These Carrot Cake Cupcakes are soft, moist, and perfectly spiced, with tender shreds of carrot in every bite! Topped with a rich cream cheese frosting, they deliver all the flavor of classic Carrot Cake in an easy, handheld cupcake!
These Cupcakes Belong on Every Easter Table!
These Carrot Cake Cupcakes are so delicious, I am convinced they are a piece of heaven! They are so good you’ll stop mid-way through your first bite, instantly realizing you’re going to want to take it in really nice and slow to savor every bite!
We actually turned my Mom’s famous Best Carrot Cake recipe into these cupcakes! So if you don’t feel like making, or decorating cupcakes, keep it easy by making cake instead!
Why this Recipe Works:
- Oil Instead of Butter Keeps Cupcakes Moist – Oil stays liquid at room temperature, which means these cupcakes remain moist for days instead of drying out.
- Easy, Forgiving Batter – The batter comes together quickly and is hard to overmix, making this recipe reliable even for beginner bakers .
- Balanced Flavor – The cinnamon compliments the sweetness of the carrots, creating classic carrot cake flavor without tasting heavy.
- Cream Cheese Frosting Balances Sweetness – Tangy cream cheese frosting cuts through the sweetness of the cake, creating the perfect flavor contrast in every bite.
Need more Easter dessert ideas? Everyone loves Easter Oreo Dirt Cake Cups, Cream Puff Cake, and Easter Rice Krispie Treats, too!
Ingredients You’ll Need to Make the Cupcakes:
- 2 cups Sugar
- 2 cups Flour
- 2 tsp Cinnamon
- 2 tsp Baking Soda
- 2 cups Grated Carrots
- 1 cup Chopped Walnuts
- 1/2 cup Oil
- 3 Eggs
- 17 oz can Crushed Pineapple with Juice
- 3/4 cup Raisins
And the Cream Cheese Frosting:
- 8 oz Cream Cheese, Softened
- 1/2 cup Butter, Softened
- 3 1/2 cups Powdered Sugar
- 1 tsp Vanilla
How to Make Carrot Cake Cupcakes
- Preheat oven to 350 degrees. Place muffin wrappers in muffin pan and lightly spray with non-stick spray.
- Grate 2 cups carrots and set aside.
- Combine 2 cups sugar, 2 cups flour, 2 tsp cinnamon, 2 tsp baking soda, 2 cups grated carrots, and 1 cup chopped walnuts.
- Add following ingredients to the bowl in this order: 1/2 cup oil, 3 eggs, 17 oz can crushed pineapple (including juice), and 3/4 cup raisins.
- Mix well and distribute evenly between muffin wrappers.
- Bake for 15-20 minutes, or until a toothpick comes out clean. Moist crumbs are okay.
- After the cupcakes have cooled, make the cream cheese frosting by beating together 8 oz softened cream cheese, 1/2 cup softened butter, 3 1/2 cups powdered sugar, and 1 tsp vanilla until smooth and creamy.
FREQUENLTY ASKED QUESTIONS:
Why are my cupcakes dry?
Dry cupcakes are usually caused by overbaking, overmixing, or too little oil/moisture. Carrot Cake Cupcakes bake faster than full cakes, so checking them early makes a big difference.
Should I peel the carrots before grating?
Yes. Peeling the carrots gives the cupcakes a smoother texture and prevents any bitterness from the skin.
What frosting goes best with Carrot Cake Cupcakes?
Cream Cheese Frosting is the most popular choice. It’s tangy sweetness balances the warm spices perfectly.
Can I make cupcakes ahead of time?
Yes! Bake the cupcakes 1-2 days in advance, store them covered, and frost them the day you plan to serve for the freshest look and texture.
My Best Tips:
- Get the Best Frosting Texture – The recipe calls for softened cream cheese and butter for the frosting. Make sure they are softened as instructed, if not, the frosting will be lumpy.
- Easy Way to Frost Cupcakes – Place frosting on the top of the cupcake using a 1 1/2 tbsp cookie scoop. Press the frosting down with the back of a spoon and work the frosting toward the edge of the cupcake. Do this all the way around the cupcake and you’ll have easily frosted cupcakes!
- Bake Just Until Done – These cupcakes are best when slightly under baked. Remove them when a toothpick comes out with a few moist crumbs – overbaking leads to dryness.
More Carrot Cake Recipes:
Carrot Cake Cupcakes
Moist Carrot Cake Cupcakes with warm cinnamon topped with creamy cream cheese frosting! Easy to make, perfectly moist, and always a favorite!
Ingredients
- 2 cups Sugar
- 2 cups Flour
- 2 tsp Cinnamon
- 2 tsp Baking Soda
- 2 cups Grated Carrots
- 1 cup Chopped Walnuts
- 1/2 cup Oil
- 3 Eggs
- 17 oz can Crushed Pineapple with Juice
- 3/4 cup Raisins
Cream Cheese Frosting
- 8 oz Cream Cheese, Softened
- 1/2 cup Butter, Softened
- 3 1/2 cups Powdered Sugar
- 1 tsp Vanilla
Instructions
- Preheat oven to 350 degrees. Place muffin wrappers in muffin pan and lightly spray with non-stick spray.
- Grate carrots and set aside.
- Combine sugar, flour, cinnamon, baking soda, grated carrots, and chopped walnuts.
- Add following ingredients to the bowl in this order: oil, eggs, crushed pineapple with juice, and raisins.
- Mix well and distribute evenly between muffin wrappers.
- Bake for 15-20 minutes, or until a toothpick comes out clean. Moist crumbs are okay.
- After the cupcakes have cooled, make the cream cheese frosting by beating together softened cream cheese, softened butter, powdered sugar, and vanilla. Mix until smooth and creamy.
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 429Total Fat: 16gSaturated Fat: 5gUnsaturated Fat: 12gCholesterol: 35mgSodium: 175mgCarbohydrates: 69gFiber: 2gSugar: 52gProtein: 5g
The nutrition facts were automated by the Nutritionix database. Because it's done by automation, it is best practice to double check for accuracy.
Leave a Reply