These Carrot Cake Cupcakes are tasty and wet, packed with mashed pineapple and a balanced mix of seasonings. They’re crowned with a cream cheese frosting you can make yourself. They’re a favourite at potlucks and ideal for parties, get togethers, and showers for brides or newborns. My buddies and relatives always applaud them. This recipe isn’t a big one, so consider making twice the amount.
These tasty cupcakes are impressive, filled with a mix of spices and cream cheese frosting! You realize a cuppie is yummy when you can enjoy them even without frosting. These effortless carrot cupcakes are perfect for people seeking the joy of a carrot cake without the enormous three-layer cake. Sometimes, my darling husband craves a small piece of his beloved desserts. That’s where these cupcakes become helpful, then I offer the extras to my welcoming neighbors.
How Do You Make Carrot Cake Cupcakes?
Start by mixing flour, baking soda, salt, cinnamon, nutmeg, and ginger. Then, in a separate large bowl, whisk eggs, white and brown sugars. Stir in oil, vanilla, pineapple, and carrots. Now, combine wet and dry mixes until consistent and fully moist. Place paper liners in a muffin tray. Pour batter into each liner. Bake until a toothpick comes out clean when inserted in a cupcake. Cool the cupcakes thoroughly on a wire rack before any frosting.
For the frosting, with a stand or handheld mixer, whip the cream cheese and butter until they become smooth and creamy. Mix in vanilla extract. Gradually add powdered sugar until frosting becomes creamy. Finally, apply the frosting on cooled cupcakes and put a few chopped walnuts on top.
Tips For Carrot Cake Cupcakes?
- This recipe is good for 12 cupcakes.
- Ensure the oven is preheated and arrange the cupcakes on the oven’s middle rack.
- Usage of cupcake liners is recommended to avoid sticking.
- Grate your peeled carrots using a box grater. We suggest choosing the size of grate according to your preference. For cupcakes, the smaller grater blade works best.
- You may want to swap or add other nuts like pecans, hazelnuts, almonds, pistachios, or macadamia nuts. Don’t like nuts? Try raisins instead.
- Remember to soften the cream cheese and butter for the frosting ahead of time.
- If you are not planning to use a piping method for the frosting, reduce the frosting ingredients by half. Frosting with a knife won’t require as much.
- Keep the cupcakes in a fridge-tight box. They’ll last for up to 4 days.
Ingredients
Carrot Cake Cupcakes
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- 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
- 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 butter, softened
- 1 teaspoon vanilla extract
- 3½ –4 cups powdered sugar
Directions
1. Set your oven to 350 degrees. Get a 12-muffin tin ready with paper liners.
2. Mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl. Leave it for a bit.
3. In a large bowl, beat eggs, sugar, and brown sugar. Add oil, vanilla, pineapple, carrots, and maybe walnuts.
4. Combine the dry and wet mixtures. Stir until it’s evenly wet. Fill the cupcake liners about 80% full.
5. Cook for 25-27 minutes. Check with a toothpick – if it comes out clean or nearly clean, they’re done. Let them cool on a wire rack before frosting.
6. With a stand mixer or handheld mixer, beat cream cheese and butter. It should be smooth and creamy. Add vanilla extract. Slowly add powdered sugar until the frosting is creamy. Add enough to make it good to pipe.
7. Pipe frosting onto the cupcakes after they’re completely cool. Add chopped walnuts if you want.
Easy Carrot Cake Cupcakes
Ingredients
Carrot Cake Cupcakes
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- 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
- 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 butter softened
- 1 teaspoon vanilla extract
- 3½ –4 cups powdered sugar
Instructions
- Set your oven to 350 degrees. Get a 12-muffin tin ready with paper liners.
- Mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl. Leave it for a bit.
- In a large bowl, beat eggs, sugar, and brown sugar. Add oil, vanilla, pineapple, carrots, and maybe walnuts.
- Combine the dry and wet mixtures. Stir until it’s evenly wet. Fill the cupcake liners about 80% full.
- Cook for 25-27 minutes. Check with a toothpick – if it comes out clean or nearly clean, they’re done. Let them cool on a wire rack before frosting.
- With a stand mixer or handheld mixer, beat cream cheese and butter. It should be smooth and creamy. Add vanilla extract. Slowly add powdered sugar until the frosting is creamy. Add enough to make it good to pipe.
- Pipe frosting onto the cupcakes after they’re completely cool. Add chopped walnuts if you want.
Notes
- We’ve got a recipe here that gives you 12 scrumptious cupcakes. Simple stuff.
- Turn on your oven before you start baking. Always remember – cupcakes go in the middle!
- Using cupcake liners is a good idea. It stops your cupcakes from sticking.
- Before grating the carrots, peel ’em. A box grater does the job perfectly. For cupcakes, my go-to is the one with the smaller holes.
- You’ve got nut options! Swap out or add pecans, hazelnuts, almonds, pistachios, or macadamia nuts. Not into nuts? Use raisins instead.
- Prepare beforehand. Get the cream cheese and butter soft for the frosting.
- If you’re not gonna pipe the frosting, use half the stuff. Piping demands more frosting than spreading with a knife.
- The cupcakes can last four days in the fridge – but only if stored in an airtight container!
