These carrot cake cupcakes are soft, moist, and fluffy with a light, tender crumb. Every bite has little chunks of crunchy walnuts and chewy dried cranberries.
This is my dad’s favorite, and for good reason. It has everything you want in a carrot cake cupcake.
The crushed pineapple adds a subtle sweetness and makes the cupcakes extra moist. Then you get that billowy cream cheese frosting on top, making them even harder to resist.
You can’t go wrong with this recipe. It was one of the first things I made when I started baking, and it turned out perfect on my first try.
They’re perfect for Easter Sunday, but they’re just as good for any occasion.
What Makes These Carrot Cake Cupcakes So Moist
The oil, grated carrots, and crushed pineapple all help give these cupcakes their soft, moist texture. It also helps to not overmix the batter or overbake the cupcakes.
Ingredient Notes
Before you start, here are a few helpful things to know about some of the ingredients.
- All-purpose flour: Measure it accurately so the cupcakes don’t turn out dry or dense. Spoon the flour into your measuring cup, then level it off with the back of a knife.
- Eggs: Use room temperature eggs so they mix more evenly into the batter. If you forgot to set them out, place them in a bowl of warm water for about 5 to 10 minutes.
- Grated carrots: Stick to freshly grated carrots for the best texture. Pre-shredded carrots are usually too thick and dry.
- Crushed pineapple: Drain it well so the cupcakes don’t turn out heavy or stodgy.
- Walnuts: Toast them for about 3 minutes in a skillet to make them crunchier and more flavorful. You can also use pecans instead.
- Dried cranberries: Raisins are the more classic option, but I just prefer dried cranberries. Feel free to use either one.
- Butter: Use room temperature butter so it beats up smooth and fluffy for the frosting. If you forgot to set it out, microwave it for 10 seconds at a time just until softened.
- Cream cheese: Use block cream cheese, not the spreadable kind in a tub, so the frosting stays thick and creamy. Make sure it’s at room-temperature as well. If you forgot to set it out, microwave it for 10 seconds at a time just until softened.
- Powdered sugar: Sift it first so the frosting doesn’t get lumpy.
How To Make Carrot Cake Cupcakes
You don’t need to be an experienced baker to make these carrot cake cupcakes. Here’s how:
1. Prep.
Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. Mix the dry ingredients.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
3. Beat the wet ingredients.
In a separate large bowl, add the sugar, oil, eggs, and vanilla. Beat for about 1 to 2 minutes, or until smooth and well combined.
4. Fold the dry ingredients into the wet.
Add the dry ingredients to the wet ingredients, then gently fold with a spatula just until you no longer see dry streaks of flour. Do not overmix.
5. Fold in the carrots, pineapple, and mix-ins.
Add the grated carrots, crushed pineapple, chopped walnuts, and chopped dried cranberries. Fold just until evenly combined.
6. Fill the cupcake liners.
Spoon the batter into the lined muffin tin, filling each cup about two-thirds of the way full.
7. Bake the cupcakes.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cupcakes.
Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack and let them cool completely before frosting.
Cream Cheese Frosting For Carrot Cake Cupcakes
There’s nothing like a smooth, creamy cream cheese frosting to finish off carrot cake cupcakes.
9. Beat the butter and cream cheese.
In a large bowl, beat the butter until smooth and creamy. Add the softened cream cheese and beat again until smooth and combined.
10. Add the powdered sugar gradually.
Add the powdered sugar a little at a time, beating well after each addition. Add the vanilla, then beat again until the frosting is smooth and creamy.
11. Frost the cooled cupcakes.
Once the cupcakes are completely cool, frost them as desired with a spoon, offset spatula, or piping bag. Serve and enjoy!
Tips For The Best Carrot Cake Cupcakes
- Measure the flour accurately. Too much flour will make your cupcakes dry and dense. Spoon it into the measuring cup and level it off instead of scooping straight from the bag.
- Don’t overmix the batter. Once you add the dry ingredients, fold just until you no longer see dry streaks of flour.
- Don’t overbake the cupcakes. Start checking a little early since even a few extra minutes can dry them out.
- Drain the pineapple well. Too much liquid will make your cupcakes heavy or stodgy.
- Toast the walnuts first. Cook them in a dry skillet for about 3 minutes to bring out more flavor. It makes a difference!
- Chop the walnuts and dried cranberries well. Smaller pieces make the cupcakes easier to eat.
- Fill the liners properly. Fill each cupcake liner about two-thirds full so the cupcakes have room to rise without overflowing.
- Sift the powdered sugar for the frosting. This helps keep the frosting smooth and prevents lumps.
- Use softened cream cheese and butter. This makes the frosting much easier to beat until smooth and creamy.
- If the frosting starts to look curdled, don’t worry. Warm it in the microwave until fully melted. Freeze it for 15 to 20 minutes, or until it firms up. Beat it again until smooth and creamy.
Decorating Ideas For Carrot Cake Cupcakes
These carrot cake cupcakes are already delicious on their own, but a few simple decorations will make them look extra special.
- Swirl cream cheese frosting on top for a classic look.
- Sprinkle chopped walnuts over the frosting for a little crunch.
- Add a light dusting of cinnamon for a simple finish.
- Top with chopped dried cranberries for a pop of color.
- Sprinkle on some toasted coconut if you want extra texture.
How To Store Carrot Cake Cupcakes
Unfrosted Cupcakes: Store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Frosted Cupcakes: Store them in an airtight container in the fridge for up to 5 days. Let them sit at room temperature for about 20 to 30 minutes before serving.
Can You Freeze Carrot Cake Cupcakes?
Yes, these carrot cake cupcakes freeze well, especially before frosting.
Let the cupcakes cool completely, then wrap each one tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months.
When you’re ready to serve them, thaw them in the fridge overnight or at room temperature for a few hours, then frost once fully thawed.
I don’t recommend freezing frosted cupcakes, as the frosting can turn a little watery or grainy after thawing.
Frequently Asked Questions
Can I use pre-shredded carrots?
I’d stick to freshly grated carrots. Pre-shredded carrots are usually too dry and thick, so the cupcakes won’t turn out as soft.
How do I keep carrot cake cupcakes moist?
Don’t overmix the batter or overbake the cupcakes. Use finely grated carrots as well to help keep them soft and moist.
Can I turn this recipe into a cake instead of cupcakes?
Yes, but the baking time will need to be adjusted depending on the pan size.
- For an 8-inch round pan, it’ll take about 30 to 35 minutes.
- For a 9-inch round pan, it’ll take about 25 to 30 minutes.
- I haven’t tried this recipe in a 9×13-inch sheet pan, but it would likely need about 30 to 40 minutes.
What frosting goes best with carrot cake cupcakes?
The best frosting for carrot cake cupcakes is cream cheese frosting. You can also use vanilla buttercream, brown butter frosting, or whipped cream frosting if you want something a little different.
These cupcakes honestly taste so good on their own that they do not need a lot of frosting. I personally like just a very light layer.
More Dessert Recipes You’ll Love
Easy Pineapple Upside Down Cake (with Cake Mix)
Moist Banana Bread with Cream Cheese Frosting
Red Velvet Brownies from Cake Mix
Matcha White Chocolate Chip Cookies
Strawberry Earthquake Cake
Carrot Cake Cupcakes Recipe With Cream Cheese Frosting
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup sugar
- ½ cup oil
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- ½ cup crushed pineapple
- ½ cup chopped walnuts
- ½ cup chopped dried cranberries
- 1 cup butter softened
- 1 block cream cheese softened
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a separate large bowl, beat together sugar, oil, eggs, and vanilla for about 1 to 2 minutes, or until smooth and well combined.
- Add the dry ingredients to the wet ingredients. Gently fold with a spatula just until you no longer see dry streaks of flour. Do not overmix.
- Fold in the grated carrots, crushed pineapple, chopped walnuts, and dried cranberries until well-combined.
- Fill the lined muffin tin about 2/3 of the way full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
- Meanwhile, make the frosting. In a large bowl, beat the softened butter until smooth and creamy. Add the softened cream cheese and beat again until smooth and combined.
- Gradually sift in powdered sugar, a little at a time, beating well after each addition. Add the vanilla extract, then beat again until the frosting is smooth and creamy.
- Frost the cupcakes once they are completely cool. Serve and enjoy!
