Carrot Cake Cupcakes
A beautiful, moist cupcake full of sweet pineapple, fresh carrot, and brown sugar and topped with a homemade cream cheese frosting!
Servings 12 cupcakes
Calories 567kcal
Ingredients
For the Cupcake:
- 1 1/2 cups sifted all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 1 cup grated carrots
- 1/2 cup crushed pineapples
- 1/4 cup chopped peanuts or pecans optional
For the frosting:
- ½ cup unsalted butter softened
- 8 ounces cream cheese softened
- 4 cups sifted powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the cupcake
- Preheat oven to 350 degrees Fahrenheit and line the cupcake pan with cupcake liners.
- Whisk together flour, baking powder, baking soda, salt, and set aside.
- Using a stand mixer, mix the oil and sugars until well combined.
- Add the dry mixture, water, vanilla extract, and mix. Then slowly add the eggs, one at a time.
- Remove from the stand mixer and fold in the grated carrots, pineapples, crushed peanuts or pecans.
- Scoop out batter into the prepared muffin tins, fill about ¾ full and bake in the oven for 20-25 minutes or until toothpick inserted comes out clean.
- Allow to completely cool before adding your desired frosting.
For the frosting:
- In a large bowl, beat softened butter and softened cream cheese until well blended and no clumps.
- Slowly add 1 cup of powdered sugar at a time, then add vanilla and beat until creamy.
- Frost and enjoy!
Notes
Use freshly grated carrots! Don’t use pre-shredded carrots, they’re typically on the dry side.
● Feel free to omit the crushed pineapples, but I found that it helps keep the cake extra moist and tender. If you want larger chunks of pineapple in the cupcakes, feel free to do so.
● Feel free to use walnuts or raisins to this recipe. This batter can hold about ¼ cup to ½ cup of add-ins.
● Unfrosted cupcakes will keep for up to 5 days in an airtight container in the fridge. Frosted cupcakes up to 3 days at room temperature.
● Frosting can be refrigerated and piped before serving.
● This recipe can be doubled to make 24 cupcakes.
● Feel free to omit the crushed pineapples, but I found that it helps keep the cake extra moist and tender. If you want larger chunks of pineapple in the cupcakes, feel free to do so.
● Feel free to use walnuts or raisins to this recipe. This batter can hold about ¼ cup to ½ cup of add-ins.
● Unfrosted cupcakes will keep for up to 5 days in an airtight container in the fridge. Frosted cupcakes up to 3 days at room temperature.
● Frosting can be refrigerated and piped before serving.
● This recipe can be doubled to make 24 cupcakes.
Nutrition
Calories: 567kcal | Carbohydrates: 73g | Protein: 4g | Fat: 30g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 272mg | Potassium: 158mg | Fiber: 1g | Sugar: 59g | Vitamin A: 2318IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg