Description
These easy, moist carrot cake cupcakes are packed with finely grated carrots, warm spices, and a dreamy cream cheese frosting. Perfect for any occasion, they’re a nostalgic treat that’s quick to make and always a crowd-pleaser.
Ingredients
Scale
- 1 1/4 cups (160g) all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 2 large eggs, room temperature
- 1/2 cup (120ml) vegetable oil or mild olive oil (canola or avocado oil preferred)
- 1 teaspoon vanilla extract
- 1 1/2 cups (about 3 medium) finely grated carrots, peeled
- 1/2 cup (110g) crushed pineapple, well-drained
- 1/2 cup (60g) chopped toasted walnuts or pecans (optional)
- 1/4 cup (35g) raisins or golden raisins, soaked and drained (optional)
- 1/4 cup unsweetened shredded coconut (optional)
- For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 1 1/2 cups (180g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Peel and finely grate 3 medium carrots (about 1 1/2 cups).
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk together eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth.
- Fold in grated carrots and crushed pineapple. If using, add walnuts and raisins.
- Add dry ingredients to wet ingredients and stir gently with a spatula until just combined.
- Divide batter evenly among the 12 liners (about 2/3 full each).
- Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting: In a large bowl, beat together cream cheese, butter, powdered sugar, vanilla, and salt until smooth and fluffy (2-3 minutes).
- Frost cooled cupcakes generously. Decorate with extra nuts, coconut, or cinnamon if desired.
- Serve and enjoy! Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
Finely grate carrots for the best texture. Toasting nuts enhances flavor. Don’t overmix the batter for tender cupcakes. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, use plant-based cream cheese and butter. Cupcakes freeze well unfrosted for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 21
- Sodium: 180
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 34
- Fiber: 1
- Protein: 3
Keywords: carrot cake cupcakes, easy carrot cake, cream cheese frosting, moist cupcakes, Easter dessert, spring baking, kid-friendly, nut-free option, gluten-free option, best carrot cake