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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Wayne L
This is one of my favorite cupcake recipes. My wife and I have made them several times. So darn good! Thanks for sharing the recipe!
Beth Pierce
Thanks, Wayne! I am glad that you like them! We love them too!
Kaela
These carrot cake cupcakes are simply delightful! The moist texture and perfect blend spices create a flavor explosion with every bite. Topped with a luscious cream cheese frosting, they are sure to satisfy any sweet tooth. Whether you’re baking for a special occasion or simply craving a tasty treat, these cupcakes are a must-try!
Beth Pierce
Thank you, Kaela! I am so glad that you liked them!
Beth Bleich
Just realized I don’t have powdered sugar…can I use a sugar substitute?
Beth Pierce
I do not think so. The powdered sugar helps create the right consistency for the frosting.
Hanna
I’ve heard you can blend sugar and make powdered sugar that way!!
Candace
These are some of the best cupcakes of any kind I’ve ever made. I love how moist and tender they are, and that classic carrot cake flavor with the frosting was so good!
Beth Pierce
Thanks, Candace. So glad that you liked them!
Jean Eads
Can carrot baby food be substituted?
Beth Pierce
Yeah sure!
Sheila Pittman
I would like to make this as a single layer cake, if possible. Do you know what size pan and how long to bake?
Beth Pierce
I have never tried that but from research you would need to double the amount for a 9×9 inch baking pan. The cooking time would be around 35-40 minutes but that is just an approximation since I have not tested it.
Nancy
Hi Beth,can you please give me the measurements for flour etc in grams or ounces please, I’m Scottish, thank you
Sallyanne Young
Hi. I was thinking of swapping out the oil for applesauce? Thoughts? Thank you! Sallyanne
Beth Pierce
I think I would go half and half.
Brenda Courtney
I made these today and they are the best carrot cake cupcakes recipe that I have ever made and I have been on a quest. Yours tops all of them!! Moist and delicious!!! Thank you!!
Beth Pierce
The pleasure is all mine, Brenda! I am so glad that you liked the cupcakes.
John
These Carrot Cake Cupcakes are my favorite dessert to have, I recently tried out the recipe, and it was amazing! I have a huge sweet tooth, and these cupcakes hit the spot. The recipe was easy to follow, and the result was delicious. The cupcakes were the perfect texture, and the cream cheese frosting was the perfect addition. It added a nice tangy flavor to the cupcakes. I recommend this carrot cake cupcakes recipe to anyone looking for a tasty treat to satisfy their sweet tooth. Five stars! I am hoping to make this recipe again soon for my birthday in July!
Beth Pierce
Thanks, John! I am so glad that you like the carrot cupcake. Happy early birthday!
Callin Porter
Perfect Small batch recipe! Just made for my birthday on Sunday. All 12 might not make it to the picnic.
Beth Pierce
Happy belated birthday! So glad that you liked them!
May
These are delicious to look at! Are they like as small as finger cupcakes? Cause I tend to eat too much of those. The frosting looks perfect. I’m not sure about the size of the grated carrots, didn’t know there were sizes for those.
Jack
These are the best carrot cake cupcakes I have ever had. And I’m eating carrots for my eye health. Thank you for sharing!
Nicole Bertrand
Carrot cake is my absolute favorite, and these cupcakes are just as good and so much easier to make!
Sangeetha S
I love the addition of crushed pineapple and all those warm spices – it sounds like they would be so moist and flavorful. And of course, cream cheese frosting is the perfect finishing touch. I can see why they are one of your most requested potluck recipes – I’m definitely going to have to give this recipe a try soon! Thanks for sharing.
Beth Pierce
The pleasure is all mine!
Barbie Ritzman
Carrot cake cupcakes sound so yummy. I love carrot cake, so I need to make these.