Description
These Carrot Cake Cupcakes are moist, tender, and packed with warm spices, pineapple, coconut, and nuts. Topped with a rich brown sugar cream cheese frosting, they’re perfect for celebrations or everyday indulgence.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans or walnuts (optional)
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup packed light brown sugar
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the grated carrots, drained pineapple, shredded coconut, and nuts (if using).
- Divide the batter evenly among the cupcake liners.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely.
- For the frosting, beat the softened cream cheese, butter, and brown sugar in a large bowl until smooth.
- Gradually add the powdered sugar and vanilla, beating until the frosting is fluffy.
- Once cupcakes are fully cooled, spread or pipe the frosting on top and serve.
Notes
- Use freshly grated carrots for the best texture and moisture.
- Omit nuts for a nut-free version.
- Chill frosting slightly if too soft to pipe.
- Store cupcakes in the fridge due to cream cheese frosting.
- Can be made a day ahead and frosted before serving.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
