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
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
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briannemanz
I love these cupcakes especially when I can top them off with the absolute best cream cheese frosting.
Beth Pierce
Thanks, Brianne! I agree!
beth
I love these soft, fluffy, and moist carrot cake cupcakes! These cupcakes are always a hit!
Beth Pierce
Thanks, Beth! So glad tht you enjoyed them!
Neely Moldovan
My husband loves these carrot cake cupcakes! They are the best.
Monidipa
I’m delighted to have come across your recipe for carrot cupcakes! Your instructions were easy to follow, and the finished product was incredibly scrumptious.I will make these again!
Nyxie
Ohh these look delicious! I do love carrot cake, and have never had them in cupcake form! What a great idea!
Ivana
This recipe is just perfect, I love the spices, cinnamon and grated nutmeg, all goes so well with grated carrot, simply lovely.
Beth Pierce
Thanks, Ivana!
Dana
We love carrot cake in our house! We definitely will be trying your carrot cake cupcake recipe!
Beth Pierce
Thanks, Dana! Enjoy!
Janis Woolpert
I made these this weekend. Very good, but the recipe made 23 cupcakes. My muffin pan may be slightly smaller than usual, but not by much.
Vickie
Hello Beth :
Happy Easter to , you , And your Family … this is so funny I made these Cupcake / Muffin today” – from your recipes …This was before I seen this , email , Thanks for posting this email , it gave me a big >Smile , I made them in some mini Bunny pans I have a 6 pan tray , an the rest of the mix , in a 6-pan tray mini Bundt cakes , I will icing them tomorrow , with , some of the cream cheese frosting , & Easter decoration and Sprinkles !!!
Happy Easter again , have a Great Weekend
Vickie
Beth Pierce
Sounds like you had a blast! I am so glad that you enjoyed them! Happy Easter to you and your family!
Paula Richie
Your Carrot Cake Cupcakes were absolutely scrumptious! I will make them again. Thanks for sharing!
Celebrate Woman Today
What a treat! Small heavenly tasting cupcakes for any occasion.
Karen
These carrot cakes omg!!! I can’t wait to make your recipe, can’t wait! This looks so good….
Luna S
I 100% need to make these, they look amazing. I love carrot cake, but haven’t had it in ages.
Rhian westbury
Oh crushed pineapple in a carrot cake sounds lovely, I bet it’s super fresh. I only got into carrot cake a few years ago and didn’t know what I had been missing out on.
Samantha Donnelly
Great cupcake recipe. These disappeared so fast. Now my family wants me to make them for Easter! They are much easier to make than a layer cake.
Marie
I always wanted to bake a carrot cake, but these look so much easier. Thanks for the recipe. I will try this at our next family gathering.