Carrot Cake Cupcakes
This recipe for carrot cake cupcakes is moist, warmly spiced, and loaded with crushed pineapple, and golden raisins, then topped with classic cream cheese frosting. Easy to make in one bowl and perfect for Easter, spring gatherings, or anytime you want real carrot cake flavor in a perfectly portioned cupcake.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Total Time: About 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry
1 ½ cups all-purpose flour
1 ½ tsp baking soda
½ tsp salt
2 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
Wet
¾ cup neutral oil
¾ cup brown sugar
¼ cup granulated sugar
3 large eggs
1 tsp vanilla
Mix-ins
1 ½ cups finely grated carrots
½ cup crushed pineapple, very well drained
½ cup golden raisins
½ cup toasted walnuts, chopped (optional)
Cream Cheese Frosting
8 oz cream cheese, softened
4 tbsp butter, softened
2 ½–3 cups powdered sugar
1 tsp vanilla
Pinch salt
Instructions
Preheat oven to 350°F. Line a muffin tin.
Whisk dry ingredients.
Whisk oil, sugars, eggs, and vanilla.
Combine wet and dry just until mixed.
Fold in carrots, pineapple, and raisins.
Fill liners ¾ full.
Bake 18–22 minutes.
Cool completely before frosting.
- Combine all frosting ingredients in a medium bowl.
Beat until smooth and fluffy. - Frost cup cakes modestly.
Notes
Drain the crushed pineapple thoroughly. Press it in a sieve or between paper towels so excess liquid doesn’t make the cupcakes dense.
Finely grate the carrots for the best texture. Large shreds create stringy pockets.
Do not overmix the batter once the flour is added — stir just until combined.
Fill liners about ¾ full for a proper dome.
Cool completely before frosting or the cream cheese frosting will melt.
Store frosted cupcakes in the refrigerator, but bring to room temperature before serving for best texture and flavor.
These freeze best unfrosted. Wrap tightly and freeze up to 2 months.
Find it online: https://reachwellth.com/recipe-for-carrot-cake-cupcakes/