Why You’ll Love This Recipe

Carrot Cake Cupcakes are moist, fluffy, and warmly spiced individual cakes filled with shredded carrots, nuts, and a hint of cinnamon. Topped with a rich cream cheese frosting, these cupcakes are perfect for springtime gatherings, Easter celebrations, or anytime you want a cozy and delicious dessert. Their individual serving size makes them ideal for sharing and easy portion control.

ingredients

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

all-purpose flourgranulated sugarsaltbaking powderbaking sodacinnamonnutmegeggsvegetable oilvanilla extractshredded carrotscrushed pineapples (drained)chopped walnuts or pecans (optional)cream cheeseunsalted butterconfectioners’ sugar

directions

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

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

In a separate bowl, beat the eggs, granulated sugar, oil, and vanilla extract until well combined.

Gradually add the dry ingredients into the wet mixture, mixing just until incorporated.

Fold in the shredded carrots, crushed pineapple, and nuts (if using).

Spoon the batter into the cupcake liners, filling each about 2/3 full.

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

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

Prepare the cream cheese frosting by beating together the cream cheese and butter until smooth.

Gradually add the confectioners’ sugar and beat until fluffy.

Once cupcakes are cool, frost generously and top with a sprinkle of chopped nuts if desired.

Servings and timing

This recipe yields approximately 12 cupcakes.
Preparation time: 15 minutes
Baking time: 18–22 minutes
Cooling and frosting time: 30 minutes
Total time: 1 hour

Variations

Add raisins or shredded coconut for extra texture.

Swap walnuts for pecans or leave out the nuts for a nut-free version.

Top with candied carrot curls or a dusting of cinnamon for decoration.

Use whole wheat flour for a more wholesome twist.

Make mini cupcakes for bite-sized treats.

storage/reheating

Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days.
Let them come to room temperature before serving for the best flavor and texture.
Unfrosted cupcakes can be frozen for up to 2 months; thaw and frost when ready to serve.

FAQs

Can I make these cupcakes ahead of time?

Yes, they keep well and can be made a day or two in advance.

Can I use pre-shredded carrots?

Freshly shredded carrots work best as they’re more moist and flavorful.

Is it necessary to use pineapple?

It adds moisture and flavor, but you can omit it if preferred.

How do I prevent cupcakes from sinking?

Avoid overmixing the batter and don’t open the oven door too early during baking.

Can I use a different frosting?

Yes, buttercream or whipped cream can be used, but cream cheese is the classic choice.

Are these cupcakes suitable for kids?

Yes, they’re sweet, soft, and packed with hidden veggies.

What kind of oil is best?

Neutral oils like vegetable or canola work best for flavor and moisture.

Can I make this recipe gluten-free?

Yes, substitute a 1:1 gluten-free flour blend.

Do I have to toast the nuts?

Toasting enhances their flavor but is optional.

Can I double the recipe?

Absolutely, just divide the batter evenly among two cupcake pans.

Conclusion

Carrot Cake Cupcakes bring together the comforting flavors of classic carrot cake in a convenient, handheld form. Moist, flavorful, and topped with luscious cream cheese frosting, they’re perfect for holidays, birthdays, or anytime you crave a spiced dessert. Simple to make and easy to love, they’re sure to be a hit with family and friends.