Moist & Fluffy Carrot Cake Cupcakes with Cream Cheese Frosting

There’s something magical about biting into a perfectly spiced carrot cake cupcake topped with velvety cream cheese frosting. These aren’t just cupcakes – they’re incredibly moist, packed with cozy cinnamon flavor, and topped with a frosting so good you’ll want to eat it by the spoonful!

Why These Cupcakes Will Become Your New Favorite

✨ Unbelievably soft texture thanks to secret ingredient (hint: it’s pineapple!)

✨ Warm spiced flavor that tastes like a hug in cupcake form

✨ Cream cheese frosting that’s perfectly tangy and not too sweet

✨ Easy to make – no fancy equipment needed

What Makes These Carrot Cupcakes Special?

Unlike dry, bland carrot cakes, these stay moist for days because we use:

• Freshly grated carrots (no pre-shredded bags!)

• A splash of crushed pineapple (the moisture miracle worker)

• The perfect blend of cinnamon and nutmeg

Simple Ingredients, Amazing Results

For the Cupcakes:

• 1 ½ cups finely grated carrots (about 3 medium)

• 1 ½ cups all-purpose flour (spooned & leveled)

• 1 tsp baking powder

• ½ tsp baking soda

• 1 ½ tsp cinnamon

• ¼ tsp nutmeg (trust me, it makes a difference!)

• ½ tsp salt

• 2 large eggs, room temp

• ¾ cup white sugar

• ½ cup packed brown sugar

• ½ cup vegetable oil (makes them extra moist)

• 1 tsp real vanilla extract

• ½ cup crushed pineapple, drained (secret weapon!)

For the Dreamy Frosting:

• 8 oz full-fat cream cheese, softened

• ½ cup unsalted butter, softened

• 3 cups powdered sugar, sifted

• 1 tsp vanilla extract

• Tiny pinch of salt (balances the sweetness)

Easy-Peasy Instructions

1. Prep Work

• Preheat oven to 350°F (175°C)

• Line a 12-cup muffin tin with quality liners (grease them lightly too)

2. Mix It Up

• Whisk all dry ingredients in one bowl

• In another bowl, beat eggs, sugars, oil, and vanilla until smooth

• Stir in carrots and pineapple (don’t overmix!)

• Gently fold in dry ingredients until just combined

3. Bake to Perfection

• Fill liners ¾ full (ice cream scoop works great!)

• Bake 18-22 minutes until tops spring back when touched

• Cool completely before frosting – patience is key!

4. Frosting Magic

• Beat cream cheese and butter until creamy (~2 minutes)

• Gradually add powdered sugar, then vanilla, and salt

• Pipe or spread generously on cooled cupcakes

Baker’s Tips for Success

🔸 Grate carrots at home – store-bought shreds are too thick

🔸 Drain pineapple well – squeeze out excess juice

🔸 Don’t overbake – check at 18 minutes

🔸 Frosting too soft? Chill for 15 minutes before piping

Make-Ahead & Storage

• Room temperature: 1 day (covered)

• Refrigerator: 5 days in an airtight container

• Freezer: Unfrosted cupcakes freeze beautifully for 3 months

Serving Suggestions

• Top with chopped walnuts or pecans for crunch

• Sprinkle with cinnamon or carrot shreds for pretty presentation

• Perfect for Easter, spring parties, or anytime cravings hit!

Pro Tip: These taste even better the next day as flavors meld!