Carrot Cake Cupcakes

These delicious, moist Carrot Cake Cupcakes with crushed pineapple and the perfect blend of spices, all topped with a homemade cream cheese frosting. They are one of my most requested potluck recipes, and they are perfect for Easter, bridal showers, and baby showers. My friends and family rant and rave about them.

The Most Delicious Carrot Cake Cupcakes

Indulge in these irresistible carrot cake cupcakes made with the perfect balance of sweetness and spice. This simple recipe will become your go-to for a delicious and easy dessert. You know these cupcakes are delicious when you can eat them endlessly without frosting.

These easy-to-make carrot cupcakes are ideal for anyone looking for a little carrot cake fix without making the colossal three-layer cake. Sometimes, my sweet hubby needs a little taste of one of his favorite desserts. So these come in handy, and then I can donate the rest to my more than willing neighbors. If you like this recipe, try carrot souffle, carrot muffins, carrot bread, and carrot salad.

Carrot Cupcake Ingredients

For the carrot cupcakes, you need all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, eggs, granulated sugar, brown sugar, vegetable oil or canola oil, vanilla extract, crushed pineapple, carrots, and walnuts.

You need cream cheese, unsalted butter, vanilla extract, and walnuts for the cream cheese frosting.

How to make Carrot Cake Cupcakes

First, whisk together flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger in a medium bowl. Set that aside for a few minutes. Next, beat the eggs, sugar, and brown sugar in a large bowl. Stir in the oil, vanilla, pineapple, and carrots. Add the dry ingredients to the wet ingredients and stir just until combined and evenly moistened. Add paper liners to a standard cupcake pan. Fill the cupcake liners almost all the way up with batter. Bake until a toothpick inserted in the top comes out clean or with a few moist crumbs. Cool the cupcakes completely on a wire rack before frosting them.

To make the cream cheese frosting recipe, use a stand mixer with a paddle attachment or a handheld mixer and beat the cream cheese and butter until smooth and creamy. Add the vanilla extract and beat until incorporated. Then, gradually add the powdered sugar until the frosting is creamy. Finally, frost the thoroughly cooled cupcakes and sprinkle them with a few chopped walnuts.

Helpful Tips

• This is a small batch recipe that makes 12 cupcakes.
• Always preheat the oven and load the cupcakes on the middle rack in the center of the oven.
• For best results, use cupcake liners so they don’t stick.
• Peel your carrots first and use an old-fashioned box grater to grate the carrots. It is a matter of preference what size grate you would like to use. With cupcakes, I use the small grater blade for a finer texture.
• Other nuts you might consider substituting or adding include pecans, hazelnuts, almonds, pistachios, or macadamia nuts. If you don’t like nuts, try raisins or shredded coconut.
• Plan ahead and soften the cream cheese and butter for the frosting.
• If you choose not to pipe on the frosting, then cut the frosting ingredients in half. You will not need that much if frosting the cupcakes with a knife.
• Store the cupcakes in an airtight container in the fridge for about 4-5 days.

Storage

These tasty cupcakes are topped with cream cheese frosting, so store them in an airtight container in the fridge. They will last 4-5 days in the fridge before drying out. You can take them out of the fridge and warm them to room temperature, but only for about an hour before serving.

More Dessert Recipes

Best Carrot Cake Cupcakes

The best carrot cupcake recipe with crushed pineapple and the perfect blend of spices, all topped with a delectable four-ingredient cream cheese frosting.

5 from 42 votes

Print Pin Rate

Course: Dessert

Cuisine: Southern

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Servings: 12 cupcakes

Calories: 501kcal

Author: Beth Pierce

Ingredients

Carrot Cake Cupcakes

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 2 large eggs room temperature
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup vegetable oil or canola oil
• 1 teaspoon vanilla extract
• 1 8.25 ounce crushed pineapple (do not drain)
• 1 ½ cups peeled and finely grated carrots
• 1 cup chopped walnuts optional

Cream Cheese Frosting

• 8 ounces cream cheese softened
• 1/2 cup unsalted butter softened
• 1 teaspoon vanilla extract
• 3½ -4 cups powdered sugar

Instructions

• Preheat the oven to 350 degrees. Line a standard 12-count muffin tin with paper liners.
• Whisk together flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger in a medium bowl.  Set that aside for a few minutes. 
• Beat the eggs, sugar, and brown sugar in a large bowl. Stir in the oil, vanilla, pineapple, carrots, and, if desired, walnuts.
• Add the dry ingredients to the wet ingredients and stir just until combined and evenly moistened.  Fill the cupcake liners about four-fifths of the way up with batter.
• Bake for 25-27 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool the cupcakes completely on wire racks before frosting them.
• Using a stand mixer with a paddle attachment or a handheld mixer, beat the cream cheese and butter until smooth and creamy.  Add the vanilla extract and beat just until incorporated. Gradually add the powdered sugar and beat on medium until the frosting is creamy. Add enough powdered to make it thick enough to pipe. 
• Spoon the frosting into a piping bag and pipe it on the cupcakes after they are completely cool. If desired, sprinkle with chopped walnuts.

Notes

• This is a small batch recipe that makes 12 cupcakes.
• Always preheat the oven and load the cupcakes on the middle rack in the center of the oven.
• For best results, use cupcake liners so they don't stick.
• Peel your carrots first and use an old-fashioned box grater to grate the carrots. It is really a matter of preference what size grate you would like to use. With cupcakes, I use the small grater blade.
• Other nuts that you might consider substituting or adding include pecans, hazelnuts, almonds, pistachios, or macadamia nuts.  If you don't like nuts try raisins.
• Plan in advance and soften the cream cheese and butter for the frosting.
• If you chose not to pipe on the frosting, then cut the frosting ingredients in half. You will not need that much if frosting the cupcakes with a knife.
• Store the cupcakes in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 501kcal | Carbohydrates: 52g | Protein: 6g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 67mg | Sodium: 289mg | Potassium: 234mg | Fiber: 3g | Sugar: 35g | Vitamin A: 3249IU | Vitamin C: 37mg | Calcium: 65mg | Iron: 1mg

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