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Carrot Cake Cupcakes
These incredibly moist from-scratch carrot cake cupcakes are perfect mini carrot cakes! They are topped with decadent cream cheese frosting.
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
cupcakes
Calories:
464
kcal
Author:
Stefani
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
US Customary
-
Metric
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
Calories:
464
kcal
|
Carbohydrates:
52
g
|
Protein:
4
g
|
Fat:
27
g
|
Saturated Fat:
17
g
|
Cholesterol:
68
mg
|
Sodium:
250
mg
|
Potassium:
284
mg
|
Fiber:
3
g
|
Sugar:
36
g
|
Vitamin A:
2335
IU
|
Vitamin C:
5.5
mg
|
Calcium:
59
mg
|
Iron:
1.4
mg