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Ultimate Moist Carrot Cake Cupcakes with Cream Cheese Frosting

Close-up of three moist carrot cake cupcakes topped with thick cream cheese frosting and shredded carrots.
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Bake incredibly moist carrot cake cupcakes from scratch using oil for a tender crumb. This recipe delivers bakery style results with perfect spice balance.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots (about 4 medium carrots)
  • 1/2 cup crushed pineapple, drained well
  • 1/2 cup chopped pecans or walnuts (optional)
  • For Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or heavy cream (if needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, whisk the granulated sugar and vegetable oil together until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the grated carrots and the drained crushed pineapple. If using, fold in the nuts.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
  10. To make the frosting, beat the softened cream cheese and butter together until smooth and creamy.
  11. Gradually add the powdered sugar, beating until incorporated. Mix in the vanilla extract. If the frosting is too stiff, add milk or cream one teaspoon at a time until you reach a smooth, spreadable consistency.
  12. Once cupcakes are completely cool, pipe or spread the cream cheese frosting onto each one.

Notes

  • Using vegetable oil instead of butter is the secret to achieving incredibly moist carrot cupcakes.
  • Make sure your crushed pineapple is well-drained to prevent the batter from becoming too wet.
  • For a denser, more bakery style texture, do not overmix the batter after adding the flour.
  • You can make these ahead; store unfrosted cupcakes tightly covered at room temperature for up to two days.

Nutrition

Find it online: https://juliameal.com/moist-carrot-cake-cupcakes-recipe/