These carrot cake cupcakes are moist, and soft, and so delicious! The cupcakes are filled with freshly grated carrots, cinnamon, and of course topped with the best cream cheese frosting.
These carrot cake cupcakes are perfectly moist cupcakes, that are perfect spiced with cinnamon and nutmeg, and have that sweet carrot flavor in every bite.
Perfect paired with the tangy, not too sweet cream cheese frosting on top.
They’re the perfect Easter, or spring dessert. They would be so fun for dessert after an Easter brunch, lunch, or dinner.
How to make Carrot Cake Cupcakes?
Preheat the oven and line a muffin tin with 12 paper cupcake liners.
Add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg to a medium sized bowl and whisk them all together.
In another bowl stir together the vegetable oil, brown sugar, and granulated sugar. Stir together till nice and smooth.
Add the dry ingredients to the wet ingredients and stir together, making sure to scrape down the sides, and bottom of the bowl as needed.
Stir in the milk, and vanilla extract. Then add in one egg, and stir until just combined. Then the other.
Add in the carrots, pineapple (and nuts if you want them) and fold them into the batter.
Scoop the batter into the prepared cupcake liners, filling them each about 3/4 of the way full.
Bake the pan in the preheated oven until the cupcakes look done, and a toothpick inserted in the center comes out clean (or just a few moist crumbs).
Let the cupcakes cool completely then top them with the cream cheese frosting.
Tips for making Carrot Cake Cupcakes:
- Make sure you use fresh grated carrots. Pre-shredded carrots from the store will be too dry to use.
- You can substitute 1/2 cup of applesauce for the crushed pineapple.
- You can choose to add chopped nuts or raisins to the cupcake batter. Add 1/4 cup to 1/2 cup.
- This recipe can be doubled to make 24 cupcakes.
- These cupcakes would be so cute topped with cute candy carrot toppers.
- Or sprinkle the tops with toasted coconut and add some mini chocolate eggs for a cute Bird Nest design.
How to store Carrot Cake Cupcakes?
Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 5 days. Once frosted the cupcakes should be stored in an airtight container in the fridge. They can be stored frosted for up to 3 days.
The frosting can also be stored separately in an airtight container in the fridge. The frosting can stay good in the fridge for 3 days.
These are the best carrot cake cupcakes, perfectly spiced, perfect soft and moist, and so so delicious. I know you’ll love them as much as we do!
More cupcake recipes:
- Ice Cream Cone Cupcakes
- Better than Sex Pumpkin Cupcakes
- Chocolate Cupcakes for Two
- French Toast Cupcakes
Connect with Like Mother, Like Daughter
Be sure to follow us on social media, so you never miss a single post!
Carrot Cake Cupcakes
For the Carrot Cake Cupcakes:
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 3/4 cup vegetable oil
- 1/2 cup packed brown sugar
- 1/2 cup granulated white sugar
- 1/4 cup milk (or water)
- 1 tsp vanilla extract
- 2 eggs
- 1 cup freshly grated carrots
- 1/2 cup crushed pineapple
- 1/2 cup chopped walnuts or pecans (optional)
- 2 cups cream cheese frosting
For the Carrot Cake Cupcakes:
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with 12 cupcake liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Using a stand mixer, or a large bowl with a hand mixer, add the oil, brown sugar, and white sugar. Stir together until well combined.
- Add the dry mixture to the sugar mixture, and stir it together.
- Stir in the milk and vanilla extract. Then add in the eggs, one at a time, and stir until just combined.
- Fold in the carrots, pineapple, and chopped nuts (if desired).
- Scoop the batter into the prepared muffin tin, filling each liner about 3/4 full.
- Bake the cupcakes for about 18-22 minutes, until an inserted toothpick comes out clean.
- Let the cupcakes cool for 10 minutes in the pan, then transfer to a cooling rack to cool completely before frosting.
- Scoop the frosting into a piping bag or a ziplock bag with your favorite frosting tip. I used tip 1A.