These delicious moist Carrot Cake Cupcakes with crushed pineapple and the perfect blend of spices, all topped with a homemade cream cheese frosting. They are one of my most requested potluck recipes and are perfect for parties, shindigs, bridal showers, and baby showers. My friends and family rant and rave about them. Please keep in mind this is a small-batch recipe, so you may want to double it.
These beautiful cupcakes are the cat’s meow with plenty of flavors from spices and cream cheese frosting! You know a cupcake is delicious when you can eat them endlessly without frosting. These easy-to-make carrot cupcakes are ideal for anyone looking for a little carrot cake fix without making the colossal three-layer cake. Sometimes my sweet hubby needs a little taste of one of his favorite desserts. So these come in so handy, and then I can donate the rest to my more than willing neighbors.
How do you make Carrot Cake Cupcakes?
First, whisk together flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger in a medium bowl. Set that aside for a few minutes. Next, beat the eggs, sugar, and brown sugar in a large bowl. Stir in the oil, vanilla, pineapple, and carrots. Add the dry ingredients to the wet ingredients and stir just until combined and evenly moistened. Add paper liners to a standard cupcake pan. Fill the cupcake liners almost all the way up with batter. Bake until a toothpick inserted in the top comes out clean or with a few moist crumbs. Cool the cupcakes completely on a wire rack before frosting them.
To make the frosting, using a stand mixer with a paddle attachment or a handheld mixer, beat the cream cheese and butter until smooth and creamy. Add the vanilla extract and beat until incorporated. Then, gradually add the powdered sugar until the frosting is creamy. Finally, frost the fully cooled cupcakes and sprinkle them with a few chopped walnuts.
Helpful tips for making Carrot Cake Cupcakes
- This is a small batch recipe that makes 12 cupcakes.
- Always preheat the oven and load the cupcakes on the middle rack in the center of the oven.
- For best results, use cupcake liners, so they don’t stick.
- Peel your carrots first and use an old-fashioned box grater to grate the carrots. It is really a matter of preference what size grate you would like to use. With cupcakes, I use the small grater blade.
- Other nuts that you might consider substituting or adding include pecans, hazelnuts, almonds, pistachios, or macadamia nuts. If you don’t like nuts try raisins.
- Plan in advance and soften the cream cheese and butter for the frosting.
- If you choose not to pipe on the frosting, then cut the frosting ingredients in half. You will not need that much if frosting the cupcakes with a knife.
- Store the cupcakes in an airtight container in the fridge for up to 4 days.
More dessert recipes to try!
Carrot Cake Cupcakes
The best carrot cupcake recipe with crushed pineapple and the perfect blend of spices, all topped with a delectable four-ingredient cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: dessert
- Method: bake
- Cuisine: southern
Ingredients
Carrot Cake Cupcakes
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 large eggs room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 (8.25 ounce) crushed pineapple (do not drain)
- 1 ½ cups peeled and finely grated carrots
- 1 cup chopped walnuts (optional)
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 3½ –4 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees. Line a standard 12-count muffin tin with paper liners.
- Whisk together flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger in a medium bowl. Set that aside for a few minutes.
- Beat the eggs, sugar, and brown sugar in a large bowl. Stir in the oil, vanilla, pineapple, carrots, and, if desired, walnuts.
- Add the dry ingredients to the wet ingredients and stir just until combined and evenly moistened. Fill the cupcake liners about four-fifths of the way up with batter.
- Bake for 25-27 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool the cupcakes completely on wire racks before frosting them.
- Using a stand mixer with a paddle attachment or a handheld mixer, beat the cream cheese and butter until smooth and creamy. Add the vanilla extract and beat just until incorporated. Gradually add the powdered sugar and beat on medium until the frosting is creamy. Add enough powdered to make it thick enough to pipe.
- Spoon the frosting into a piping bag and pipe it on the cupcakes after they are completely cool. If desired, sprinkle with chopped walnuts.
Notes
- This is a small batch recipe that makes 12 cupcakes.
- Always preheat the oven and load the cupcakes on the middle rack in the center of the oven.
- For best results, use cupcake liners so they don’t stick.
- Peel your carrots first and use an old-fashioned box grater to grate the carrots. It is really a matter of preference what size grate you would like to use. With cupcakes, I use the small grater blade.
- Other nuts that you might consider substituting or adding include pecans, hazelnuts, almonds, pistachios, or macadamia nuts. If you don’t like nuts try raisins.
- Plan in advance and soften the cream cheese and butter for the frosting.
- If you chose not to pipe on the frosting, then cut the frosting ingredients in half. You will not need that much if frosting the cupcakes with a knife.
- Store the cupcakes in an airtight container in the fridge for up to 4 days.
Keywords: how to make carrot cake cupcakes, carrot cupcake recipe, carrot cake cupcake recipe
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John
These Carrot Cake Cupcakes are my favorite dessert to have, I recently tried out the recipe, and it was amazing! I have a huge sweet tooth, and these cupcakes hit the spot. The recipe was easy to follow, and the result was delicious. The cupcakes were the perfect texture, and the cream cheese frosting was the perfect addition. It added a nice tangy flavor to the cupcakes. I recommend this carrot cake cupcakes recipe to anyone looking for a tasty treat to satisfy their sweet tooth. Five stars! I am hoping to make this recipe again soon for my birthday in July!
★★★★★
Beth Pierce
Thanks, John! I am so glad that you like the carrot cupcake. Happy early birthday!
Callin Porter
Perfect Small batch recipe! Just made for my birthday on Sunday. All 12 might not make it to the picnic.
★★★★★
Beth Pierce
Happy belated birthday! So glad that you liked them!
May
These are delicious to look at! Are they like as small as finger cupcakes? Cause I tend to eat too much of those. The frosting looks perfect. I’m not sure about the size of the grated carrots, didn’t know there were sizes for those.
★★★★★
Jack
These are the best carrot cake cupcakes I have ever had. And I’m eating carrots for my eye health. Thank you for sharing!
★★★★★
Nicole Bertrand
Carrot cake is my absolute favorite, and these cupcakes are just as good and so much easier to make!
★★★★★
Sangeetha S
I love the addition of crushed pineapple and all those warm spices – it sounds like they would be so moist and flavorful. And of course, cream cheese frosting is the perfect finishing touch. I can see why they are one of your most requested potluck recipes – I’m definitely going to have to give this recipe a try soon! Thanks for sharing.
Beth Pierce
The pleasure is all mine!
Barbie Ritzman
Carrot cake cupcakes sound so yummy. I love carrot cake, so I need to make these.
★★★★★
briannemanz
I love these cupcakes especially when I can top them off with the absolute best cream cheese frosting.
★★★★★
Beth Pierce
Thanks, Brianne! I agree!
beth
I love these soft, fluffy, and moist carrot cake cupcakes! These cupcakes are always a hit!
★★★★★
Beth Pierce
Thanks, Beth! So glad tht you enjoyed them!
Neely Moldovan
My husband loves these carrot cake cupcakes! They are the best.
Monidipa
I’m delighted to have come across your recipe for carrot cupcakes! Your instructions were easy to follow, and the finished product was incredibly scrumptious.I will make these again!
★★★★★
Nyxie
Ohh these look delicious! I do love carrot cake, and have never had them in cupcake form! What a great idea!
Ivana
This recipe is just perfect, I love the spices, cinnamon and grated nutmeg, all goes so well with grated carrot, simply lovely.
★★★★★
Beth Pierce
Thanks, Ivana!
Dana
We love carrot cake in our house! We definitely will be trying your carrot cake cupcake recipe!
★★★★★
Beth Pierce
Thanks, Dana! Enjoy!
Janis Woolpert
I made these this weekend. Very good, but the recipe made 23 cupcakes. My muffin pan may be slightly smaller than usual, but not by much.
Vickie
Hello Beth :
Happy Easter to , you , And your Family … this is so funny I made these Cupcake / Muffin today” – from your recipes …This was before I seen this , email , Thanks for posting this email , it gave me a big >Smile , I made them in some mini Bunny pans I have a 6 pan tray , an the rest of the mix , in a 6-pan tray mini Bundt cakes , I will icing them tomorrow , with , some of the cream cheese frosting , & Easter decoration and Sprinkles !!!
Happy Easter again , have a Great Weekend
Vickie
★★★★★
Beth Pierce
Sounds like you had a blast! I am so glad that you enjoyed them! Happy Easter to you and your family!
Paula Richie
Your Carrot Cake Cupcakes were absolutely scrumptious! I will make them again. Thanks for sharing!
Celebrate Woman Today
What a treat! Small heavenly tasting cupcakes for any occasion.
Karen
These carrot cakes omg!!! I can’t wait to make your recipe, can’t wait! This looks so good….
Luna S
I 100% need to make these, they look amazing. I love carrot cake, but haven’t had it in ages.
Rhian westbury
Oh crushed pineapple in a carrot cake sounds lovely, I bet it’s super fresh. I only got into carrot cake a few years ago and didn’t know what I had been missing out on.
Samantha Donnelly
Great cupcake recipe. These disappeared so fast. Now my family wants me to make them for Easter! They are much easier to make than a layer cake.
★★★★★
Marie
I always wanted to bake a carrot cake, but these look so much easier. Thanks for the recipe. I will try this at our next family gathering.
★★★★★
Lavanda Michelle
The addition of crushed pineapple to these delectable cupcakes is truly fantastic. As avid fans of carrot cake, it’s wonderful to have a single serving option!
Beth Pierce
So true, Lavanda! I am glad that you enjoyed them cupcakes!
Sarah Stockley
My son was telling me how he wanted to try carrot cake, so we decided to make these cupcakes. The recipe was easy to follow and the cakes were so tasty
★★★★★
Beth Pierce
Thanks, Sarah! I am so glad that you and your son liked the carrot cake cupcakes.
Diane
Do you drain the pineapple?
Beth Pierce
No I do not
Khushboo
These are great carrot cake cupcakes. I loved the white chocolate cream cheese frosting!
Jasmine Martin
I am a huge fan of carrot cake in general so I know I am going to love these carrot cupcakes. I am definitely going to make these.
Christine H
Carrot cake isn’t usually my first choice but these sound delicious. I love the of cupcakes instead of a cake. I can handle baking these!
Lavanda Michelle
I love a good carrot cake. I can’t wait to try these cupcakes, they look so delicious.
Victoria
These sound and look absolutely delightful! Thanks for the recipe, it looks simple enough even for me!
Kitchen Mosaic Backsplash
Carrot cakes and cupcakes are my wife’s favorite desserts…I can’t wait to make it for her, I never even thought this would be possible!!! Thank you so much for the recipe.
Beth Pierce
My pleasure. I hope you and your wife enjoy them!
Luna S
I love carrot cake, but having it in this easy-to-eat smaller version is even better! I will make these again soon!
★★★★★
Indu Indra
These amazing carrot cupcakes are spoiling me. I can’t stop eating them!
Brianne
Holy. Moly. These were so good! I love carrot cake, and I love cupcakes so this was a real hit for me. Winner!
★★★★★
MJ Wisniewski
These look delicious. Could you omit the milk chocolate from the frosting?
Beth Pierce
Yes you most certainly can
Victoria
Just made these and they smell wonderful! Too hot to try one yet or frost, but my only thing I’m wondering is WHY they didn’t dome up? They came out flat. My baking soda and powder are NOT outdated. Any possible reason? Thank you,
★★★★★
Beth Pierce
It is hard to trouble shoot when I was not there. Perhaps the batter was overmixed or the oven was not preheated enough.
Grace Pratt
Do I need to adjust the recipe if I leave out the nuts?
Beth Pierce
No you do not.
Anjali
I absolutely love carrot cake, and I love these carrot cake cupcakes even more!! They were perfectly sweet and that icing is to die for! Yumm!!
★★★★★
Chichi
These carrot cakes looks so moist and delicious. Definitely making them. Thanks for sharing.
★★★★★
Jacqueline Meldrum
Those look lush! I could happily grab one right now for breakfast.
★★★★★
Jamie
I love all the spices in here and that frosting looks so decadent! I’m planning on making this with my niece this weekend. Thank you!
★★★★★
Alexandra
The crushed pineapple is such a great addition to these delicious cupcakes. We love carrot cake and it’s lovely to have an individual serve!
★★★★★
Sandra
My kids loved it! I really can’t wait to make it again!
★★★★★
Toni
This is really amazing! Everyone at my house couldn’t stop eating these!
★★★★★
Erin
These Carrot Cake Cupcakes would disappear in our house!
★★★★★
Jen
I love getting the crushed pineapples in each bite. Such a great addition to the carrot cake. So good!
★★★★★
Amanda
Carrot cake is my favorite I cannot wait to try this!
Heidi
Do I need to adjust anything else if I leave out the pineapple? I’m allergic to it.
Beth Pierce
I think I would add some applesauce because of lost moisture.
Xiomara Rivera
Hi. I made this recipe in small cake pans and it is delicious, but the cake sank in the middle. Why? ? thank you for your help.
Beth Pierce
Oh sometimes baking does not go as planned. So sorry to hear that. Could your oven temperature be off? Could your baking powder of baking soda be old and ineffective. I have never had trouble with these cupcakes bit I have never tried to change it to a cake.
Linda
These look delicious. I will add 1/2 cup coconut and golden raisins instead of chocolate chips. I enjoy so many of your recipes and enjoy your comments as well. Have a great day!
Jessica Lee
How many cupcakes does this recipe make? I don’t see it written anywhere.
Beth Pierce
So sorry about the delay. I was shopping and cleaning and completely forgot to jump on here and check messages. Holidays will do that to you! The recipe makes 12 cupcakes.
Jessica Lee
Thank you. I made them for Easter and they were perfect!
Beth Pierce
So glad they were perfect for your Easter! LOVE IT!!
Amy
Is it a half cup of canola oil? Making them now but don’t want to screw anything up 🙂
Beth Pierce
Oh my apologies. Yes it is 1/2 cup. It is fixed. I am feeling a little under the weather today and I am dragging. Did you use 1/2 cup? I sure hope so!
Amy
I did and they turned out perfectly 🙂
Brenda Taylor
I love carrot cake. It’s my favorite. I can’t wait to try these. The recipe looks delicious. So far I have tried just about all of your recipes and I and my family have been very pleased. I did not try yesterday’s recipe but only because we’re not big buffalo sauce people. But Carrot Cake Cupcakes with that yummy frosting … perfect.
bpierce
Glad you like so many of my recipes and thanks so much for the compliments. Sweet comments like yours are what keeps me creating and cooking!
Karen A.
Carrot cake is a favorite of mine but a whole cake is just too much. These look perfect! Will definitely have to try them! Did I miss it–how many does the recipe make?
bpierce
Oh my goodness. These are so good! I am dreaming about them now! The recipe makes 12-15 depending on how high you fill your cupcake wrappers.