Carrot Cake Cupcakes are a moist, spiced dessert packed with grated carrots, warm spices, and often enhanced with nuts or raisins. Topped with a creamy cream cheese frosting, they offer all the comfort of classic carrot cake in a portable, party-ready form. Perfect for springtime gatherings, birthdays, or anytime you crave a sweet and slightly tangy treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarbrown sugareggsvegetable oilvanilla extractgrated carrotspineapple (crushed and drained)walnuts or pecans (optional)raisins (optional)baking sodabaking powdercinnamonnutmegclovesaltcream cheesebutterpowdered sugar

directions

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

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and clove.

In another bowl, beat the eggs with sugar and brown sugar until light. Add oil and vanilla extract and mix until well combined.

Stir in the grated carrots and crushed pineapple. Fold in nuts and raisins if using.

Gradually add the dry ingredients to the wet mixture and stir until just combined.

Fill cupcake liners about 2/3 full with the batter.

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

For the frosting, beat softened cream cheese and butter until smooth. Gradually add powdered sugar and mix until fluffy.

Once cupcakes are fully cooled, frost with the cream cheese frosting.

Servings and timing

This recipe yields approximately 12-14 cupcakes.Preparation time: 20 minutesBaking time: 20 minutesCooling and frosting time: 30 minutesTotal time: 70 minutes

Variations

Add shredded coconut for extra texture and flavor.

Swap pineapple with applesauce for a different fruit profile.

Top with chopped candied ginger or orange zest for a twist.

Use gluten-free flour to make them suitable for gluten-sensitive guests.

storage/reheating

Store frosted cupcakes in the refrigerator in an airtight container for up to 5 days.Bring to room temperature before serving.For longer storage, freeze unfrosted cupcakes for up to 2 months and frost after thawing.

FAQs

Can I make these cupcakes without nuts or raisins?

Yes, they are completely optional and can be omitted for a smoother texture.

Why is there pineapple in carrot cake?

Crushed pineapple adds moisture and a slight tang that complements the sweetness of the carrots.

Can I use pre-shredded carrots?

Freshly grated carrots are recommended for better texture and moisture, but pre-shredded can work in a pinch.

How do I prevent cupcakes from sinking?

Avoid overmixing the batter and ensure your leavening agents are fresh.

Can I make mini cupcakes?

Yes, adjust baking time to 10–12 minutes and reduce the amount of batter per cup.

Is cream cheese frosting necessary?

It’s traditional and complements the spice cake, but you can use buttercream or whipped cream instead.

How do I make the frosting stiffer?

Add more powdered sugar gradually until the desired consistency is reached.

Can I make these cupcakes ahead of time?

Yes, they can be made a day in advance and stored in the fridge.

What’s the best way to frost them?

Use a piping bag for a neat swirl or spread with a knife for a rustic look.

Do I need to peel the carrots?

Yes, peeling is recommended to remove any bitterness or dirt from the skin.

Conclusion

Carrot Cake Cupcakes are a delightful way to enjoy the comforting flavors of traditional carrot cake in a smaller, individual form. Whether you dress them up with extras or keep them simple and classic, they’re a versatile and beloved treat that’s always a crowd-pleaser.