Easy Carrot Cake Cupcakes Recipe | YumAndJoy

Easy Carrot Cake Cupcakes Recipe

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

  1. Preheat Oven: Set your oven to 350°F and line a muffin tin with cupcake liners.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. 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.
  4. 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).
  5. 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.
  6. 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

  1. Beat Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
  2. Add Sugar and Vanilla: Gradually add the powdered sugar, beating until fluffy. Mix in the vanilla extract.
  3. 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
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy Carrot Cake Cupcakes Recipe

Easy Carrot Cake Cupcakes Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: asma
  • 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

Units Scale

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

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a separate large bowl, whisk together eggs, brown sugar, granulated sugar, oil, and vanilla until smooth.
  4. Stir in grated carrots, drained pineapple, and walnuts (if using).
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  6. Fill cupcake liners about ¾ full with batter.
  7. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cupcakes cool completely before frosting.
  9. Step 2: Make the Cream Cheese Frosting

    1. In a mixing bowl, beat cream cheese and butter until smooth.
    2. Add vanilla extract and mix.
    3. Gradually add powdered sugar, beating until fluffy and well combined.

    Step 3: Frost & Serve

    1. Pipe or spread the cream cheese frosting onto the cooled cupcakes.
    2. Garnish with extra walnuts or a sprinkle of cinnamon, if desired.
    3. 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
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments