Homemade carrot cake cupcakes are fluffy and moist, filled with carrots and pineapples. Topped with the perfect cream cheese frosting, these are the perfect treat.
Carrot Cake Cupcakes with Cream Cheese Frosting
I love carrot cake because I feel like it’s slightly healthy because it incorporates a vegetable. Ha Ha, I know this is a fallacy, but we can dream right!
Carrot cake is one of my favorite desserts, which is why I love these cupcakes so much. They’re just a smaller version of a cake and so there’s a little less work involved in making these cupcakes. Homemade carrot cake cupcakes are really easy and you’ll be rewarded with just a little effort.
The best part of the cupcake? Our favorite part is the cream cheese frosting! Our simple frosting is creamy and delicious and makes the perfect topping to these moist cupcakes.
Ingredients
- All-purpose flour
- Baking powder and baking soda
- Salt
- Vegetable oil
- Brown sugar and white sugar
- Water
- Vanilla extract
- Eggs
- Grated carrots
- Crushed pineapples
- Pecans
Instructions
- Preheat oven to 350 degrees and line the cupcake pan with cupcake liners.
- Whisk together flour, baking powder, baking soda, salt, and set aside.
- Using a stand mixer, mix the oil and sugars until well combined.
- Add the dry mixture, water, vanilla extract, and mix. Then slowly add the eggs, one at a time.
- Remove from the stand mixer and fold in the grated carrots, pineapples, crushed peanuts or pecans.
- Scoop out batter into the prepared muffin tins, fill about ¾ full and bake in the oven for 20-25 minutes.
- Allow to completely cool before adding your desired frosting.
Tips and Substitutions
- Use freshly grated carrots. Pre-packaged grated carrots tend to be dry. It’s best to freshly grate carrots for this recipe. Use a food processor to grate the carrots into tiny slivers. This is the easiest method, although you could also use a carrot grater and just individually grate each carrot until you have the amount needed for the recipe.
- Omit pineapple. Feel free to omit the pineapple if you don’t like it. The pineapple does add moisture to the recipe, but it will still be moist if you omit the pineapple.
- Add nuts or raisins. Some people like nuts in their carrot cake while others don’t. This recipe allows for you to add about 1/2 cup of walnuts, pecans, or other chopped nuts into the batter.
- Don’t overfill the cupcake liners. Fill each cupcake liner about 2/3 of the way full. If you overfill, the cupcake will spill over the pan when they are cooking.
- Monitor baking time. Oven vary to be sure to keep an eye on the cupcakes as they near the end of their baking time. You want to remove them while they are just golden and a toothpick inserted comes out clean.
- Double recipe to make 24 cupcakes
How Long Will Homemade Carrot Cake Cupcakes Last?
Unfrosted cupcakes will keep for up to five days in an airtight container in the refrigerator.
Frosted cupcakes will last up to three days at room temperature.
Want More Cupcake Recipes?
Carrot Cake Cupcakes and Cream Cheese Frosting
Ingredients
Carrot Cake Cupcakes
- 1 1/2 cups all-purpose flour sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup grated carrots
- 1/2 cup crushed pineapple
- 1/4 cup chopped peanuts or pecans optional
Cream Cheese Frosting
- 1/4 cup butter unsalted, softened
- 8 ounces cream cheese softened
- 4 cups confectioners sugar sifted
- 1 teaspoon vanilla extract
Instructions
- Directions:
- Preheat oven to 350 degrees Fahrenheit and line the cupcake pan with cupcake liners.
- Whisk together flour, baking powder, baking soda, salt, and set aside.
- Using a stand mixer, mix the oil and sugars until well combined.
- Add the dry mixture, water, vanilla extract, and mix. Then slowly add the eggs, one at a time.
- Remove from the stand mixer and fold in the grated carrots, pineapples, crushed peanuts or pecans.
- Scoop out batter into the prepared muffin tins, fill about ¾ full and bake in the oven for 20-25 minutes.
- Allow to completely cool before adding your desired frosting.
Cream Cheese Frosting
- In a large mixing bowl, beat softened butter and cream cheese until creamy.
- Add one cup of confectioners sugar at a time and mix to combine.
- Add vanilla and beat until creamy.
Nutrition
Did You Make This Recipe?
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