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Easy Carrot Cake Cupcakes Recipe

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  • 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

Find it online: https://yumandjoy.com/easy-carrot-cake-cupcakes-recipe/