Description
How to make easy carrot cream cheese cupcakes with moist cake and tangy cream cheese frosting that will be your new favorite fluffy delight.
Ingredients
Scale
- For the Moist Carrot Cupcakes:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- ¾ cup vegetable oil
- 2 cups grated carrots, packed
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- For the Tangy Cream Cheese Frosting:
- 8 ounces full-fat cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Prep Oven & Dry: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners. In a large bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, and salt. This ensures even distribution for your Easy Carrot Cream Cheese Cupcakes.
- Mix Wet Into Dry: In a separate bowl, whisk the eggs and vegetable oil. Pour the wet mixture into the dry ingredients. Stir gently until just combined; avoid overmixing. This prevents tough cupcakes, ensuring a tender crumb for your Easy Carrot Cream Cheese Cupcakes.
- Fold Carrots & Fill: Gently fold in the grated carrots until evenly distributed throughout the batter. Divide the batter evenly among the prepared muffin liners, filling each about two-thirds full. This ensures consistent baking for all your Easy Carrot Cream Cheese Cupcakes.
- Bake Cupcakes: Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cupcakes cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- Make Frosting: While the cupcakes cool, beat the softened cream cheese and butter together in a bowl until smooth and creamy. Gradually add the sifted powdered sugar, then the vanilla extract, beating until light and fluffy.
- Frost Cupcakes: Once the Easy Carrot Cream Cheese Cupcakes are completely cool, pipe or spread a generous amount of the tangy cream cheese frosting onto each one. A cooled cupcake prevents the frosting from melting.
- Garnish & Serve: Optionally, garnish your delightful Easy Carrot Cream Cheese Cupcakes with a sprinkle of cinnamon or chopped nuts. Serve immediately and enjoy this fluffy, comforting treat. They’re perfect for sharing!
Notes
Don’t overmix the cupcake batter; stir gently until just combined to ensure a tender, fluffy crumb.
Store frosted cupcakes in an airtight container in the refrigerator for 3-4 days, as cream cheese frosting requires chilling.
You can substitute up to half the vegetable oil with applesauce, but too much may make the cupcakes denser.
Serve these delightful cupcakes slightly chilled with a hot cup of coffee or a refreshing glass of cold milk.
Bake unfrosted cupcakes a day ahead, storing them at room temperature; frost just before serving for optimal freshness.
**Allergy Information:** Dairy, Eggs, Gluten