Description
Moist carrot cake cupcakes packed with grated carrots, crushed pineapple, and nuts, topped with creamy frosting.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups finely grated carrots
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Chopped nuts (optional)
- Candy carrots or fondant carrots (optional)
Instructions
- Preheat oven to 350°F and line a muffin pan with cupcake liners.
- In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Stir in grated carrots, crushed pineapple, and nuts.
- Fold dry ingredients into wet ingredients until just combined.
- Fill cupcake liners about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean. Cool completely.
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
- Frost cooled cupcakes and garnish with chopped nuts and carrot decorations.
Notes
- Ensure carrots are finely grated for even texture.
- Drain pineapple well to avoid excess moisture.
- For a smoother frosting, sift powdered sugar before adding.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 32g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: carrot cake cupcakes, moist carrot cake cupcakes, Easter cupcakes, homemade carrot cake, spring dessert cupcakes, classic carrot cake