Get ready to fall in love with the Carrot Cake Cupcakes Recipe! These sweet gems are moist, gently spiced, and positively brimming with bright carrot flavor. With the perfect touch of pineapple for tang and a tender crumb thanks to applesauce, every bite is a celebration of all things delicious. Whether you’re baking for spring brunches, birthdays, or just because, this classic treat will win hearts of all ages (especially once you crown them with tangy cream cheese frosting).

Carrot Cake Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Part of what makes this Carrot Cake Cupcakes Recipe so irresistible is the beautiful balance of pantry staples and fresh ingredients. Each component has a meaningful role: from the warmth of spices to the sweetness of carrots and that magical background nuttiness, it’s harmony in cupcake form!

All-purpose flour: The foundation for a tender crumb—measure carefully for best texture.
Baking powder: Helps the cupcakes rise and gives them a lovely, light finish.
Baking soda: Reacts with the acidic ingredients for extra lift and moistness.
Salt: Just enough to balance the sweetness and enhance all the flavors.
Ground cinnamon: The star spice for that signature carrot cake warmth.
Ground nutmeg: Adds nutty depth and cozy aroma, rounding out the spice blend.
Ground ginger: A subtle, zesty note that perks up the overall flavor.
Large eggs: Provide structure and ensure the cupcakes are rich and fluffy.
Granulated sugar: Adds just the right touch of sweetness and helps with caramelization.
Brown sugar: Gives moisture and a hint of molasses flavor for extra depth.
Vegetable oil: Makes every bite super moist—no dry carrot cake here!
Unsweetened applesauce: Lends moisture, tenderness, and a touch of natural sweetness—plus, it lightens up the recipe.
Vanilla extract: Rounds out all the flavors with a little aromatic lift.
Finely grated carrots: The showstopper! Use freshly grated carrots for the best texture and vivid color.
Crushed pineapple (drained): Secrets your cupcakes moist and citrus-bright without overwhelming the carrot flavor.
Chopped walnuts or pecans (optional): Sprinkle in some crunch if you love texture in your cupcakes.

How to Make Carrot Cake Cupcakes Recipe

Step 1: Prep Your Equipment

Start by preheating your oven to 350°F (175°C), and line a 12-cup muffin tin with paper liners. This step guarantees easy cupcake removal and picture-perfect edges. If you want to add a dash of fun, go wild with patterned or pastel liners!

Step 2: Whisk Together Dry Ingredients

In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Mixing these together separately ensures your leaveners and spices get evenly spread throughout the batter—you want every cupcake to have the same great lift and spice.

Step 3: Combine Wet Ingredients and Sugars

In a large bowl, vigorously whisk together the eggs, granulated sugar, and brown sugar until combined and a little bit frothy. Stir in the vegetable oil, applesauce, and vanilla extract. This smooth, glossy mixture is the base for your moist cupcakes, and blending it well at this stage sets them up for the perfect crumb.

Step 4: Bring It All Together

Fold the dry ingredients into the wet mixture just until no flour streaks remain—gentle is the name of the game, so your cupcakes stay soft. Overmixing can make them tough, so stop as soon as it all comes together. This is the perfect moment to marvel at how the batter is thick yet silky!

Step 5: Add Carrots, Pineapple, and Nuts

Gently stir in the finely grated carrots, drained crushed pineapple, and if you’re feeling it, chopped nuts. The carrots melt right in and keep things super moist, while the pineapple adds pops of fruitiness. The nuts, if you use them, bring a buttery crunch to every bite.

Step 6: Divide and Bake

Evenly divide the batter among the cupcake liners, filling each about three-quarters full. Pop them in the oven and bake for 20 to 24 minutes. Your kitchen will smell downright heavenly. When a toothpick inserted in the center comes out clean, they’re done! Let them cool in the tin for 5 minutes before finishing off on a wire rack.

Step 7: Cool and Frost

Once the cupcakes are completely cool, frost generously with your favorite cream cheese frosting. The creamy tang is the perfect match for their sweet, spiced goodness—don’t skimp!

How to Serve Carrot Cake Cupcakes Recipe

Garnishes

Transform your Carrot Cake Cupcakes Recipe into a true bakery delight by topping them with a swirl of cream cheese frosting. For a cute, playful touch, add a sprinkle of finely chopped walnuts or pecans, a light dusting of cinnamon, or even a few shreds of carrot or coconut. A tiny candied carrot topper can make any occasion feel festive!

Side Dishes

These cupcakes are wonderful on their own, but they also pair beautifully with fresh fruit salad or a big bowl of spring berries. For afternoon parties or brunches, set out coffee, black tea, or a chilled glass of milk—the spiced cupcakes and creamy frosting balance out these drinks just right.

Creative Ways to Present

Try arranging the Carrot Cake Cupcakes Recipe on a tiered cake stand for a touch of elegance, or in a rustic basket with a linen napkin for a picnic vibe. For parties, pop them into individual cupcake boxes and tie with twine for a gift your guests will remember!

Make Ahead and Storage

Storing Leftovers

Store leftover cupcakes in an airtight container at room temperature if unfrosted, or in the refrigerator if frosted with cream cheese. They’ll stay moist and delicious for up to three days—perfect for making ahead for busy weeks or surprise visitors.

Freezing

The Carrot Cake Cupcakes Recipe freezes surprisingly well! Place cooled, unfrosted cupcakes in a freezer-safe bag or container, separating layers with parchment paper. They’ll keep for up to two months; just let them thaw at room temperature before frosting and serving.

Reheating

If you like your cupcakes ever-so-slightly warm, you can pop an unfrosted one in the microwave for 5 to 10 seconds. This is a game-changer with homemade cream cheese frosting—just add after reheating so the frosting stays creamy and fresh.

FAQs

Can I use pre-shredded carrots?

Freshly grated carrots really make a difference here; they’re tender and moist, blending seamlessly into the batter. Pre-shredded carrots tend to be a bit drier and can leave your cupcakes chewy, but will work in a pinch if you’re short on time.

Is crushed pineapple absolutely necessary?

The pineapple adds moisture and a hint of tang that sets this Carrot Cake Cupcakes Recipe apart, but if you don’t have any, you can substitute with applesauce for a still-moist (but less fruity) result.

Can I make these nut-free?

Absolutely! Just leave out the walnuts or pecans for a nut-free version. The cupcakes will still be wonderfully moist and packed with flavor without the crunch.

What’s the best way to frost these cupcakes?

Use a piping bag with a star tip for a classic, bakery-style swirl, or simply use an offset spatula to dollop and swirl. Either way, cream cheese frosting is the traditional—and best!—topping for a Carrot Cake Cupcakes Recipe.

Do these cupcakes travel well?

They do! Once frosted, refrigerate them for 30 minutes to set the frosting, then pack in a container in a single layer. They’re sturdy and perfect for potlucks, parties, or thoughtful gifts.

Final Thoughts

I hope you’re feeling inspired to whip up a batch of the Carrot Cake Cupcakes Recipe soon—there’s truly nothing like sharing these irresistible treats with people you love. Each bite is a little moment of joy, so gather your ingredients and have some fun in the kitchen!

Carrot Cake Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 9 reviews

Author: Emma
Total Time: 37 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in these moist and flavorful Carrot Cake Cupcakes topped with creamy cream cheese frosting. Perfect for any occasion, these cupcakes are a delightful treat for carrot cake lovers.

Ingredients

Scale

Dry Ingredients:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger

Wet Ingredients:

2 large eggs
¾ cup granulated sugar
½ cup brown sugar
½ cup vegetable oil
¼ cup unsweetened applesauce
1 teaspoon vanilla extract

Additional Ingredients:

1 ½ cups finely grated carrots
½ cup crushed pineapple (drained)
½ cup chopped walnuts or pecans (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Combine wet ingredients: In a large bowl, whisk the eggs, granulated sugar, and brown sugar. Stir in the oil, applesauce, and vanilla.
Combine dry and wet ingredients: Fold in the dry ingredients until just combined. Gently stir in the grated carrots, crushed pineapple, and nuts if using.
Bake: Divide the batter among cupcake liners. Bake for 20–24 minutes until a toothpick inserted comes out clean.
Cool and frost: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Frost with cream cheese frosting.

Notes

For extra moisture and flavor, make the cupcakes a day ahead and store in an airtight container.
You can top with shredded coconut or a sprinkle of cinnamon for decoration.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American