Description
Carrot cake cupcakes bring all the flavor of classic carrot cake in perfect individual portions. These moist, spiced cupcakes get topped with tangy cream cheese frosting. Perfect for parties, bake sales, or when you crave something sweet without making a whole cake.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F. Line muffin tin with cupcake liners and set aside.
2. Whisk together flour, baking soda, cinnamon, and salt in large bowl. Set aside while preparing wet ingredients.
3. Beat sugar and oil together. Add eggs one at a time, mixing well after each addition.
4. Add dry ingredients to wet mixture and stir until just combined. Fold in carrots, pineapple, and walnuts gently.
5. Fill liners 2/3 full with batter. Bake 20-22 minutes until toothpick inserted comes out clean.
6. Beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla. Beat until smooth and creamy.
7. Cool cupcakes completely before frosting. Pipe or spread frosting generously on top. Garnish with chopped walnuts if desired.
Notes
Freshly grated carrots work best for moisture and texture. Pre-shredded carrots from bags are too dry.
Crushed pineapple adds moisture and subtle sweetness. Drain well to prevent soggy batter.
Room temperature cream cheese and butter create smooth frosting. Cold ingredients make lumpy frosting.
Don’t overmix batter or cupcakes become dense. Mix until just combined for tender texture.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 285
- Sugar: 32g
- Sodium: 195mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg