These Easy Carrot Cake Cupcakes are moist, flavorful, and topped with a rich homemade cream cheese frosting. With the addition of crushed pineapple and warm spices, each bite is a perfect balance of sweetness and texture. Whether you’re making them for Easter brunch, a birthday, or just because, these cupcakes are sure to be a hit!
Why You’ll Love This Recipe
- Super moist and packed with flavor
- Crushed pineapple adds natural sweetness and softness
- Warm spices create a rich and comforting taste
- Topped with a creamy, tangy homemade cream cheese frosting
- Perfect for Easter, birthdays, or everyday indulgence
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cupcakes:
- 1 ½ cups grated carrots
- ¼ teaspoon ground ginger
- 1 (8.25-ounce) can crushed pineapple (drained)
- 2 large eggs
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup packed light brown sugar
- 2 teaspoons ground cinnamon
- ½ cup granulated sugar
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ½ cup vegetable or canola oil
- 1 cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- ½ cup unsalted butter (softened)
- 8 ounces cream cheese (softened)
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Directions
Make the Cupcakes
- Preheat Oven: Set your oven to 350°F and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Mix Wet Ingredients: In a large bowl, beat the eggs, granulated sugar, and brown sugar until smooth. Add the oil and vanilla extract, mixing until combined.
- Combine Everything: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated carrots, crushed pineapple, and walnuts (if using).
- Bake: Divide the batter evenly into the cupcake liners, filling each about ¾ full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the Cream Cheese Frosting
- Beat Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
- Add Sugar and Vanilla: Gradually add the powdered sugar, beating until fluffy. Mix in the vanilla extract.
- Frost the Cupcakes: Once the cupcakes are completely cool, spread or pipe the frosting on top. Garnish with extra walnuts if desired.
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 15 minutes
- Bake Time: 20 minutes
- Total Time: 45 minutes
Variations
- Nut-Free Option: Skip the walnuts for a nut-free version.
- Coconut Twist: Add ½ cup shredded coconut for extra texture.
- Raisin Addition: Mix in ½ cup raisins for a traditional carrot cake touch.
- Lemon Zest: Add a teaspoon of lemon zest to the frosting for a citrusy twist.
- Mini Cupcakes: Make mini cupcakes by adjusting the bake time to 10-12 minutes.
Storage/Reheating
- Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
- Refrigeration: Store frosted cupcakes in the fridge for up to 5 days. Let them sit at room temperature before serving.
- Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw before frosting and serving.
- Reheating: If you want a warm cupcake, microwave an unfrosted one for 10-15 seconds.
FAQs
1. Can I use pre-shredded carrots?
Freshly grated carrots are best, as pre-shredded ones are drier and less flavorful.
2. Do I need to drain the pineapple?
Yes, drain it well to avoid excess moisture in the batter.
3. Can I make these cupcakes in advance?
Yes! Bake them a day ahead and store them in an airtight container. Frost before serving.
4. How do I make sure my cupcakes are moist?
Don’t overmix the batter and be sure to use the pineapple, as it adds moisture.
5. Can I use whole wheat flour?
Yes, but the texture will be denser. Try using half all-purpose and half whole wheat for a balance.
6. What’s the best way to frost these cupcakes?
Use a piping bag for a professional look or spread the frosting with a spatula.
7. Can I double the recipe?
Absolutely! Just double the ingredients and bake in batches.
8. Can I make a cake instead of cupcakes?
Yes! Bake in a 9×9-inch pan for about 30-35 minutes.
9. Can I use butter instead of oil?
Oil keeps the cupcakes moist, but melted butter can be used for a richer taste.
10. How do I make these dairy-free?
Use dairy-free cream cheese and butter substitutes for the frosting.
Conclusion
These Easy Carrot Cake Cupcakes are the perfect treat for any occasion. With a moist and flavorful carrot cake base, crushed pineapple for natural sweetness, and a smooth cream cheese frosting, they are guaranteed to impress. Whether for Easter, birthdays, or just because, these cupcakes are a must-try!
Print
Easy Carrot Cake Cupcakes Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Moist and Easy Carrot Cake Cupcakes are packed with fresh carrots, crushed pineapple, warm spices, and crunchy walnuts, then topped with a rich cream cheese frosting! Perfect for Easter, brunch, or any occasion, this easy recipe will have everyone coming back for more.
Ingredients
For the Cupcakes:
- 1 1/2 cups grated carrots
- 1 (8.25 oz) can crushed pineapple, drained
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup vegetable or canola oil
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 3 1/2 cups powdered sugar
Instructions
Step 1: Prepare the Cupcakes
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate large bowl, whisk together eggs, brown sugar, granulated sugar, oil, and vanilla until smooth.
- Stir in grated carrots, drained pineapple, and walnuts (if using).
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fill cupcake liners about ¾ full with batter.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely before frosting.
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Step 2: Make the Cream Cheese Frosting
- In a mixing bowl, beat cream cheese and butter until smooth.
- Add vanilla extract and mix.
- Gradually add powdered sugar, beating until fluffy and well combined.
Step 3: Frost & Serve
- Pipe or spread the cream cheese frosting onto the cooled cupcakes.
- Garnish with extra walnuts or a sprinkle of cinnamon, if desired.
- Serve and enjoy!
Notes
- For extra moisture, add 2 tablespoons applesauce to the batter.
- Store cupcakes in the refrigerator for up to 4 days.
- Let the cupcakes sit at room temperature before serving for the best texture.
- Make-ahead tip: Unfrosted cupcakes can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American