Carrot Cake Cupcakes
These delicious carrot cake cupcakes bring all the cozy, spiced flavors of classic carrot cake into a convenient handheld treat! Packed with freshly shredded carrots, juicy crushed pineapple, and optional crunchy nuts, these moist and tender cupcakes are perfectly balanced with warmth from cinnamon, nutmeg, and ginger. Topped with a luscious cream cheese frosting that's rich, tangy, and irresistibly smooth, they are ideal for any occasion—from family gatherings to weekday indulgences. Ready in just 45 minutes, these easy-to-make cupcakes are a crowd-pleaser that combines irresistible flavor with effortless charm. Perfect for Easter desserts, fall baking, or any time you're craving a sweet, spiced delight!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 3 eggs
- 0.75 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups shredded carrots
- 0.5 cup crushed pineapple (drained)
- 0.5 cup chopped walnuts or pecans (optional)
- 8 ounces cream cheese (softened)
- 0.5 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Line a standard muffin tin with 12 cupcake liners.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
Fold in the shredded carrots, drained crushed pineapple, and chopped nuts (if using). Do not overmix.
Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, beating until well blended and smooth.
Once the cupcakes have completely cooled, frost them with the cream cheese frosting using a spatula or piping bag.
Optionally, garnish with additional chopped nuts or decorative sprinkles. Serve and enjoy!
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 351 mg | 15% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 59.9 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 176 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
