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Carrot Cake Cupcakes - Moist & Delicious Recipe

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.