Carrot Cake Cupcakes
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I love carrot cake, I will take it in any form. These carrot cake cupcakes are the perfect size. They are preportioned and help me with my carrot cake addiction. I limit myself to more more that 2 cupcakes in a day. Carrot cakes is also a must have Spring treat in my book.
This carrot cake includes crushed pineapple. It gives the cake texture and sweetness. There is also a good combination of spices – cinnamon, ginger, and cloves. I also love nuts in my carrot cake. My family does not. You can use pecans or walnuts. I personally prefer wanuts. You can include them in the batter. You can even use them on top of the cupcakes, but nuts are completely optional.
The cupcakes are topped with traditional cream cheese frosting. It is pure creamy cream cheese goodness with just the right amount of sweetness. If you love coconut with carrot cake, you could even add some shredded coconut on top. I found these cute carrot picks from Walmart around Easter time to put on top of these delicious babies.
Ingredients for Carrot Cake Cupcakes
- CRUSHED PINEAPPLE
- LARGE EGGS
- SUGAR
- BROWN SUGAR
- CANOLA OR VEGETABLE OIL
- VANILLA
- FLOUR
- BAKING SODA
- SALT
- GROUND CINNAMON
- GROUND GINGER
- GROUND CLOVES
- PECANS OR WALNUTS
- FINELY GRATED CARROTS
- BUTTER
- CREAM CHEESE
- HEAVY CREAM
- POWDERED SUGAR
Instructions for Carrot Cake Cupcake Recipe
Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Line 24 muffin cups with paper cupcake liners to ensure easy removal after baking. Set the prepared muffin tin aside.
Mix the Wet Ingredients: In a large bowl of a stand mixer, whisk together the crushed pineapple and eggs until the mixture is smooth and well combined. Add both the granulated sugar and brown sugar, mixing until fully incorporated. Gradually drizzle in the oil and vanilla extract, blending until smooth.
Combine the Dry Ingredients: In a separate bowl, use a whisk to stir together the flour, baking soda, salt, cinnamon, ginger, and cloves. Slowly add the dry ingredients to the wet mixture in the stand mixer, beating just until incorporated. Be careful not to overmix.
Add the Carrots and Nuts: Fold in the finely shredded carrots and chopped nuts (if using) gently, ensuring they are evenly distributed throughout the batter.
Fill and Bake: Spoon the batter into the lined muffin cups, filling each about two-thirds full. Bake in the preheated oven for 18-23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
Make the Cream Cheese Frosting: To prepare the frosting, cream together the butter, cream cheese, and vanilla in the bowl of a stand mixer. Beat for about 2 minutes until the mixture is light and creamy. Gradually add powdered sugar, alternating with heavy cream, until the frosting reaches a light, fluffy consistency.
Frost and Store: Pipe or spread the cream cheese frosting onto the cooled cupcakes. For best results, store the frosted cupcakes in the refrigerator, covered, until ready to serve.
Frequently Asked Questions
Can I use fresh pineapple instead of crushed canned pineapple?
Yes! You can use fresh pineapple, but you’ll need to blend or finely crush it to match the texture of canned pineapple. Be sure to drain any excess liquid to avoid making the batter too wet.
How do I know when the cupcakes are done baking?
Insert a toothpick into the center of a cupcake—if it comes out clean or with just a few crumbs, they’re ready. Be careful not to overbake, as this can make the cupcakes dry.
Can I use store-bought frosting instead of homemade?
Yes, store-bought cream cheese frosting can be a convenient alternative if you’re short on time. However, the homemade cream cheese frosting recipe brings a fresher flavor and creamier texture to the cupcakes.
How should I store these cupcakes?
Store the frosted cupcakes in the refrigerator in an airtight container to keep them fresh. They can be stored for up to 3 days.
Can I make these cupcakes ahead of time?
You can bake the cupcakes ahead of time and freeze them (without frosting) for up to a month. Let them thaw and frost them fresh before serving for the best results.
Can I make a gluten-free version of this recipe?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend that works well for baking. Ensure other ingredients, like the baking soda, are also gluten-free.
What is the best way to finely grate the carrots?
Use the smallest grating side to finely shred the carrots. Hold the grater at an angle over a plate or bowl and run the carrot down the grater in smooth strokes. You can also attach the shredding disk to your food processor for a quicker option. Process the carrots until finely shredded, stopping periodically to check the texture.
FOR MORE RECIPES LIKE THIS, TRY:
Carrot Cake Cupcakes
Real Mom Kitchen
Equipment
Ingredients
For the cupcakes:
- 8 oz can crushed pineapple, drained
- 4 eggs
- 1 cup sugar
- 1 cup brown sugar
- 1 cup vegetable or canola oil
- 2 tsp vanilla
- 2 cups flour
- 2 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup chopped pecans or walnuts optional
- 2 cups finely shredded carrots
For the frosting:
- ¼ cup butter softened
- 8 oz pkg cream cheese, softened
- 2 tsp vanilla extract
- ¼ cup heavy cream
- 4 powdered sugar
Instructions
- Preheat oven to 350 degrees.
- Line 24 muffin cups with 24 paper liners. Set aside.
- In the bowl of a stand mixer, whisk together the crushed pineapple and eggs until combined. Add in both sugars and mix until combined. Slowly mix in the oil and vanilla extract.
- Add in the flour, baking soda, salt, cinnamon, ginger, and cloves and beat until just incorporated. Fold in shredded carrots and chopped nuts (if desired) until combined.
- Fill each muffin cup 2/3 of the way full with batter. Bake at 350 degrees for 18-23 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
- To make the frosting: Cream together the butter, cream cheese, and vanilla in the bowl of a stand mixer. Beat for 2 minutes until creamy. Gradually add in the powdered sugar, alternating with the heavy cream until frosting is light and fluffy.
- Pipe or spread the frosting onto the cooled cupcakes. Store cupcakes covered in the refridgerator. Makes 24 cupcakes.
Nutrition
This recipe is adapted from The Domestic Rebel.
