These super cute bakery-style carrot cake cupcakes are a must this Easter! Simple to make, they are perfectly moist and topped with a cream cheese frosting.
Carrot Cake Cupcake Recipe
Easter is just around the corner and these delicious cupcakes make for such a fun treat!
Made from scratch, moist and slightly spiced carrot cake is topped with perfectly sweet frosting. The whole family will love these!
If carrot cake is your thing, be sure to check out my homemade carrot cake and carrot cake bars.
Why you’ll love these Carrot Cake Cupcakes:
- KID FRIENDLY: Kids will not only love to eat these, but they are simple to make so they can give you a hand making them too!
- EASY: There’s nothing too complicated about these delicious treats! Mix the batter, bake and frost!
- QUICK: It only takes about 10 minutes to make these cupcakes before they get baked. Perfect for a last minute dessert!
How to make Carrot Cake Cupcakes
Be sure to see the recipe card below for full ingredients & instructions!
- Mix together the dry ingredients and set aside.
- Whisk together the sugars and oil, whisk in the eggs and vanilla.
- Add in the carrot and pineapple and stir in the dry ingredients.
- Fill a muffin tin with the batter and bake.
- Mix together the ingredients for the frosting.
- Pipe the frosting onto the cooled cupcakes.
How long do they keep?
Because these carrot cake cupcakes are so moist, they have quite a good shelf life. store the frosted cupcakes in the fridge in an airtight container and they will keep well for up to a week.
You can store them unfrosted this way too and frost them when you are ready to serve.
Can you freeze them?
If you want to freeze these cupcakes, it’s best to do so before you have frosted them. Place the cooled cupcakes in an airtight container, with the layers separated by parchment. They will keep well for up to 3 months.
Thaw the frozen cupcakes at room temperature for a couple of hours before frosting.
Why do you put oil in carrot cake?
Unlike lots of cakes, carrot cake is oil based rather than butter based. This makes it super moist and also increases the shelf life. It also means that you can miss the ‘creaming the butter’ step, which is always welcome! Vegetable or canola oil is the best to use.
Tips!
- I used a piping bag with a Wilton 1M tip to frost the cupcakes.
- Don’t overfill the cupcake papers as the batter will rise in the oven. Fill them 3/4 of the way through.
- Don’t over mix the batter when you add the flour. Over mixing can cause the gluten to over develop, it should be just combined.
I just know you are going to adore these carrot cake cupcakes! So simple and easy to make and super delicious!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Carrot Cake Cupcakes Recipe
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
These super cute bakery-style carrot cupcakes are a must this Easter! Simple to make, they are perfectly moist and topped with a cream cheese frosting.
Ingredients
For the Cream Cheese Frosting:
Instructions
Preheat the oven to 325 degrees.
Line muffin tins with paper cupcake liners.
Sift (or mix) together the flour, baking soda, cinnamon, allspice, salt, ginger, and cardamon; set aside.
In a separate bowl, whisk together brown sugar, granulated sugar, and oil until combined.
Whisk in the eggs and vanilla.
Stir in the carrots and crushed pineapple.
Pour in the dry ingredients and stir until just combined.
Fill the prepared muffin cups with batter until 2/3 full.
Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
Allow the cupcakes to cool before frosting.
For the frosting:
Cream the cream cheese, butter, powdered sugar and vanilla together until fluffy.
If needed, add in 1-2 Tablespoons of heavy whipping cream or milk until you reach your desired consistency.
Using a small spatula, spread the frosting onto the cupcakes. It can also be piped using a piping bag or a plastic baggie with a small corner cut off.
Pipe the frosting on the cupcakes to your liking.
Becky’s tips
- I used a piping bag with a Wilton 1M tip to frost the cupcakes.
- Don’t overfill the cupcake papers as the batter will rise in the oven. Fill them 3/4 of the way through.
- Don’t over mix the batter when you add the flour. Over mixing can cause the gluten to over develop, it should be just combined.
Nutrition Information
Calories: 336kcal (17%) Carbohydrates: 35g (12%) Protein: 4g (8%) Fat: 21g (32%) Saturated Fat: 14g (88%) Trans Fat: 1g Cholesterol: 58mg (19%) Sodium: 317mg (14%) Potassium: 148mg (4%) Fiber: 1g (4%) Sugar: 21g (23%) Vitamin A: 3543IU (71%) Vitamin C: 2mg (2%) Calcium: 45mg (5%) Iron: 1mg (6%)
