A moist cupcake topped with the best homemade cream cheese frosting. These are absolutely heavenly!
Best Carrot Cake Cupcakes
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!
If you love Carrot Cake as much as my family does, then I think you’ll love Carrot Cake Mix Cookies and Carrot Cake Mix Whoopie Pies, too!
What 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.
You Might Also Like:
- Cinnamon Zucchini Cake
- Cinnabon Cinnamon Roll Cake
- No Bake Cherry Cheesecake Bars
- Banana Crumb Cake
- Easy Rhubarb Cake
- Raspberry Coffee Cake
- Apple Cider Donut Cake
- Pumpkin Cake
- Caramel Apple Poke Cake
- Strawberry Jello Pudding Poke Cake
- Strawberry Shortcake Bars
- Cranberry Pumpkin Cake
- Rhubarb Cake with Butter Sauce
- Cranberry Christmas Cake
- Cinnamon Roll Poke Cake
- Pumpkin Pie Cake Bars
- Blueberry Zucchini Cake
Recipe Notes:
- 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!
More Easter Treats:
- Mini Cadbury Egg Cookie Bars
- Easter M&M Cookie Bars
- Peeps S’mores Dip
- Peeps Bunny Sugar Cookies
- Easter Dirt Cake Pudding Cups
- Best Carrot Cake
- Easter Bunny Cinnamon Rolls
- Spring Blossom Cookies
- No Bake Chocolate Bird’s Nest Cookies
- Butterscotch and Peanut Butter Bird Nest Cookies
- Scotcheroo Bird Nest Bites
- Peeps S’mores Graham Cracker Cookies
- Carrot Cake Mix Cookies
- 50 Easy Easter Desserts
- Easter Oreo Dirt Cake Cups
- Carrot Cake Mix Whoopie Pies
- Bunny Bait
- Soft & Chewy M&M Easter Cookies
- Oreo Bunny Butt Cookies
- Easter Chocolate Chip Cookies
- Peeps Cereal Treats
Yield: 30-33
Carrot Cake Cupcakes
Carrot Cake Cupcakes, a moist cupcake topped with the best homemade cream cheese frosting. These are absolutely heavenly!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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.
