Carrot Cake Cupcakes
Carrot Cake Cupcakes are tender cupcakes loaded with carrots, walnuts, and pineapple that have the best cream cheese frosting!
Servings: 20 cupcakes
Calories: 411kcal
Ingredients
Cupcakes
- 2 cups (400 g) granulated sugar
- 1 ¼ cups (272.5 g) vegetable oil
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 2 ¾ cups (344 g) all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- 2 teaspoons baking soda
- 1 ½ teaspoons kosher salt
- 1 cup roughly chopped walnuts
- 2 ¼ cups (247.5 g) finely grated carrots
- ½ cup crushed pineapple
Cream Cheese Frosting
- 1 block (8 ounces) cream cheese, room temperature
- ½ cup (1 stick / 113 g) butter, room temperature
- 1 teaspoon vanilla extract
- 4 cups (500 g) confectioners' sugar
Instructions
Cupcakes
- Preheat the oven to 350°F. Line 2 muffin tins with paper liners. (This recipe will make 20 cupcakes.)
- To the bowl of a stand mixer, add the sugar, oil, vanilla, and eggs. Mix on medium-low speed until the mixture is light yellow, about 3 minutes.
- In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt.
- With the mixer on low speed, slowly and gently add in the dry ingredients. Mix until JUST combined.
- Continuing to mix on low, add the nuts, carrots, and pineapple.
- Scoop the batter into the lined muffin tin, filling each cup about ¾ of the way full.
- Bake for 24 minutes, or until golden brown.
- Transfer the muffin tins to a wire rack to cool for a few minutes before gently removing the cupcakes from the muffin tin to cool completely. While the muffins are cooling, make the frosting.
Cream Cheese Frosting
- To the bowl of a stand mixer, add cream cheese, butter, and vanilla. Mix on medium speed for 1-2 minutes, or until fully incorporated. (You can also use a hand-held mixer.)
- Add confectioners' sugar, one cup at a time, until the frosting is light and creamy.
- Spread or pipe the frosting over the cooled cupcakes.
Video
Nutrition
Serving: 1cupcake | Calories: 411kcal