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Carrot Cake Cupcakes Recipe

These delightful carrot cake cupcakes are moist, flavorful, and topped with a rich cream cheese frosting. Perfect for any occasion, they are sure to be a hit with family and friends.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 mixing bowls
  • 1 whisk or electric mixer
  • 1 rubber spatula
  • 1 muffin tin
  • 1 cupcake liners
  • 1 oven
  • 1 cooling rack

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 cup vegetable oil
  • 3 large eggs
  • 2 cups grated carrots About 4 medium carrots.
  • 0.5 cup crushed pineapple, drained
  • 0.5 cup chopped walnuts or pecans Optional.
  • 8 ounces cream cheese, softened
  • 0.25 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
  • In another bowl, beat together the vegetable oil and eggs until smooth. Add the grated carrots and crushed pineapple, mixing until just combined.
  • Gradually add the wet ingredients to the dry ingredients, stirring gently with a rubber spatula until no dry flour remains. If using, fold in the chopped walnuts or pecans.
  • Evenly distribute the batter into the prepared muffin tin, filling each liner about ⅔ full.
  • Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
  • For the frosting, in a mixing bowl, beat together the softened cream cheese and butter until creamy.
  • Gradually add the powdered sugar and vanilla extract, mixing until smooth and fluffy.
  • Once the cupcakes are completely cool, frost them generously with the cream cheese frosting using a knife or piping bag.

Notes

Make sure to grate the carrots finely to ensure even distribution in the cupcake batter.
You can customize the frosting by adding lemon or orange zest for a citrusy flavor.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.