Carrot Cake Cupcakes Recipe

3/4 view of carrot cake cupcakes frosted and topped with crushed pecans and grated carrot.

4.80 from 5 votes

Deliciously moist carrot cake cupcakes recipe with pineapple topped with smooth cream cheese frosting make the perfect sweet treat.

Prep Time 20

Cook Time 15

Total Time 35

Servings

Author Julie Menghini

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Ingredients

US Customary - Metric

1¾ cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 tsp cinnamon
½ cup unsalted butter - softened
1/2 cup brown sugar
1/2 cup white sugar
2 eggs - large
3/4 cup almond milk
2 tsp vanilla extract
1 cup grated carrots
1/2 cup crushed pineapple - drained then measured
1/4 pecans - chopped, optional

Cream Cheese Frosting

8 oz cream cheese
½ cup butter
1 tsp vanilla extract
3½ cups powdered sugar

Instructions

Carrot Cupcakes

Preheat the oven to 350 °F and line 2-12 cup muffin tins with liners.
In a medium-sized bowl, combine the flour, baking powder, salt, and cinnamon. Whisk to combine. Set aside.
In the bowl of an electric mixer, combine the butter, brown sugar, and white sugar. Beat on medium-high until the mixture is lighter in color and fluffy.
Add the milk and vanilla and mix until combined. Add the eggs one at a time, mixing after each addition.
Gradually add the dry ingredients to the butter mixture.
Fold in the pineapple by hand until mixed in and then fold in the carrots.
Fill each muffin cup 2/3 full and bake 15 to 17 minutes or until a toothpick inserted comes out with just a few crumbs or clean. Don't overbake.
Cool completely before frosting.

Cream Cheese Frosting

Sift the powdered sugar into a large bowl (optional)
In the bowl of an electric stand mixer, cream the butter and cream cheese together until light and fluffy. Add the vanilla and with the mixer on low spoon the powdered sugar into the creamed mix.
If frosting is to thick, add a tablespoon of milk or cream at a time until spreadable.

Notes

Feel free to use raisins or your favorite add-ins in this recipe. This batter can hold about ¼ cup to ½ cup of add-ins.
Walnuts or your favorite nut can be substituted for the pecans.
Sifting the powdered sugar makes the frosting smooth and creamy. This is an extra step can but I highly recommend it.
I always turn my pan halfway through baking. Even the best ovens can bake unevenly.
Test the cupcakes for doneness a couple of minutes before the minimum baking time. These cupcakes are done when a toothpick inserted in the center comes out clean or with just a few crumbs.
Remove the cupcakes from the tin when they’re warm but not hot to finish cooling on a cooling rack

Nutrition

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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