Carrot Cake Cupcakes
Sweet, spiced, and topped with luscious frosting—these little beauties are carrot cake perfection in every bite.🧁
Equipment
- Muffin Tin
- Mixing Bowls
- Electric Mixer
Ingredients
Cupcake Batter
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2/3 cup sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup finely grated carrots
- 1/4 cup crushed pineapple drained
- 1/4 cup chopped walnuts or pecans optional
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1 tsp vanilla extract
- 2–3 cups powdered sugar to desired sweetness
Instructions
- Preheat oven to 350°F and line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix sugar, eggs, oil, and vanilla. Stir in carrots and pineapple.
- Add the dry ingredients to the wet and mix until just combined. Fold in nuts if using.
- Fill liners 2/3 full and bake for 18–22 minutes, or until a toothpick comes out clean. Cool completely.
- Beat cream cheese and butter until smooth. Mix in vanilla, then beat in powdered sugar until fluffy.
- Frost the cooled cupcakes and top with chopped nuts or shredded coconut if you like!
Notes
You can store these cupcakes in the fridge for up to 4 days. Bring to room temp before serving.