Carrot Cake Cupcakes – Everybody’s favourite Carrot Cake, in cupcake form! Topped with fluffy cream cheese frosting, they’re ultra-moist and beautifully spiced. These little friends are completely irresistible, but a total breeze to make.
Carrot Cake Cupcakes
Let’s firstly get one thing out of the way: The presence of carrot in these cupcakes is not so much about shoe-horning in virtuous vegetables or even flavour. It’s not carrot-y (is that a word?) at all. It doesn’t even contribute to colour.
So then, why add carrot?
The answer is it gives the crumb that signature tenderness without crumbling all over the place because it softens as it bakes. It’s similar to the way zucchini is used in Chocolate Zucchini Bread. You can’t see or taste the zucchini at all. But it will be the most chocolate-y, ultra-moist bread of your life.
Carrots are just another way to achieve that.
Plus, we can pretend: Look ma! Getting my veg fix!
What goes in Carrot Cake Cupcakes
Here’s what you need to make Carrot Cake Cupcakes:
Carrot – I know, you almost fell off your chair. But yes, we need carrot for Carrot Cake Cupcakes!
Canned crushed pineapple in juice (not syrup, it’s too sweet). We drain the pineapple well then measure out 3/4 cup of the pineapple and 2 tablespoons of juice;
Coconut, walnuts or pecans – Stir-ins, for interest. Some people also include raisins. I do not. I feel like there’s enough going on here already!
Cinnamon – The spicing. We never tire of the stuff!
Milk – Full-fat is best, though low-fat works fine. I haven’t tried with non-dairy but I’m confident it will work;
Baking soda – The rising agent. It can be substituted with baking powder but it won’t rise as well. Baking soda is more powerful (it’s about 3x stronger than baking powder) and because this is quite a dense batter, the it benefits from that extra boost to yield a better crumb;
Vinegar – This reacts with and activates the baking soda, giving it a kick-start on the rise. You don’t need much, just half a teaspoon, and you can’t taste it. I simply use plain white vinegar because it’s the most neutral in flavour. Lemon juice also works;
Oil rather than butter for the fat. Oil makes cakes more moist than butter, whereas butter adds flavour. In this recipe, there’s loads of other flavour from the add-ins and cinnamon, so we can use oil instead of butter;
Eggs – Use standard “large eggs”, labelled as such on the cartons at supermarkets. They are 55 – 60g / 2oz per egg. Make sure they’re at room temperature, not fridge-cold, so they incorporate more easily into the batter;
Brown sugar rather than white, which makes the crumb more moist as well as adding a lovely caramel flavour; and
Flour – Just plain / all-purpose flour.
Ingredients in Cream Cheese Frosting
And here’s what you need for the Cream Cheese Frosting:
Cream cheese – Philadelphia brand all the way for me – there is no substitute!! (And they aren’t paying me to say that, either!). It must be the brick type, as opposed to the stuff in the tubs which is softer because it’s formulated to be easily spreadable. If you use the tub form, the frosting will be far too sloppy;
Icing sugar / powdered sugar – Heads up Australians: use soft icing sugar not pure icing sugar. Soft icing sugar is used to make fluffy, creamy frostings like this cream cheese one and buttercream frosting. Pure icing sugar sets hard and is used for things like Royal Icing;
Butter – Softened to “room temperature” which is 17°C/63°F. At this temperature, the butter should be pliable so it can be creamed when beaten. But not so soft that it leaves a shiny slick of grease on your finger. If it’s too soft, your frosting will be too sloppy;
Vanilla for flavour; and
Salt – Just a pinch.
How to make Carrot Cake Cupcakes
1. Carrot and pineapple
First, grate the carrot and measure out the canned pineapple.
Grate carrot using a standard box grater. Hold the carrot perpendicular so you get short strands, rather than on an angle which would leave you with long strands;
Drain canned pineapple, pressing out excess liquid;
Pineapple juice – Measure out 2 tablespoons of the pineapple juice; and
Pineapple – Measure out 3/4 cup of the crushed pineapple.
2. Cupcake batter
No electric mixer required – just a wooden spoon!
Whisk the Dry ingredients in a bowl;
Whisk Wet ingredients in a separate bowl, then add the stir-ins – carrot, coconut, nuts and pineapple;
Combine Wet and Dry mixes, then mix just until you can no longer see flour;
Fill muffin tin using whatever scooping device you prefer. Pro tip: Ice cream scoops with a lever are super handy!
Bake for 20 minutes in a 180°C/350°F oven (all oven types) or until a toothpick comes out clean. Ordinarily, the oven temperature equivalent for fan ovens would be 20°C lower, but in this case the dense batter needs a higher temperature to get the rise so we use 180°C for fan too; and
Voila! Done – ready for cooling then frosting.
Despite the close-up of the inside, it’s hard to illustrate clearly how moist the crumb of this Carrot Cake Cupcake is in a photo. Just take my word for it, OK? 😂
Oh – but actually, you don’t need to do even that! The batter for these cupcakes are just a scaled-down version of Carrot Cake, so you can browse feedback from people who have made that recipe if you want evidence, before trying this! – Nagi x
Watch how to make it
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Carrot Cake Cupcakes with Cream Cheese Frosting
Ingredients
- 440g / 14 oz (1 can) crushed pineapple in juice , drained but RESERVE juice (Note 1)
Wet Ingredients
- 1/2 cup milk , at room temperature (full fat best, low fat ok)
- 1/2 tsp white vinegar or lemon juice or other clear vinegar, (Note 2)
- 2 large eggs , at room temperature
- 1 cup brown sugar (loosely packed)
- 1/3 cup vegetable oil (or canola)
Dry Ingredients
- 1 1/3 cups flour , plain / all-purpose
- 1 1/4 tsp baking soda (aka bicarb soda, Note 3) (NOT BAKING POWDER!)
- 1/4 tsp salt
- 1 1/4 tsp cinnamon powder
Stir-ins
- 1 1/3 cups shredded carrot , 1 medium carrot peeled (Note 4)
- 2 tbsp coconut , shredded or desiccated (unsweetened)
- 1/3 cup walnuts or pecans , roughly chopped (ie. measure after chopping)
Cream Cheese Frosting
- 180g / 6oz cream cheese , at room temperature (Note 5)
- 90g / 6 tbsp unsalted butter , softened (17°C/62°F)
- 3 1/2 cups soft icing sugar / powdered sugar , sifted (Note 6)
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Decorating (optional)
- 1/4 cup walnuts or pecans , moderately finely chopped
Instructions
- Preheat oven to 180°C/350°F (all oven types). Line a 12-hole muffin tin with cupcake liners.
- Canned pineapple: Drain crushed pineapple well, reserving the juice. Measure out 3/4 cup pineapple and 2 tbsp pineapple juice.
- Whisk Dry Ingredients: Whisk Dry ingredients in a large bowl.
- Whisk Wet Ingredients: In a separate bowl, whisk together the milk, vinegar, eggs, sugar, oil and the 2 tbsp pineapple juice from Step 2.
- Add-ins: Stir in carrot, crushed pineapple, coconut and pecans into the Wet ingredients bowl.
- Combine Wet & Dry: Pour Wet into Dry ingredients, stir only until flour is no longer visible. Batter will be lumpy (from the stir-ins) and thick, but runny.
- Fill muffin tin: Divide batter between 12 holes. (A 3-tbsp levered ice cream scoop makes life super-easy here.)
- Bake 20 minutes or until a toothpick inserted into the centre comes out clean. Transfer to cooling rack and fully cool before frosting.
Cream Cheese Frosting
- Cream butter: Using the paddle attachment on a stand mixer (or whisk attachments for hand mixer), beat the butter for 1 minute until smooth, scraping down the sides as needed.
- Cream cheese: Add cream cheese then beat for 1 minute until smooth.
- Icing sugar: Add 1/3 of the icing sugar, then starting on the lowest speed (to avoid a powdery explosion!), beat until mostly incorporated. Add half the remaining icing sugar, beat it in, then the remaining icing sugar.
- Fluff it! Beat on high for 2 minutes until fluffy. Add vanilla and salt, beat briefly to incorporate.
- Pipe: Transfer to piping bag fitted with a round tip (or ziplock bag with snipper corner). Pipe on to cupcake, sprinkle with chopped walnuts or pecans if desired.
Recipe Notes:
Nutrition Information:
Life of Dozer
Practicing the art of Mind Control: trying to make the Carrot Cake Cupcakes jump onto the floor.
Hi Nagi,
Got a few questions before I make these next weekend. 1) I’m not a huge fan of frosting (unless it’s chocolate), usually because I find it quite sweet. Is your version very sweet, and if so, how low can I decrease the sugar? Also, if I’m going to regrigerate the cupcakes for a a few days, should they be frosted or frosting be refrigerated separately and frosted when serving? Can’t wait to make these! Thanks so much!
Hi Caroline, you can frost these and store in the fridge for a few days, they will keep perfectly. The frosting is sweet, you could always opt for this one instead if you prefer things a little less sweet: https://promotown.info/fluffy-vanilla-frosting/%3C/a%3E N x
Would love to make the carrot cupcakes with cream cheese frosting. Too many for two of us so was wondering if they would freeze?
Hi Evelyn, you can cut the recipe in half if you like or freeze without frosting 🙂 N x
Just sensational. You keep delivering, Nagi, and your lovely sense of humour always gives me a chuckle. Love love love your work!
Thanks so much Hannah!! 🥰
For carrot cake bun recipe what is a cup Measurement in oz for flour brown sugar and carrot
Hi Christina, if you click the metric toggle at the top of the ingredients, the gram amount will be shown 🙂 N x
We love your carrot cake! So I’ll definitely be making these! How long do you think they’ll be good for?
Hi Em, if you can restrain yourself, these should be good up to 4 days 🙂 N x
Tho’ I am not a baker both carrot and nut breads are often on the agenda. Methinks the cupcake version is an inspired idea for a more interesting serving . . . your recipe being somewhat different to mine shall try soonest, perchance sans the icing in my case . . .
Love to know what you think Eha, I promise they are AMAZING! N x
I love this recipe but I have a family member who is allergic to pineapple. Is there something else I can use instead? Thanks
Hi Mary, I usually make my carrot cake with tinned mandarin oranges. Just drain them, crush them or a quick whirl in a food processor and replace the pineapple with the same amount. They work out great.
Hi Nagi
I made this recipe today ..I noticed that muffins didn’t fluff up a little to give a rounded top over cupcake holder instead rose a little under holder..any tips as to what I can do next time?
Sounds perfect Debbie! N x
I haven’t tested for this recipe sorry Mary – the pineapple is key to keeping these super moist! N x
I am allergic to nuts. Can you just leave the out or do I need to add more of another ingredient? Does shredded coconut work?
Hi Jan, you can just leave them out here 🙂 N x
Olá Nagi. The cake looks delicious and easy to make. Can I substitute the white vinegar for apple cider vinegar and the canned pineapples with fresh ones ?
Hi Lanaa, yes you can sub the vinegar, you’d need to crush the pineapple – it may not be as juicy so I’d need to test this sorry! N x
Olá Nagi, the cakes look delicious and easy to make. Can I substitute white vinegar for apple cider vinegar and the canned pineapple for fresh ones ?
Just made these melt in you mouth Carrot Cake Cupcakes. Amazing flavor and so incredibly moist! I love the talent you have and you sharing your recipes is such a blessing!!! Thank you!
You’re so welcome Cat, I’m so glad you loved them! N x
Dozer feels he is being prevented from doing his important job as official RTE taste tester!!
Oh of course! 😂 N x
I can’t wait to make these this weekend☺
I hope you love them Theresa, love to know what you think once you try them! N x
I usually switch out the oil in many of my recipes and replace it with an equivalent amount of unsweetened applesauce. Have you or anyone else tried that with this or your cake recipe?
Hi Terry, it will change the texture and moistness of the cake. Oil keeps these super moist so I haven’t tested with applesauce sorry! N x
Thanks. I might try as many people have preferred some of the recipes without oil that I have made for muffins, cakes and quick breads. The moisture is similar and since I don’t make both to taste compare on other items, I really don’t know about the texture. Most people are surprised that there isn’t oil, but the fat content is so much lower that they don’t feel as guilty to indulge but I do agree on your frosting!
Oh Dozer contributed plenty! Look at all that cuteness 🥰.
Yes, I’ll have to agree with you here! N x
Thanks for this! Your carrot cake is my absolute favourite, but is waaay to large for just the two of us (we could definitely eat it all, all by ourselves, but oh my….my waistline!). These cupcakes are the perfect answer to my dilemma!
Yes! The perfect serving that you can even freeze without icing for a later date! N x
I just made these….OMG…they don’t need icing!…actually my children where standing at the oven when I took them out…they couldn’t wait for icing to be made or for the cupcakes to cool…they are so deliciously moist and tasty…next batch will have icing…saved for dinner/desert tonight!…You make me a star in my home…Thank YOU!
Let’s be honest, they ARE great without icing – but you just can’t go past a great cream cheese frosting!!! N x
I love Dozer and your comments, I look forward to it…
Thanks so much Hatsumi! N x
Nagi, I love your site….your recipes, humor, doggy Dozer. These cupcakes look yummy. One suggestion…if you spray the cupcake papers, more of that yummy muffin would be intact! 🙂
Hi Linda, they are just so moist they do sometimes stick to the paper a little, but spraying the paper results in greasy liners! You could always spray a muffin tin and omit the liners altogether if you liked! N x
Fantastic recipe, thanks so much for sharing. Shredding the carrots rather than purchasing preshredded ones makes a huge difference. This is my hubby’s fav dessert!
Hubby has great taste Ritz!! N x
Block cream cheese is almost impossible (if not completely impossible) for my to find in the UK, I’ve heard of some people using mascarpone instead…what would you suggest?
Thank you! Can’t wait to try these out though but might have to do a different icing for now!
Oh no Rebeka! Try this frosting instead: https://promotown.info/fluffy-vanilla-frosting/%3C/a%3E N x