Carrot Cake Cupcakes

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These Carrot Cake Cupcakes are a delightful dessert that combines warm spices, shredded carrots, and crushed pineapple for a moist and flavorful treat. Topped with a creamy homemade cream cheese frosting, they offer the perfect balance of sweetness and tanginess. Whether for Easter, a springtime celebration, or any occasion, these cupcakes are sure to impress!

Course Dessert

Cuisine American

Keyword cake, carrot cake, Christmas, Easter, homemade cupcakes

Prep Time 30

Cook Time 23

Servings cupcakes

Calories 301kcal

Author Laura

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.

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