Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Carrot cake cupcakes

Carrot Cake Cupcakes Recipe Guide

Moist, tender, and perfectly spiced carrot cake cupcakes topped with luscious cream cheese frosting. These treats are great for any occasion, from parties to afternoon tea!

  • Total Time: 42 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale
  • For the Cupcakes:
  • 1 1/4 cups (160g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 1/2 cups (150g) finely grated carrots
  • 1/2 cup (60g) crushed pineapple, drained
  • 1/4 cup (30g) chopped walnuts (optional)
  • 1/2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • For the Cream Cheese Frosting:
  • 8 oz (225g) cream cheese, softened
  • 4 tbsp (60g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the flour, sugar, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt.
  3. In another bowl, combine the vegetable oil, eggs, and vanilla extract. Stir in the grated carrots and crushed pineapple.
  4. Gradually fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing. If desired, fold in chopped walnuts.
  5. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
  6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
  7. While the cupcakes cool, prepare the frosting. Beat the cream cheese and butter together in a large bowl until smooth and creamy. Gradually add the powdered sugar and beat until fully incorporated. Mix in the vanilla extract.
  8. Once the cupcakes are cool, frost them generously using a piping bag or spatula. Garnish with additional chopped walnuts or a sprinkle of cinnamon, if desired.
  9. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • You can omit the walnuts if you prefer nut-free cupcakes.
  • Ensure the cream cheese and butter are softened for smooth frosting.
  • Adjust spices to your taste for a more or less spiced cupcake.
  • Author: Mateo
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 280 kcal
  • Sugar: 26g
  • Sodium: 150mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg

Keywords: carrot cake cupcakes, cream cheese frosting, spiced cupcakes