Description
Moist, spiced carrot cake cupcakes filled with a creamy, tangy cream cheese center. Perfect for spring gatherings, Easter, or any time you crave a single-serve version of classic carrot cake.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrots
- 1/3 cup crushed pineapple, drained
- 1/3 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese, softened (for filling)
- 1/3 cup powdered sugar (for filling)
- Optional: Extra cream cheese frosting ingredients if you want to frost the tops (not listed in article)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, whisk eggs, vegetable oil, and vanilla extract until smooth.
- Stir wet ingredients into dry ingredients just until combined.
- Fold in grated carrots, crushed pineapple, and nuts if using.
- In a small bowl, mix softened cream cheese and powdered sugar until smooth and creamy.
- Fill each cupcake liner halfway with batter. Spoon about 1 tablespoon cream cheese filling into the center of each.
- Top with a bit more batter to cover the filling.
- Bake for 20–22 minutes, or until a toothpick inserted into the cake (not the filling) comes out clean.
- Let cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Add raisins or shredded coconut for more texture.
- Top with extra cream cheese frosting for a bakery-style cupcake.
- Use maple extract in the filling for a warm twist.
- Dust cooled cupcakes with powdered sugar for a pretty finish.
- Prep Time: 20 minutes
- Cook Time: 20–22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 26g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg