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Freshly baked carrot cake cupcakes topped with swirled cream cheese frosting on white plate
John

Carrot Cake Cupcakes

These Carrot Cake Cupcakes are moist, spiced, and topped with rich cream cheese frosting. Perfectly portioned for sharing, they bring all the classic flavors of carrot cake into handheld treats that everyone will love!
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 1/4 cups all-purpose flour sifted
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2/3 cup granulated sugar
  • 1/3 cup brown sugar packed
  • 2 large eggs room temperature
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1 1/2 cups carrots finely grated
  • 1/2 cup crushed pineapple drained
  • 1/2 cup chopped walnuts optional
For the Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat together granulated sugar, brown sugar, and eggs until light and fluffy. Add oil, milk, and vanilla extract; mix until combined.
  4. Stir in the grated carrots and crushed pineapple. Gently fold in the dry ingredients until just combined. Add walnuts if using.
  5. Divide batter evenly among cupcake liners, filling about 2/3 full. Bake for 20–25 minutes, or until a toothpick inserted comes out clean. Let cool completely before frosting.
  6. For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, and beat until fluffy.
  7. Frost cooled cupcakes and garnish with extra walnuts or shredded carrots if desired.

Notes

For added texture, consider mixing in shredded coconut or raisins into the cupcake batter. Store frosted cupcakes in the refrigerator for up to 3 days.
Nutrition Information
  • Calories: 285
  • Total Fat: 12g
  • Saturated Fat: 5g
  • Cholesterol: 45mg
  • Sodium: 220mg
  • Total Carbohydrates: 45g
  • Dietary Fiber: 2g
  • Sugars: 38g
  • Protein: 4g
  • Vitamin A: 110% DV