Carrot Cake Cupcakes

Name: Carrot Cake Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 cups All Purpose Flour; 2 tsp Baking Soda; 1/4 tsp Salt; 2 1/4 tsp Cinnamon; 3 Eggs; 3/4 cup Buttermilk; 3/4 cup Vegetable oil; 1 1/2 cups White Sugar; 1 tsp Vanilla extract; 1 tsp Rum extract (optional - can also use 2 tsp total of vanilla extract); 2 cups Shredded carrots (about 3 large carrots); 1 cup Chopped walnuts or pecans; 1 can Crushed pineapple in juice 8oz; 1 cup Raisins; Cream cheese frosting

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This Carrot Cake Cupcake recipe is so moist and delicious, with just the right amount of spice. Topped with a creamy cream cheese frosting and filled with pineapple, nuts, raisins, and carrots, you might want to make extra of these delicious carrot cupcakes! They are one of my favorite desserts and that spot is well earned.

Carrot cake cupcakes with fluffy cream cheese frosting topped with chopped walnuts

Table of Contents

Can I have all of my fruits and vegetables in a cupcake? Ok, maybe not all, but it would be fun to try for a bit.

I actually have made my Favorite Carrot Cake before, but I decided a few years to twist it into these moist and delicious carrot cake cupcakes. Truly, this legendary carrot cake gets copious requests from friends (Seriously, at least 15 times in the last few years), and the cupcakes make it easy to travel and portion out.

It’s the ingredients that make this cake so special. Of course, carrots and spices are a given, but this favorite carrot cake recipe of ours also includes crushed pineapple, pecans, and raisins. The ingredients create a moist crumb and delectable sweetness!

Ingredients and Notes

The full instructions including ingredient amounts are in the recipe card at the bottom of the post, but this section gives any notes on ingredient amounts, types, and substitutions.

Carrot Cake Ingredients laid out on a table with text labels.

Flour – Use all-purpose flour.

Shredded Carrots – 2 cups of fresh carrots is usually about 3 large carrots. Carrots should be peeled and finely grated. The best way to shred carrots for carrot cake muffins is by using a box grater or a food processor with a shredding blade. Do not use pre-shredded carrots from the store as those are usually much too thick and chunky.

Pineapple – Use 8oz of crushed pineapple in 100% juice, and keep the liquid.

Buttermilk – The buttermilk gives a zing and rising capability that takes this cake to another level. While real buttermilk tastes, you can substitute by add 1 tablespoon (15 ml) of lemon juice to a liquid measuring cup. Then, add milk to the 1-cup line (237 ml) and stir. Let sit for 5 minutes to curdle. I do not recommend substituting sour cream or greek yogurt because that will change the consistence and rise of the cupcakes.

Nuts – Chopped pecans are my favorite to use in this recipe, but walnuts are another option.

Extracts – This is my secret ingredient! I use 1 teaspoon each of vanilla and rum extracts. The rum gives it a slight warmth and brings out the spices. However, the recipe will be amazing with 2 teaspoon vanilla if you don’t have rum extract.

Variation Tip: Carrot Cake often combines well with other flavors and extracts such as Gran Marnier, rum extract, and even cardamom. My personal favorite is rum extract which gives a gentle warmth and livens up the ground cinnamon and warm spices, but feel free to experiment to find your own favorite!

Step By Step Recipe Guide

Steps to make carrot cake cupcake batter including cupcake liners, dry and wet ingredients and making the batter.

Line cupcake pans with paper liners or grease insides with butter. (photo 1)

In a medium bowl, whisk the dry ingredients, while combining the wet ingredients in a second bowl. (photos 2 &3) Add the dry flour mixture to the wet, one cup at a time, and whisk well between each addition. You can also do this in your stand mixer but with all of the mix-ins, I prefer to use standard mixing bowls.

In a separate bowl, combine grated carrots, nuts, pineapple juice, and raisins. I do this so to ensure that I do not overmix the batter. (photo 4)

Steps to make carrot cake cupcakes including putting batter in pan and frosting the cupcakes.

Using a spoon or rubber spatula, fold the carrot mixture into the cupcake batter. Don’t overmix for the fluffiest cupcakes. (Photo 5)

Pour into prepared cupcake pans with cupcake liners to ¾ full (photo 6). Bake for 18-20 minutes. I then tell by touch when they are done. If the center is bouncy and they have risen a bit, they are done. You can also test with a toothpick.

Allow the moist carrot cake cupcakes to cool completely before frosting. And of course, there is no better frosting for Carrot Cake than classic Cream Cheese Frosting. Here is the best cream cheese frosting recipe that I use to create a fluffy, creamy frosting for these cupcakes. It really is the creamiest frosting!

Tips for Frosting Cupcakes

Let the unfrosted cupcakes completely cool before frosting. (I know it’s hard!)
Frosting can be piped at room temperature or from the refrigerator. If refrigerated, let the frosting sit out for about 15-30 minutes to make it easier to pipe.
For great-looking cupcakes and the best results, use the largest-size piping tips (I use these). I generally use either a round tip or a star tip for easy frosting of cupcakes. Of course, use a piping bag to pipe the frosting on beautifully!

The Secret to Fluffy Cupcakes

These cupcakes have a similar texture to a soft muffin. It prevents them from caving in or sinking. Thanks to the buttermilk in the batter that assists in rising! It is truly the key to fluffy, delicious cupcakes.

Serving Suggestions

Serve: If pulling from the refrigerator, let stand for about 15 minutes for the best experience (but you can totally eat out of the fridge!)

Store: After frosting, cupcakes must be refrigerated in an airtight container because of the cream cheese frosting. They will store for about 5-7 days this way.

Make Ahead: It is fairly customary to make the cupcakes the day before, so they have time to cool. You can also make the entire recipe a day or 2 ahead.

Transport: This cupcake carrier is the BEST for transporting frosted cupcakes. They don’t slide around at all and the frosting will never get mashed.

More Delicious Cake and Cupcake Recipes

Row of delicious carrot cake cupcakes piled high with cream cheese frosting and garnished with chopped walnuts

Frequently Asked Questions

What tools do I need to make carrot cake cupcakes?

1. Food Processor with a Grating Top – Grating carrots can be laborious, but with a food processor it takes only a few seconds, and the cleanup is much easier. Of course, you still need to wash and peel the carrots before putting them in.
2. My favorite cupcake piping tips - These will get you those beautiful-looking cupcakes and you don't have to pile them high if you don't want to. Pair with a plastic decorating bag.
3. Transportable cupcake stand with the carrier - less storage and it makes transport easier.

How many carrots equals 1 cup?

2 cups of carrots is usually about 3 large carrots shredded. Carrots should be peeled and shredded. You can use a box grater or a food processor with the shredding blade. Do not use pre-shredded carrots from the store as those are usually much too thick and chunky.

Why is my cake dry?

This cake is very carefully and specifically designed to be moist, so it's unlikely you'll run into this issue but, if you do it's likely because:
1) Too much flour. This can be avoided with a scale or spooning the flour into the cup rather than scooping the measuring cup through the flour bin.
2) Baking too long or an oven that is too hot. Unfortunately, many ovens are not calibrated true to temperature, and for this reason, I recommend keeping an oven thermometer.

Does carrot cake taste better cold?

This all comes back to personal preference. I have to say, though, one of these perfect carrot cake cupcakes straight out of the fridge is delicious!

Cookbook cover of Chicken and Rice casserole. The cookbook is titled Weeknight Supper Solutions

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