Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting – These cupcakes are made moist with crushed pineapple and greek yogurt then baked to fluffy perfection!

Carrot Cake Cupcakes with Cream Cheese Frosting

In the past, oh maybe year or so, I’ve developed a particular love for cupcakes. I never dis-liked them, certainly, but I didn’t find myself craving them at any given time. Now though? Daily. I crave cupcakes daily! That’s a dangerously delicious craving to have you guys. It’s a good thing I don’t live in D.C. – I swear they have a cupcakery on every other corner. How do you D.C.ians have any self control??? I’d be a wreck. A bakery-stalking, frosting-gorging, red-velvet-cupcake-eating m.e.s.s.

Carrot Cake Cupcakes with Cream Cheese Frosting

And speaking of D.C. and cupcakes etcetera, etcetera. That is kind of the inspiration behind these cupcakes. Well, maybe on the inspiration, because a classic super moist carrot cupcake piled high with cream cheese frosting doesn’t really require any inspiration – that’s why they call it a classic. But it’s the reason I made these cupcakes. In D.C. we stopped at my favorite cupcakery – Crumbs. And we shared a ginormous-sized carrot cupcake that was insanely delicious except for one little thing. Raisins. I hate raisins. Hate.

Carrot Cake Cupcakes with Cream Cheese Frosting

I enjoyed the cupcake, but I was left feeling a little jaded. So when we got home, naturally I whipped up a batch of my own classic Carrot Cake Cupcakes with Cream Cheese Frosting. And sprinkles, duh. And minus the nasty little shriveled grapes. 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. Oh 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. Yummmmmmmm.

Carrot Cake Cupcakes with Cream Cheese Frosting

What people are saying about these Carrot Cake Cupcakes with Cream Cheese Frosting 

“OH MY! To die for. My husband is a carrot cake connoisseur,and I’m pretty sure his eyes got stuck in the back of his head when he rolled them with pleasure. I made them for his birthday today and I think he is now ruined for any other cake. Thanks sooooo much for sharing. The sprinkles were a nice addition. Love your blog. Makes me want to start one too.” – Lorie 

“Tiffany, I made two of your recipes for a party that I hosted. They were both delicious!!!! Thank you so much – they are winners!!!” – Meg

“Made these cupcakes this morning! Just ate one without the icing yet (I always have to taste the cake first)…..they are moist and delicious! The only thing I did differently was replace the vegetable oil with coconut oil. Thank you for a great recipe!!” – Colleen 

Carrot Cake Cupcakes with Cream Cheese Frosting

These cupcakes are made moist with crushed pineapple and greek yogurt, baked to fluffy perfection and topped with a rich cream cheese frosting to die for!
Course Dessert
Cuisine American
Keyword carrot cake, cream cheese, cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 30
Author Tiffany

Ingredients

  • 10 ounces grated carrots
  • 3 eggs
  • 1/2 cup plain greek yogurt (I used 0% fat)
  • 1/2 cup crushed pineapple (drained)
  • 1/2 cup oil
  • 1/3 cup buttermilk
  • 1 1/2 teaspoons vanilla extract
  • 2 cups sugar
  • 3 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1 teaspoon salt

Frosting

  • 8 ounces cream cheese, at room temperature
  • 8 tablespoons butter, at room temperature
  • 1 teaspoon vanilla extract
  • 3-4 cups powdered sugar
  • optional: sprinkles

Instructions

  • 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. 

 

Carrot Cake Cupcakes with Cream Cheese Frosting

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Comments

I’m in the same boat – it’s a good thing I don’t live within walking distance of Starbucks or a bakery! I love the carrots and pineape in the cupcake base. And then that frosting – I Mercia room of it too!

Oh my god, I know what you mean! I am a D.C.ian and I am constantly bombarded with cupcakes! Including the infamous Georgetown Cupcake! Next time you’re in DC, check out Baked and Wired, it’s my all time favorite DC cupcake (and considering how many there are… that’s a statement!)

Wow these look delicious! I love how fluffy the frosting looks 🙂

I have never been a huge cupcake fan either…but a tasty cupcake like this I would devour. Love the photos too!

I’ve been craving a good carrot cake cupcake! I’ll have to make these asap!

OH MY! To die for. My husband is a carrot cake connoisseur,and I’m pretty sure his eyes got stuck in the back of his head when he rolled them with pleasure. I made them for his birthday today and I think he is now ruined for any other cake. Thanks sooooo much for sharing. The sprinkles were a nice addition. Love your blog. Makes me want to start one too.

This recipe looks fantastic, but can it be made without pineapple without altering much of the end result? I absolutely detest pineapple so I don’t keep it around.

    Hi! Although I haven’t tried it myself, you might be able to substitute oil for the pineapple. I would also add a couple tablespoons of sugar to account for the sweetness that pineapple would normally add to the recipe. Hope this helps!

    you could probably substitute applesauce for the pineapple without losing any of the moistness the pineapple adds to the recipe!

Tiffany, I made two of your recipes for a party that I hosted. (These carrot cake cupcakes, and the Andes Mint Grasshopper cupcakes). They were both delicious!!!! Thank you so much–they are winners!!!

Have you thought about walnuts for this recipe? If so, how much would you add? I’m looking for a carrot cake cupcake recipe for my fathers’s “Celebration of Life.”

    Hi Renee, I haven’t tried walnuts in these myself because I usually prefer carrot cake without nuts. But if you were to add walnuts, I’d say a cup of nuts, finely chopped. 🙂

Hi! Can i use full cream yogurt for this? and substitute sour cream for buttermilk?

Made these cupcakes this morning! Just ate one without the icing yet (I always have to taste the cake first)…..they are moist and delicious! The only thing I did differently was replace the veg. Oil with coconut oil (I was out of veg. Oil)
Thank you for a great recipe!!

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