Carrot Cake Cupcakes

Carrot cake has long held a cherished place in the hearts of dessert lovers, celebrated for its moist texture and rich flavors. The delightful combination of sweet carrots, warm spices, and creamy frosting makes it a perennial favorite at celebrations and gatherings. However, in recent years, a new trend has emerged that takes this classic dessert and presents it in a convenient and charming form: carrot cake cupcakes. These mini indulgences offer all the flavors of traditional carrot cake in a portable package, making them perfect for parties, picnics, or simply enjoying at home.

Discover the joy of baking with delightful carrot cake cupcakes, a modern twist on a classic dessert! Bursting with fresh carrots, warm spices, and creamy cream cheese frosting, these mini treats are perfect for any occasion. Whether you’re an experienced baker or just starting out, this recipe guides you through each step, ensuring a flavorful and moist cupcake every time. Perfect for parties, picnics, or a sweet treat at home, satisfy your cravings today!

Print Recipe Pin Recipe

Ingredients

For the Cupcakes:

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup vegetable oil

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups grated carrots (about 4 medium carrots)

½ cup crushed pineapple, drained

½ cup chopped walnuts or pecans (optional)

½ cup raisins (optional)

For the Cream Cheese Frosting:

8 ounces cream cheese, softened to room temperature

½ cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

Pinch of salt

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners to make removal easier once baked.

Mix the Dry Ingredients: In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk together until all the dry ingredients are evenly mixed. Set this mixture aside.

Combine Wet Ingredients: In a large mixing bowl, combine the vegetable oil and granulated sugar. Using an electric mixer set to medium speed, mix until well combined. Add the eggs one at a time, ensuring to mix thoroughly after each addition. Finally, stir in the vanilla extract until everything is smooth.

Incorporate Carrots and Pineapple: Gently fold the grated carrots and drained crushed pineapple into the wet mixture using a spatula. Make sure they are evenly distributed throughout the mixture.

Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Use the mixer on low speed to combine until just mixed; take care not to overmix. If you’re including nuts and raisins, gently fold them into the batter with a spatula.

Fill the Cupcake Liners: Using a spoon or an ice cream scoop, carefully fill each cupcake liner about two-thirds full with the batter. This allows room for the cupcakes to rise.

Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a cupcake; if it comes out clean, they are ready. Once baked, transfer the cupcakes to a wire rack to cool completely.

Prepare the Frosting: While the cupcakes cool, whip up the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Finally, stir in the vanilla extract and a pinch of salt until fully blended.

Frost the Cupcakes: Once the cupcakes have cooled completely, generously frost each one with the cream cheese frosting. You can use a piping bag for an elegant look or a spatula for a more rustic finish.

Decorate (Optional): For a festive touch, consider topping each cupcake with additional chopped nuts, a light dusting of cinnamon, or even a small decorative carrot garnish.

Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 12 cupcakes