Nothing says cozy comfort like a batch of carrot cake cupcakes fresh from the oven. These beauties pack all the warm spices, tender crumb, and sweet pineapple-carrot flavor you love in traditional carrot cake, but in perfect cupcake form. Topped with silky cream cheese frosting, they’re an easy crowd-pleaser for Easter brunches, spring birthdays, or just because. Another great option for your Spring dessert menu is our Chocolate Strawberry Banana Muffins.
Why You’ll Love These Cupcakes
These carrot cake cupcakes strike the perfect balance: rich without being heavy, spiced just right, and loaded with texture from walnuts and crushed pineapple. Every bite feels homemade and thoughtful, exactly what makes real food so special. Readers always rave about how they disappear fast at gatherings!
Quick Tips for the Best Results
Room-temperature eggs and a gentle hand when mixing the batter keep the cupcakes light and fluffy. Don’t overfill the liners; ¾ full gives that nice domed top. And let them cool completely before frosting; otherwise, the cream cheese topping will melt right off. Little details like these make all the difference.
Perfect for Any Occasion
Whether you’re hosting a casual get-together or need a sweet treat to share, these cupcakes fit right in. They pair beautifully with coffee in the morning or as a dessert after dinner. The warm cinnamon and nutmeg notes make them feel extra seasonal in spring, but honestly, they’re welcome year-round.
Carrot Cake Cupcakes
Ingredients
Cupcakes
- 2 cups (400 g) granulated sugar
- 1 ¼ cups (272.5 g) vegetable oil
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 2 ¾ cups (344 g) all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- 2 teaspoons baking soda
- 1 ½ teaspoons kosher salt
- 1 cup roughly chopped walnuts
- 2 ¼ cups (247.5 g) finely grated carrots
- ½ cup crushed pineapple
Frosting
- 1 block (8 ounces / 226 g) cream cheese, room temperature
- ½ cup (1 stick / 113 g butter), room temperature
- 1 teaspoon vanilla extract
- 4 cups (500 g) confectioners' sugar
Instructions
- Preheat oven to 350°F. Line two standard muffin tins with paper liners (recipe makes about 20 cupcakes).
- In the bowl of a stand mixer fitted with the paddle attachment, combine granulated sugar, vegetable oil, vanilla extract, and eggs. Beat on medium-low speed until the mixture turns light yellow and well blended, about 3 minutes.
- In a separate medium bowl, sift together the all-purpose flour, ground cinnamon, nutmeg, baking soda, and kosher salt.
- With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until combined; avoid overmixing.
- Add the chopped walnuts, grated carrots, and crushed pineapple. Continue mixing on low speed until evenly distributed.
- Scoop the batter into the prepared liners, filling each about ¾ full for a nice domed top.
- Bake for 24 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Transfer the muffin tins to a wire rack. Let cupcakes cool in the tins for 5 minutes, then gently remove them to the rack to cool completely before frosting.
- While the cupcakes cool, prepare the frosting: In the bowl of a stand mixer (or using a hand mixer), beat the cream cheese, butter, and vanilla extract on medium speed for 1-2 minutes until smooth and fully incorporated.
- Add the confectioners’ sugar one cup at a time, mixing well after each addition. Continue until the frosting is light, creamy, and spreadable.
- Spread or pipe the frosting generously onto the cooled cupcakes.
This recipe was inspired by Carrot Cake Cupcakes on iambaker.net
More Desserts
White Cupcakes
Delicious white cupcakes with a moist, fine crumb. Perfect for special occasions, easy to frost, and delightful on their own
Oatmeal Cookies
Indulge in soft and chewy oatmeal cookies – a timeless treat perfect for any occasion!
Sugar Cookie Truffles
Sugar Cookie Truffles are bite-sized treats of crumbled sugar cookies and cream cheese, coated in white chocolate and topped with sprinkles!