These carrot cake cupcakes are simply a smaller version of incredibly moist carrot cake! A topping of decadently rich cream cheese frosting rounds off this made-from-scratch cupcake recipe. These cupcakes are simply irresistible!
This scratch cupcake recipe is an all time favorite. While boxed cake mixes are definitely convenient, I like to make carrot cake from scratch for special occasions like Easter.
Special ingredients for this cupcake recipe:
Most of the ingredients I use in this carrot cake cupcake recipe are common in other cake and cupcake recipes.
However, because I like extra moist carrot cake cupcakes, I add a special ingredient. So, here a few notes about the ingredients.
- Sugar – white granulated cane sugar is what I use. For a healthier carrot cake recipe, swap out the granulated sugar and use any sugar alternative that measures cup for cup.
- Spices – I use cardamom, but if you don’t like the taste, it’s fine to leave it out. For a variation, you can also use other spices, like ginger or nutmeg.
- Canned crushed pineapple – You’ll learn why I use this in a minute. For now, I just want to note that it’s important to drain excess liquid from the can. It’s okay if you can’t remove it all.
- Carrots – You want very finely chopped carrots (about the size of a grain of rice). The easiest way to chop carrots is in a food processor. If you don’t have one, use a box grater to make grated carrots instead.
- Oil – I use unrefined coconut oil, as I like the mild coconut flavor. However, you can substitute any mild tasting oil of your choice. Avocado oil and vegetable oil are both good choices.
Cream Cheese Frosting Ingredients
- Cream cheese – Be sure to use blocks of full fat cream cheese and not the spreadable variety that comes in a tub.
- Vanilla extract – If you prefer, you can use a different flavor, such as almond extract.
How Do You Make Moist Carrot Cake?
My secret to making moist carrot cake is just one special ingredient. I make carrot cake cupcakes with pineapple in the batter! I do this because crushed pineapple adds moisture, but without making the cupcakes taste like pineapple.
How to Make Carrot Cake Cupcakes
The first step in making this easy carrot cake cupcake recipe is to pull out the following baking equipment:
- muffin pans (either one 12-cup pan or two 6-cup pans)
- paper liners or silicone muffin cups
- toothpicks or a cake tester
- mixing bowls
- measuring cups and measuring spoons
After your equipment is ready, it’s time to make the carrot cake cupcakes!
- Combine the dry ingredients.
Start by combining the following ingredients together in a large mixing bowl or the bowl of a stand mixer:
- sugar
- baking soda
- baking powder
- salt
- cinnamon
- cardamom
- Add finely chopped carrots or grated carrots and mix to combine.
- Next, add the drained crushed pineapple and mix to combine.
- Add shredded coconut and mix on medium-high speed to combine. (Skip this step if you are leaving the coconut out.)
- After those ingredients are mixed together, add the oil and butter.
I like to use a combination of oil and butter in cupcakes (a lesson I learned after gobs of testing for my vanilla cupcakes). The oil makes cupcakes extra moist, and the butter provides an irreplaceable flavor.
- Lastly, mix in eggs and all-purpose flour.
- Divide the batter evenly between twelve cupcake liners. You want to fill each one about 3/4 full. Now, it’s time to bake!
How Long Does it Take to Bake Cupcakes?
At 350 degrees Fahrenheit, the carrot cake cupcakes will take about 25 minutes to bake.
Using the Toothpick Test
To know for sure if the cupcakes have finished baking, use the toothpick test.
When a toothpick inserted into the center of one cupcake comes out dry, or with a few moist crumbs, they are ready.
Make sure to allow enough time for the cupcakes to cool completely before decorating.
How to Decorate Carrot Cake Cupcakes
There are a number of ways you can decorate the cupcakes. That being said, where carrot cake is concerned, adding cream cheese frosting is a must!
Top each cupcake with a hefty swirl of cream cheese frosting.
To apply the frosting, I like to use a large star tip, like the Ateco 827. After the frosting is on, feel free to sprinkle some chopped pecans on top.
Another option is to top the cupcakes with candied carrot curls. See my post on candied carrot curls for all of the details on how to make them.
You can also break up the curls to make little carrot sprinkles – super cute!
Or, for a more traditional option, top your carrot cake cupcakes with a sugar carrot decoration like Handle the Heat does.
Image from Handle the Heat
Other Carrot Dessert Recipes to Make
- My healthy carrot cake (This one is gluten-free, dairy-free, and paleo diet friendly.)
- Carrot curd (Slather it on bread or use it as filling in cake or cookies.)
- Adorable Easter cupcakes (This is another great recipe for spring!)
- Carrot pie (This is a fun alternative to carrot cake and the brown sugar crust on this pie is incredible!)
- Carrot cake whoopie pies from The Novice Chef (They are adorable!)
Carrot Cake Cupcakes
Ingredients
Carrot Cupcakes Ingredients
- 1/2 cup sugar
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1 cup finely chopped carrots about 2 large carrots, food processed until the size of couscous
- 1 cup drained crushed pineapple
- 1 cup shredded coconut optional
- 1/2 cup raisins optional
- 1/2 cup chopped pecans optional
- 1/4 cup unrefined coconut oil
- 1/4 cup unsalted butter room temperature
- 2 large eggs
- 1 cup all-purpose flour
Cream Cheese Frosting Ingredients
- 8 ounces cream cheese room temperature
- 1/4 cup unsalted butter room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Cupcake Instructions
- Preheat oven to 350 F.
- In a large bowl, combine everything but oil, butter, eggs, and flour.
- Add oil and butter and stir vigorously to combine.
- Add eggs one at a time, combining well after each addition.
- Add flour in 2 batches, mixing until just combined.
- Line a cupcake tin with 12 cupcake liners and divide batter evenly between them. It should come almost all of the way to the top.
- Bake for 25 minutes or until a toothpick comes out dry.
- Remove cupcakes from tin immediately and set on a cooling rack to cool.
Cream Cheese Frosting Instructions
- Use an electric mixer to mix cream cheese and butter until creamy and light, about three minutes on high speed.
- Mix in powdered sugar one cup at a time. You can add more or less to get your desired consistency.
- Mix in vanilla until fully integrated.
- Spread or pipe frosting onto cooled cupcakes.
- Leave at room temperature for up to three days or refrigerate for up to one week.
Notes
- Leave off any of the optional ingredients.
- Swap out a different kind of oil if you don't like coconut oil.
- Make sure that the cream cheese is at room temperature when making the cream cheese frosting.
Nutrition
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