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–+ servings

Carrot Cake Cupcakes

Moist and tender carrot cake cupcakes loaded with shredded carrots and warm spices, topped with creamy cream cheese frosting and a sprinkle of chopped walnuts.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 18 cupcakes
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon salt
  • 0.75 cup vegetable oil
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 2 cups shredded carrots packed, about 4 medium carrots
  • 0.5 cup crushed pineapple with juice, drained slightly
  • 0.5 cup chopped walnuts
For the Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 4 tablespoons unsalted butter softened
  • 2 cups powdered sugar sifted
  • 0.5 teaspoon vanilla extract
  • 1 pinch salt
For Garnish
  • 0.5 cup chopped walnuts
  • 2 tablespoons shredded carrots optional

Method
 

Prepare and Bake
  1. Preheat oven to 350°F (175°C). Line 18 muffin cups with cupcake liners.
  2. In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, whisk together oil and granulated sugar until combined. Add eggs one at a time, whisking well after each addition.
  4. Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  5. Gently fold in shredded carrots, crushed pineapple, and chopped walnuts until evenly distributed.
  6. Divide batter evenly among prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
  8. Remove from oven and allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make Frosting and Assemble
  1. In a medium bowl, beat softened cream cheese and butter together until light and fluffy, about 2-3 minutes.
  2. Gradually add sifted powdered sugar, beating on low speed until combined. Scrape down bowl as needed.
  3. Add vanilla extract and salt, and beat until frosting is smooth and spreadable, about 1 minute more.
  4. Once cupcakes are completely cool, pipe or spread cream cheese frosting generously onto each cupcake.
  5. Garnish each frosted cupcake with chopped walnuts and optional shredded carrot.
  6. Refrigerate frosted cupcakes for at least 30 minutes before serving to set the frosting.

Nutrition

Calories: 285kcalCarbohydrates: 32gProtein: 4gFat: 16gSaturated Fat: 5gSodium: 220mgFiber: 1gSugar: 24g

Notes

For best results, shred carrots fresh and squeeze out excess moisture before adding to batter. These cupcakes are best enjoyed within 2 days and should be stored in an airtight container in the refrigerator. You can also substitute crushed pineapple with applesauce for a different flavor variation.

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