These easy carrot cake cupcakes with cream cheese frosting are made completely from scratch. This is a super moist carrot cake cupcake recipe with raisins and pineapple that is topped with homemade cream cheese frosting. The recipe contains no walnuts, making it perfect to bring to parties and events.
In a large mixing bowl whisk together by hand the flour, sugar, baking soda, cinnamon, nutmeg and salt. Set aside
Beat the eggs and add to the dry mixture.
Drain the can of pineapple of excess juice. Add the oil, pineapple, coconut flakes, raisins and carrots into the large mixing bowl and mix by hand until the batter is mixed well. It is normal for the batter to be very wet. If using a standard mixer, beat on low until just combined.
Fill each cupcake liner up about ¾ th of the way.
Bake for 10 minutes and rotate the pan so that the cupcakes in the back are now in the front. Bake for another 8-10 minutes until golden brown and completely set in the middle.
Remove from the oven and allow to cool for 5 minutes. Carefully take out each cupcake and allow to fully cool on a metal rack.
Repeat until all batter is gone.
Allow all the cupcakes to cool completely (1-2 hour before frosting)
Cream Cheese Frosting
Make the frosting once the cupcakes are completely cool and are ready to be frosted.
In a medium mixing bowl, using either a stand mixer or hand mixer, beat together the cream cheese and butter. Mix until homogeneous.
Slowly add in 2 cups of confectioners sugar and mix on medium until mixed well. Add in the vanilla and salt and mix until incorporated.
Using either a piping bag or offset spatula, add about 2 tablespoons of frosting per cupcake.
Store frosted cupcakes in an airtight container in the fridge until ready to serve.
Notes
Always let cupcakes cool before frosting.
Be sure to use room temperature butter and cream cheese for the frosting.
Store in the fridge and serve cold for best results.