Our mother’s carrot cake is one of the site’s most beloved recipes, and this version turns that classic into cupcakes. These moist cupcakes are made with freshly grated carrots, warm spices, and a small can of crushed pineapple—the ingredient that keeps them tender and balanced. Each cupcake is finished with a silky cream cheese frosting for the perfect contrast of tang and sweetness.
- Tips for the perfect carrot cake cupcakes:
- Other Ingredient Notes:
- Carrot Cake FAQs:
- Q: Can I make the carrot cake cupcakes ahead of time?
- Q: Can I use pre-grated carrots?
- Q: Can I use a different icing?
- Q: Can I use butter instead of oil?
- Carrot Cake Cupcakes Recipe
Tips for the perfect carrot cake cupcakes:
- Grate the carrots fresh: Pre-grated carrots from a bag are typically thicker and drier. Freshly shredded carrots are finer and contain more moisture, which helps them melt into the batter and yield a tender, moist cupcake.
- Use crushed pineapple: A small can of crushed pineapple (lightly drained) is the ingredient that keeps these cupcakes bright and moist. The pineapple adds acidity and extra moisture, enhancing the cake’s flavor and texture.
- Cream cheese frosting is ideal: Cream cheese icing pairs perfectly with carrot cake, providing a tangy balance to the cake’s sweetness. If you want a variation, try adding a small amount of browned butter to the frosting for a deeper flavor.
Other Ingredient Notes:
- All-purpose flour: Use regular all-purpose flour. For best accuracy, weigh it or sift before measuring to avoid a dense texture.
- Butter vs. salted: This recipe is written using salted butter. If you prefer unsalted, add a small pinch of salt to the batter to balance flavors.
- Powdered sugar: Sift the powdered sugar before adding it to the frosting to prevent lumps and achieve a smooth texture.
- Spices: Cinnamon is classic here, and cardamom adds a warm, aromatic note. If you love spice, a pinch of ground ginger can also enhance the flavor.
Carrot Cake FAQs:
Q: Can I make the carrot cake cupcakes ahead of time?
A: Yes. These cupcakes are best the day they are made, but you can prepare them a day ahead. Store frosted cupcakes at room temperature for up to 24 hours, or refrigerate if your kitchen is warm. For longer storage, wrap unfrosted cupcakes tightly in plastic wrap and freeze for up to three months. Thaw fully before frosting.
Q: Can I use pre-grated carrots for the cake?
A: We recommend shredding whole carrots by hand. Pre-grated carrots are often coarser and drier, which can leave pieces that don’t soften properly in the baked cupcake.
Q: Can I use a different type of icing for the cupcakes?
A: Yes. While cream cheese frosting is the traditional favorite, you can use a simple buttercream, mascarpone frosting, or even a light glaze. Keep in mind that cream cheese offers a pleasant tang that complements the spices and pineapple.
Q: Can I use butter instead of oil in the carrot cake cupcakes?
A: This recipe uses vegetable oil because oil keeps the cake exceptionally moist and tender and helps it remain soft over several days. Substituting melted butter will change the texture and may yield a slightly denser cupcake. If you prefer the flavor of butter, you can experiment, but oil is recommended for the best moistness.
Carrot Cake Cupcakes Recipe
Carrot Cake Cupcakes
30 minutes
25 minutes
1 hour
1 hour 55 minutes
24
Ingredients
- 1 ½ cup vegetable oil
- 2 cups sugar
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 3 cups grated carrots
- 1 cup chopped nuts or unsweetened coconut (optional)
- 1 small can crushed pineapple, lightly drained (8 oz)
Cream Cheese Icing:
- 1 stick butter (113 g / 1/2 cup), softened
- 1 package cream cheese (226 g / 8 oz), softened
- ¼ teaspoon salt
- ½ teaspoon almond extract (optional)
- 1 teaspoon vanilla extract
- 3–4 cups powdered sugar, depending on desired consistency
Instructions
- Preheat the oven to 350°F (175°C).
- Line two 12-cup muffin tins with 24 paper liners.
- In a large bowl, whisk together the vegetable oil and sugar until combined. Add the eggs one at a time, mixing after each addition until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cardamom.
- Add the dry ingredients to the wet mixture and stir until just combined—do not overmix.
- Fold in the lightly drained crushed pineapple and the grated carrots. If using chopped nuts or coconut, fold them in now.
- Spoon batter into the prepared liners, filling each nearly to the top. Bake for about 20–25 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary by oven.
- Allow cupcakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.
Cream Cheese Icing:
- In the bowl of a stand mixer or a large mixing bowl, beat the softened butter and cream cheese together on medium-high speed until smooth and fluffy, about 2 minutes.
- Add the salt, almond extract (if using), and vanilla. Mix until combined.
- On low speed, add the powdered sugar ½ cup at a time until incorporated. Once all sugar is added, increase the speed and whip until the frosting is light and fluffy, about 2 minutes. Adjust consistency with more powdered sugar for a stiffer frosting or a splash of milk for a softer frosting.
- Spread or pipe the cream cheese icing over fully cooled cupcakes. Store frosted cupcakes in the refrigerator if not serving the same day.
