You need a dessert that feels special. But you don’t have all day. I get it. We’re all running on fumes by Wednesday.
That’s why these Carrot Cake Cupcakes with Cream Cheese are your new secret weapon. They pack all the cozy, spiced flavor of a classic layer cake—like this wonderful Oatmeal Carrot Cake—into a single, speedy batch of cupcakes.
No fancy techniques. No weird ingredients. Just maximum reward for your minimal effort. Let’s bake.
Recipe Overview
- Cuisine: American
- Category: Dessert
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 12 cupcakes
Ultimate Guide to Carrot Cake Cupcakes with Cream Cheese
This is the only guide you need. Why? Because I stripped away all the fuss.
We’re making a super moist cake with a one-bowl method. The frosting is a 5-minute, no-fail cream cheese dream. These are perfect for Easter, a potluck, or just because Tuesday needed a win.
You get that “veggie dessert” bonus without the hassle. It’s a total flavor and texture jackpot. In under an hour.
The Simple Ingredients
Check your pantry. You probably have most of this right now. That’s the beauty of it.
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrots (about 3 medium)
- 1/2 cup crushed pineapple, drained (trust me!)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz block cream cheese, softened
- 1/2 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 one big mixing bowl. We’re doing this the easy way. No separate wet and dry bowls needed.
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.
- In your large bowl, whisk the flour, sugar, baking soda, cinnamon, and salt together.
- Make a well in the center. Add the eggs, oil, and vanilla. Stir until just combined.
- Fold in the grated carrots, drained pineapple, and nuts if using. Don’t overmix! A few streaks of flour are fine.
- Divide the batter evenly among the 12 liners. Fill them about 2/3 full.
- Bake for 18-22 minutes. A toothpick inserted should come out clean. Let them cool in the pan for 5 minutes, then move to a wire rack. Let them cool completely before frosting.
- Make the frosting: Beat the cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and salt. Beat on medium-high for 2-3 minutes until fluffy.
- Frost those cool cupcakes! A knife or piping bag both work. Enjoy immediately.
What to Serve With This Dish
These cupcakes are a full dessert on their own. But if you’re turning them into a fun Easter or party spread, keep it simple.
Pair them with fresh fruit like berries or orange slices. The brightness cuts the richness. For another fantastic fruity baked treat, you have to try these Cream Cheese Swirl Pumpkin Banana Strawberry Muffins.
Offer a pot of strong coffee or hot tea. It’s the perfect cozy combo.
Make This Recipe Your Own (Quick Swaps)
Make it yours! Here are my favorite fast swaps.
No pineapple? Use 1/2 cup of applesauce instead. It keeps the moisture just right.
Not a nut person? Swap in 1/2 cup of raisins or shredded coconut. Or just leave them out.
Want a tangier frosting? Use 4 oz of butter and a full 8 oz block of cream cheese. It’s a sharper, cheesier flavor.
How to Store Leftovers (If You Have Any!)
These cupcakes store beautifully. Because we need snacks for later.
Keep them in an airtight container in the fridge for up to 5 days. The cold makes the cake even more moist.
You can also freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the fridge and frost the next day.
NUTRITION INFORMATION
- Calories: ~420
- Carbohydrates: 55g
- Protein: 4g
- Fat: 22g
- Saturated Fat: 8g
- Fiber: 1g
- Sugar: 42g
*Note: This is an estimate per cupcake with frosting, using standard ingredients.
FREQUENTLY ASKED QUESTIONS
Can I make these into a cake?
Absolutely! Pour the batter into a greased 9-inch round pan. Bake at 350°F for 30-35 minutes. Do the toothpick test.
Why is my frosting runny?
Two likely culprits. Your cream cheese or butter was too warm. Or your cupcakes weren’t fully cool. Always use cool ingredients and cool cakes.
Do I have to use pineapple?
No, but it’s my secret for next-level moisture without a soggy crumb. The acid also balances the sweetness. I really recommend it!
See? Fancy dessert doesn’t mean complicated. You just made incredible carrot cake cupcakes from scratch. In less time than it takes to watch a sitcom. If you love the combination of cream cheese and fruit, bookmark the full Cream Cheese Swirl Pumpkin Banana Strawberry Muffins Recipe for your next baking project.
You conquered the kitchen again. Now go enjoy your well-earned treat with a giant cup of coffee. You deserve it.
Did you try this recipe? Let me know how your cupcakes turned out by leaving a comment and rating below!
