:

• ½ cup chopped pecans (for rolling)
• Marzipan or fondant carrots (optional)
• Fresh parsley leaves (for garnish)

Directions

1. Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

2. Mix the Wet Ingredients

In a separate large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Stir in the grated carrots and drained crushed pineapple until evenly combined.

3. Combine & Bake

Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Fold in the chopped pecans if using. Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.

4. Make the Frosting

In a mixing bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is creamy and spreadable.

5. Assemble & Decorate

Using a piping bag or a spoon, frost each cupcake with a generous dollop of cream cheese frosting. Roll the edges of the cupcakes in chopped pecans for a delightful crunch. Top each cupcake with a marzipan carrot and a small parsley leaf for an elegant finish.

6. Serve & Enjoy

For the best texture, serve these cupcakes slightly chilled or at room temperature.

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 15 minutes
• Baking Time: 20 minutes
• Total Time: 35 minutes
• Calories per Serving: 320 kcal

Variations

• Nut-Free Option – Omit the pecans if you prefer a nut-free version.
• Coconut Addition – Add ¼ cup shredded coconut to the batter for extra texture.
• Golden Raisins – Stir in ¼ cup golden raisins for a touch of natural sweetness.
• Spicier Version – Enhance the spice level by adding a pinch of ground ginger or cloves.
• Gluten-Free – Substitute the all-purpose flour with a gluten-free flour blend.

Storage & Reheating

• Refrigeration: Store the frosted cupcakes in an airtight container in the refrigerator for up to 4 days.
• Freezing: Unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the refrigerator before frosting.
• Room Temperature: If serving within 24 hours, keep the cupcakes in a cool, dry place in an airtight container.

FAQs

1. Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day in advance and store them unfrosted. Frost them just before serving for the best texture.

2. Why do I need to drain the crushed pineapple?

Excess liquid from the pineapple can make the batter too wet, leading to dense cupcakes. Draining ensures the right consistency.

3. Can I use pre-shredded carrots?

Freshly grated carrots work best because they have more moisture. Pre-shredded store-bought carrots tend to be drier.

4. How do I make marzipan carrots for decoration?

Roll small amounts of marzipan into carrot shapes, then use a toothpick to create lines for texture. Add a tiny piece of parsley for the leafy top.

5. Can I make this into a cake instead of cupcakes?

Yes! Pour the batter into a 9-inch round cake pan and bake for 30-35 minutes or until a toothpick comes out clean.

6. What can I use instead of cream cheese frosting?

A vanilla buttercream or a Greek yogurt frosting would be good alternatives if you want something different.

7. Can I use a different oil instead of vegetable oil?

Yes, melted coconut oil or canola oil can be used as a substitute.

8. How do I prevent my cupcakes from sinking in the middle?

Ensure that you measure ingredients accurately, do not overmix the batter, and do not open the oven door too soon while baking.

9. What’s the best way to pipe frosting onto cupcakes?

Use a piping bag fitted with a large round or star tip for a professional look.

10. Can I reduce the sugar in the recipe?

You can slightly reduce the sugar, but it may affect the texture and moisture of the cupcakes. Reducing by 10-15% should still yield good results.

Conclusion

Carrot Cake Cupcakes with Cream Cheese Frosting offer the perfect balance of warm spices, sweet carrots, and tangy frosting. Whether for a festive celebration or a cozy dessert, these cupcakes bring homemade charm and flavor to the table. Try them with your favorite toppings and enjoy every bite!