These Carrot Cake Cupcakes are moist, sweet, and packed with yummy flavors. Topped with creamy cream cheese frosting, they make a perfect treat for any occasion!
Honestly, who can resist that fluffy frosting? I love adding nuts and raisins for a little extra crunch. Enjoy these cupcakes as a lovely afternoon snack or a special dessert! 🧁
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cupcakes. You could swap it out with whole wheat flour for a nuttier flavor. Just note, it may make the cupcakes a bit denser.
Vegetable oil: I recommend using vegetable oil for moisture. If you’re looking for a healthier option, try applesauce or melted coconut oil instead. Both keep the cupcakes moist but change the flavor slightly.
Granulated and brown sugar: Using a mix of both gives a lovely depth of flavor. If you prefer less sugar, consider using coconut sugar or a sugar substitute, but start with half the amount recommended.
Carrots: Freshly grated carrots are important for that signature flavor. If you don’t have fresh carrots, you can use pre-grated carrots from the store, but they might not be as juicy.
Pineapple: This adds sweetness and moisture. You can swap it with applesauce or leave it out entirely if you prefer a more traditional carrot flavor.
Chopped nuts: I love the crunch that walnuts or pecans add. If you want to make it nut-free, try sunflower seeds or simply skip them altogether!
What’s the Best Way to Incorporate Ingredients Without Overmixing?
Mixing your batter correctly is key for light and fluffy cupcakes. Overmixing can lead to tough textures. Here’s how to do it right:
- Combine wet and dry ingredients in 2 stages: start by mixing half the dry mixture into your wet mix until just combined.
- Gently fold in the remaining dry ingredients and the grated carrots, pineapple, and nuts using a spatula or wooden spoon.
- Be careful! Just mix until you see no flour streaks—the batter should be slightly lumpy. This keeps your cupcakes airy.
How to Make Carrot Cake Cupcakes with Cream Cheese Frosting
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For Garnish (Optional):
- Chopped walnuts or pecans
- Edible decorations (e.g., mini chocolate eggs)
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare and 20 minutes to bake, plus some additional time for cooling and frosting the cupcakes. In total, you should plan for about 1 hour for the entire process. It’s a simple and fun baking project!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. This will help the cupcakes come out easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Mixing these dry ingredients first helps everything blend properly. Set this bowl aside for now.
3. Combine the Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil together until smooth. Use a whisk or an electric mixer to ensure there are no lumps. Then, add in the eggs one at a time, mixing thoroughly after each addition!
4. Combine Wet and Dry Mixtures:
Now, slowly add the dry ingredient mixture into the wet mixture. Stir gently until just combined—don’t overmix it. We want it fluffy!
5. Add the Yummy Ingredients:
Gently fold in the grated carrots, crushed pineapple, and chopped nuts (if using). This adds great flavor and texture to your cupcakes!
6. Fill and Bake:
Fill each cupcake liner about 2/3 full with the batter. This way, they have room to rise without overflowing. Bake them in the preheated oven for about 18-20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.
7. Cool the Cupcakes:
Once baked, let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This step is super important before frosting!
8. Make the Cream Cheese Frosting:
While your cupcakes are cooling, let’s whisk up the frosting! In a large bowl, beat together the softened cream cheese and butter using an electric mixer until smooth and creamy. Then, gradually add in the powdered sugar on low speed until it’s fully combined. Lastly, add the vanilla extract and a pinch of salt. Mix on high speed for 1-2 minutes until fluffy.
9. Frost the Cupcakes:
Once your cupcakes are completely cool, grab a piping bag and frost each one generously with the delicious cream cheese frosting. You can also use a knife if you don’t have a piping bag. Get creative!
10. Add the Final Touches:
If you like, sprinkle some additional chopped nuts or edible decorations on top. This makes them look even more festive and fun!
11. Serve and Enjoy!
Your Carrot Cake Cupcakes with Cream Cheese Frosting are ready to be enjoyed! Share them with friends or keep them all to yourself—you’ve earned it!
Can I Substitute the Oil with Applesauce?
Yes, you can substitute vegetable oil with unsweetened applesauce for a healthier option! Use a 1:1 ratio, so replace 1/2 cup of oil with 1/2 cup of applesauce. This will make the cupcakes a bit moister and add a hint of apple flavor.
How Can I Make These Cupcakes Gluten-Free?
To make these cupcakes gluten-free, simply swap the all-purpose flour with a gluten-free all-purpose blend that contains xanthan gum. This ensures a similar texture and rise. Make sure to check that all other ingredients, like baking powder and sugars, are certified gluten-free as well!
What’s the Best Way to Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can frost them and then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container for up to 2 months. To enjoy, just thaw at room temperature for a few hours!
Can I Make This Recipe Vegan?
Absolutely! To make these cupcakes vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water = 1 egg) and use a plant-based oil. For the frosting, use a vegan cream cheese alternative and vegan butter. This way, you can enjoy delicious vegan carrot cake cupcakes!
