Go Back
–+ servings

Carrot Cake Cupcakes

Deliciously moist Carrot Cake Cupcakes topped with creamy cream cheese frosting, perfect for any occasion and full of warm flavors.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine American, Baked Goods
Servings 12 cupcakes
Calories 250 kcal

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour This is the backbone of your cupcakes, ensuring they have that classic, fluffy texture.
  • 2 cups granulated sugar For that sweet touch, making every bite burst with flavor.
  • 1 teaspoon baking powder A leavening agent that helps your cupcakes rise beautifully.
  • 1 teaspoon baking soda A leavening agent that helps your cupcakes rise beautifully.
  • 1/2 teaspoon salt A pinch of salt enhances all the other flavors—don’t skip it!
  • 1 teaspoon ground cinnamon Gives the cupcakes a warm flavor.
  • 1/2 teaspoon ground nutmeg Gives the cupcakes a warm flavor.

Wet Ingredients

  • 1/2 cup crushed pineapple, drained Adds moisture and a bit of sweetness.
  • 3 large eggs Vital for binding the mixture and adding richness.
  • 1 cup vegetable oil Keeps your cupcakes wonderfully moist.
  • 2 cups grated carrots Freshly grated carrots add a natural sweetness and vibrant color.
  • 1 cup chopped walnuts Optional for a little crunch; you can skip them if you prefer a smoother texture.

Frosting

  • 8 oz cream cheese, softened The base for our delightful frosting.
  • 4 cups powdered sugar Sweetening up our frosting and giving it that creamy consistency.
  • 1 teaspoon vanilla extract Adds an extra depth of flavor.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • Line a cupcake tray with paper liners.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In another bowl, beat the eggs and then add in the vegetable oil, crushed pineapple, and grated carrots. Stir until well combined.
  • Gradually mix the wet ingredients into the dry ones, being careful not to overmix.
  • Using a spoon or a cookie scoop, divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Baking

  • Place your tray in the preheated oven and bake for 18-20 minutes.
  • Let the cupcakes cool in the pan for a few minutes before transferring to a wire rack.

Frosting

  • Beat the softened cream cheese until smooth, then gradually add the powdered sugar and vanilla extract. Mix until creamy and fluffy.
  • Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

Serving

  • Admire your beautiful creation, then take a moment to enjoy your delicious Carrot Cake Cupcakes!

Notes

If you want a richer flavor, consider toasting your walnuts before adding them to the batter. Make sure your eggs and cream cheese are at room temperature. You can also add a pinch of ginger for an extra kick.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 3gSodium: 170mgFiber: 1gSugar: 20g
Keyword Baking, Carrot Cake, Cream Cheese Frosting, cupcakes, Dessert Recipe
Tried this recipe?Let us know how it was!