Carrot cake cupcakes with cream cheese frosting are so moist (thanks to crushed pineapple and Greek yogurt) and flavorful and baked to sweet and fluffy perfection!
Craving everything carrot cake? Welcome to the party because I loooove making carrot cake muffins and desserts like these Carrot Cake Muffins, Carrot Cake with Cream Cheese Frosting, and Cream Cheese Swirled Carrot Cake Bars.
In the past, oh maybe year or so, I’ve developed a particular love for cupcakes. I never disliked them, certainly, but I didn’t find myself craving them at any given time. Now though? Daily. That’s a dangerously delicious craving to have you guys.
So when the craving hit this time, I decided that these carrot cake cupcakes needed to be made because a classic super moist carrot cupcake piled high with cream cheese frosting is a classic, but without the raisins because, well, I hate raisins. These particular cupcakes will just melt in your mouth. They are that moist. The combination of a little oil with crushed pineapple and Greek yogurt is just magic. And the frosting…I wish I had a whole room filled with this cream cheese frosting where I could live the rest of my life in frosting bliss.
Why This Recipe Works
Unique ingredients — I swear by the combination of pineapple and Greek yogurt for a dash of sweet and that added moisture that makes these cupcakes simply melt from bite one.
Cream cheese — The cream cheese frosting is the literal only icing choice on these (cup) cakes in my opinion. That hint of tartness from the cream cheese just pairs so perfectly with the sweetness of the cake and it’s so light and fluffy, you might want to make extra to have on hand, you know, in case of icing emergencies.
Easy ingredients — These might look complicated at first glance, but I promise they aren’t and are made with lots of pantry staples, plus vanilla, cinnamon, ginger, pineapple, and Greek yogurt. All very easy to find at your local grocery too if you are out of one ingredient.
Perfect party pleaser — I’ve found everyone loves these cupcakes, even people who swear they would never touch anything carrot cake. I make them for dessert, brunch, pot lucks, picnics, host gifts, you name it! Never had one single complaint!
Here’s How You Make It
Making the cake
- First get the oven up to temperature by preheating it to 325 degrees. Then, line 2 or more muffin tins with cupcake wrappers.
- Take out a large mixing bowl and add the carrots plus the next 7 ingredients to the bowl and mix with a hand (or stand) mixer till smooth.
- In another large bowl, whisk together the flour and the next five ingredients. Now add the dry ingredients to the wet ingredients and mix until just combined (be careful not to over mix).
- Add the batter by the spoonful to the muffin cup liners, filling each wrapper only about 3/4 full. Put them in the oven and bake for 20-22 minutes or until an inserted toothpick comes out clean. Allow them to cool completely before frosting.
Making the frosting
- In a large, clean bowl cream together the butter and the cream cheese until the mixture is fluffy (about 2-3 minutes). Then, mix in the vanilla and add the powdered sugar just one cup at a time, mixing in between adds, until the frosting reaches desired consistency. (If you choose to pipe the icing on, I suggest using closer to 4 cups of powdered sugar for a stiffer frosting that will hold up.)
- Spread or pipe the icing onto cooled cupcakes and top with sprinkles if desired.
Store the carrot cake cupcakes in an airtight container at room temperature.
Expert Tips
- For best results, freshly grate the carrots. Pre-shredded carrots are already too dry in the package by the time they are purchased. What you’ll end up with is a moist cake with hard bits of uniform carrots interspersed throughout, instead of shreds of carrot that melt seamlessly into the cake and add that needed extra moisture plus a hint of sweet carrot taste.
- Be sure to have your butter and cream cheese at room temperature before making the frosting. Room temperature butter and cream cheese is key because it’s waaaaay easier to cream together and will mix and feel very smooth when you taste it. If you try to beat it together cold, you’ll end up with lumpy icing.
- No Greek yogurt? No problem, you can substitute plain yogurt, sour cream, extra buttermilk, whipped cottage cheese, or even a smooth tofu.
- Good ideas for mix-ins in this carrot cake cupcake batter includes raisins (I have to acknowledge some people do like these wrinkled grapes), walnut or pecan pieces. These ingredients also work well sprinkled over the top of the icing instead of sprinkles too if you prefer.
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Servings: 30
Preheat oven to 325 and line muffin tins with cupcake wrappers. In a large bowl combine carrots and next seven ingredients and mix with a hand mixer until smooth. In another bowl whisk together flour and next five ingredients. Add dry ingredients to wet ingredients and mix until just combined (don’t over mix).
Pour batter into prepared pans, filling each wrapper about 3/4 full. Bake 20-22 minutes until an inserted toothpick comes out clean. Allow to cool completely.
Frosting
In a large bowl cream together butter and cream cheese until fluffy (2-3 minutes). Mix in vanilla. Add powdered sugar one cup at a time until frosting reaches desired consistency (for piping I suggest closer to 4 cups for a stiffer frosting that will hold up).
Spread or pipe onto cupcakes. Top with sprinkles if desired. Store in airtight container at room temperature.
- For best results, freshly grate the carrots. Pre-shredded carrots are already too dry in the package by the time they are purchased. What you’ll end up with is a moist cake with hard bits of uniform carrots interspersed throughout, instead of shreds of carrot that melt seamlessly into the cake and add that needed extra moisture plus a hint of sweet carrot taste.
- Be sure to have your butter and cream cheese at room temperature before making the frosting. Room temperature butter and cream cheese is key because it’s waaaaay easier to cream together and will mix and feel very smooth when you taste it. If you try to beat it together cold, you’ll end up with lumpy icing.
- No Greek yogurt? No problem, you can substitute plain yogurt, sour cream, extra buttermilk, whipped cottage cheese, or even a smooth tofu.
- Good ideas for mix-ins in this carrot cake cupcake batter includes raisins (I have to acknowledge some people do like these wrinkled grapes), walnut or pecan pieces. These ingredients also work well sprinkled over the top of the icing instead of sprinkles too if you prefer.
Calories: 222kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 189mg | Potassium: 72mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1442IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
