Carrot cake is a classic dessert loved for its moist texture and warm spices, and when made into cupcakes, it’s even better! These Carrot Cake Cupcakes are filled with the rich flavors of cinnamon, nutmeg, and carrots, topped with a creamy and tangy cream cheese frosting. Whether you’re baking for a special occasion or just because, these cupcakes are sure to impress.

Ingredients

For the Carrot Cake Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce (or more oil)
• 3/4 cup granulated sugar
• 1/4 cup brown sugar (packed)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated carrots (about 3-4 medium carrots)
• 1/2 cup crushed pineapple (drained, optional for extra moisture)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese (softened)
• 1/2 cup unsalted butter (softened)
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice or milk (optional, for thinning)

Optional Toppings:

• Chopped nuts (pecans or walnuts)
• Shredded coconut
• Cinnamon dusting

Instructions

Step 1: Preheat and Prep

1. Preheat your oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners or lightly grease with non-stick spray.

Step 2: Prepare the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.

Step 3: Mix the Wet Ingredients

1. In a large bowl, whisk together the vegetable oil, applesauce, granulated sugar, and brown sugar until smooth.
2. Add the eggs and vanilla extract, mixing well to combine.

Step 4: Combine Dry and Wet Ingredients

1. Gradually stir the dry ingredients into the wet mixture until just combined—be careful not to overmix.
2. Fold in the grated carrots, crushed pineapple (if using), chopped nuts, and raisins (if using) until evenly distributed.

Step 5: Fill the Cupcake Liners

1. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
2. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Step 6: Make the Cream Cheese Frosting

1. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating until fully combined.
3. Mix in the vanilla extract and lemon juice (or milk) until the frosting is smooth and at your desired consistency. If you want a thinner frosting, add more lemon juice or milk, 1 teaspoon at a time.

Step 7: Frost the Cupcakes

1. Once the cupcakes are completely cool, spread or pipe the cream cheese frosting on top of each cupcake.
2. Garnish with chopped nuts, shredded coconut, or a light dusting of cinnamon if desired.

Step 8: Serve

1. Serve the cupcakes immediately or store them in an airtight container in the refrigerator. Allow the cupcakes to come to room temperature before serving for the best flavor.

Cook Notes

• Grate the Carrots Fresh: Freshly grated carrots add the best moisture and texture to these cupcakes. Avoid using pre-shredded carrots, as they tend to be too dry.
• Crushed Pineapple for Moisture: Adding crushed pineapple is optional but recommended for extra moisture and a slight sweetness. Be sure to drain it well to avoid making the batter too wet.
• Room Temperature Ingredients: For smooth frosting, ensure the cream cheese and butter are fully softened before mixing.

Variations

• Spiced Carrot Cake Cupcakes: For a more pronounced spice flavor, add 1/4 teaspoon of ground cloves or allspice to the dry ingredients.
• Healthier Version: Substitute the granulated sugar with coconut sugar and use whole wheat flour or a blend of all-purpose and whole wheat flour for a healthier take.
• Keto Version: Use almond flour instead of all-purpose flour, a low-carb sweetener, and omit the pineapple for a keto-friendly version.
• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend to make these cupcakes gluten-free.

Frequently Asked Questions (FAQs)

Can I make these cupcakes ahead of time?

Yes! You can make the cupcakes a day ahead and store them in an airtight container at room temperature. Frost them on the day of serving for the freshest taste.

Can I freeze the cupcakes?

Yes, you can freeze the cupcakes (unfrosted) for up to 2 months. Once they are completely cooled, wrap them tightly in plastic wrap and place them in a freezer-safe bag. Thaw them in the refrigerator overnight before frosting.

How do I avoid soggy cupcakes with the pineapple?

Make sure to drain the crushed pineapple thoroughly before adding it to the batter. You can even press it gently with paper towels to remove excess moisture.

Can I use a different frosting?

Absolutely! While cream cheese frosting is a classic pairing with carrot cake, you can use buttercream, whipped cream, or even a lighter glaze if you prefer.

How do I store leftover cupcakes?

Store any leftover cupcakes in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature before serving for the best texture and flavor.

These Carrot Cake Cupcakes are incredibly moist, perfectly spiced, and topped with a luscious cream cheese frosting that adds just the right amount of sweetness and tang. Whether you’re baking them for Easter, a birthday, or just a treat for yourself, they’re sure to be a hit. Easy to make, packed with flavor, and customizable with your favorite add-ins, this recipe will quickly become a go-to for any carrot cake lover!