Carrot Cake Cupcakes

Carrot cake has long been a beloved dessert, known for its rich flavors, moist texture, and delightful sweetness. Yet, when transformed into cupcakes, this classic treat takes on an entirely new life, offering a fun, portable version of the traditional dessert that is perfect for any occasion. In recent years, the popularity of homemade desserts has surged, with more people discovering the joy of baking in their own kitchens. There's something uniquely satisfying about the aroma of freshly baked goods wafting through the house, bringing friends and family together for a shared experience.

Discover the joy of baking with these Heavenly Carrot Cake Cupcakes! This delightful twist on the classic carrot cake transforms it into portable, individual treats that are perfect for any occasion. With a moist and fluffy texture, rich flavors, and a luscious cream cheese frosting, these cupcakes are sure to impress. Easy to make and beautiful to serve, they bring warmth and sweetness to gatherings or simply for indulgence at home. Enjoy the wonderful aromas and create lasting memories with every batch!

Print Recipe Pin Recipe

Ingredients

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ cup vegetable oil

1 cup granulated sugar

½ cup brown sugar, packed

3 large eggs

2 cups grated carrots (about 4 medium carrots)

½ cup crushed pineapple, drained

1 tsp vanilla extract

½ cup chopped walnuts or pecans (optional)

Cream Cheese Frosting (store-bought or homemade, recipe below)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Mix the Wet Ingredients: In a large bowl, combine the vegetable oil, granulated sugar, and brown sugar. Whisk until well combined. Add the eggs one at a time, mixing well after each addition.

Incorporate the Carrots and Pineapple: Stir in the grated carrots, crushed pineapple, and vanilla extract until fully combined.

Combine Wet and Dry Mixtures: Gradually fold in the dry ingredients to the wet mixture, being careful not to overmix. If using, gently add in the chopped walnuts or pecans.

Fill the Cupcake Liners: Use a scoop or spoon to fill each cupcake liner about ¾ full with the batter.

Bake: Place the muffin tin into your preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Once baked, remove from the oven and allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Frost the Cupcakes: Once cooled, generously frost each cupcake with cream cheese frosting. Decorate with additional chopped nuts or a sprinkle of cinnamon if desired.

Serve and Enjoy: Serve the cupcakes fresh for the best flavor, and don’t forget to store any leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 cupcakes