Carrot Cake Cupcakes Recipe

Baking always brings a sense of joy and creativity to my kitchen, and recently, I decided to whip up a batch of Carrot Cake Cupcakes. These delightful treats are a perfect blend of warm spices, sweet carrots, and a hint of crushed pineapple, all topped with a creamy and tangy cream cheese frosting. They are a delicious reminder of the comforts of home and the joys of baking from scratch.

Easy Carrot Cake Cupcakes

What I love most about these Easy Carrot Cake Cupcakes is how straightforward they are to make. The recipe uses simple ingredients that are likely already in your pantry. The batter comes together quickly, and the cupcakes bake to perfection in just under 20 minutes. Adding finely grated carrots and drained crushed pineapple ensures the cupcakes are moist and flavorful.

Tips for the Best Carrot Cake Cupcakes

To make the best Carrot Cake Cupcakes, follow these tips:

• Finely grate the carrots: This ensures a smooth texture and even distribution throughout the batter.
• Drain the crushed pineapple well: Excess moisture can affect the consistency of the cupcakes.
• Toast the walnuts: If you’re using them, toasting adds a depth of flavor and a bit of crunch.
• Cool completely before frosting: This prevents the cream cheese frosting from melting and ensures a perfect finish.

Making these Carrot Cake Cupcakes was a delightful experience that filled my home with the wonderful aroma of spices and sweetness. The combination of flavors and the creamy frosting make them irresistible. Whether for a special occasion or just because, these cupcakes are sure to impress and satisfy any sweet tooth. If you’re looking for an easy and delicious dessert, give these Carrot Cake Cupcakes a try—you won’t be disappointed!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 3 large eggs
• 2 cups finely grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts (optional)
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F (175°C). Line a cupcake pan with cupcake liners.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

3. In a large bowl, beat together granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, beating well after each addition.

4. Gradually mix in the dry ingredients until just combined.

5. Fold in the grated carrots, crushed pineapple, walnuts (if using), and vanilla extract.

6. Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.

7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the Cream Cheese Frosting:

1. In a medium bowl, beat the cream cheese and butter together until smooth and creamy.

2. Gradually add the powdered sugar, beating until smooth.

3. Add the vanilla extract and mix until combined.

4. Frost the cooled cupcakes with the cream cheese frosting.

Carrot Cake Cupcakes

Carrot Cake Cupcakes are a delightful and moist treat, featuring the warm flavors of cinnamon, nutmeg, and ginger, combined with the sweetness of carrots and crushed pineapple. Topped with a creamy and tangy cream cheese frosting, these cupcakes are perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup granulated sugar
• 1/2 cup brown sugar packed
• 1/2 cup vegetable oil
• 3 large eggs
• 2 cups finely grated carrots
• 1/2 cup crushed pineapple drained
• 1/2 cup chopped walnuts optional
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

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

Method

 

1. Preheat oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, beat together granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, beating well after each addition.
4. Gradually mix in the dry ingredients until just combined.
5. Fold in the grated carrots, crushed pineapple, walnuts (if using), and vanilla extract.
6. Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the Cream Cheese Frosting:

1. In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, beating until smooth.
3. Add the vanilla extract and mix until combined.
4. Frost the cooled cupcakes with the cream cheese frosting.

Notes

• Ensure carrots are finely grated for a smooth texture.
• Draining the crushed pineapple well prevents excess moisture in the batter.
• Toast walnuts before adding for extra flavor.
• Cupcakes should be completely cooled before frosting to avoid melting the frosting.

Carrot Cake Cupcakes are a delightful blend of moist, spiced cake and creamy frosting. These cupcakes are packed with finely grated carrots, crushed pineapple, and a mix of warm spices, giving them a rich and flavorful taste that’s perfect for any time of year, especially during the fall season. The addition of cream cheese frosting adds a tangy sweetness that perfectly complements the spiced cake base.

More Dessert Recipes You’ll Love:

• Lemon Pound Cake
• Baked Doughnuts Recipe
• Italian Lemon Pound Cake
• Homemade Southern Banana Pudding