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.
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 this year to twist it up and make these carrot cake cupcakes. Truly, this legendary carrot cake gets copious requests from friends (I think at least 15 times in the last few years), and the cupcakes make it easy to travel and portion out.
Ingredients and Notes
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 make ALL the difference!
Here are just a few notes about how I make it:
Flour – Use all-purpose flour.
Shredded Carrots – 2 cups of carrots is usually about 3 large carrots. Carrots should be peeled and finely grated. 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.
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. If you can’t find real buttermilk, you can 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 5 minutes to curdle.
Nuts – Chopped pecans are my favorite to use in this recipe, but walnuts could also be used.
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.
Experiment 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 liven up the cinnamon and spices, but feel free to experiment to find your own favorite!
Step By Step Recipe Guide
Line cupcake pans with liners or grease with butter. (photo 1)
In medium bowl, combine the dry ingredients, while combining the wet ingredients in a second bowl. (photos 2 &3) Add the dry mixture to the wet, one cup at a time and mix well between each addition.
In another medium bowl, combine carrots, nuts, pineapple and juice, and raisins. I do this so to ensure not to overmix the batter.
Using a spoon or scraper, fold the carrot mixture into the batter. (Photo 5)
Pour into prepared cupcake pans to ¾ full (photo 6). Bake for 18-20 minutes. I 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 to cool completely before frosting. And of course, there is no better frosting for Carrot Cake than Cream Cheese Frosting. Here is the cream cheese frosting recipe that I use to create a fluffy, creamy frosting for these cupcakes.
Tips for Frosting Cupcakes
- Let the 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, 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.
Serving Suggestions
Serve: If pulling from the refrigerator, let stand about 15 minutes for best experience (but you can totally eat out of the fridge!)
Store: After frosting, store in the refrigerator in an airtight container because of the cream cheese frosting. They will store 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
- Cream Cheese Frosting
- 20 of the Best Homemade Cupcake Recipes
- Bailey’s White Chocolate Cake
- Oreo Cream Cheese Frosting
Frequently Asked Questions
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 it high if you don’t want. Pair with a plastic decorating bag.
3. Transportable cupcake stand with carrier – less storage and it makes transport easier.
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.
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) The flour was accidentally over-measured.
2) It was baked too long or your oven is running too hot. Unfortunately many ovens do not run true to temperature, and for this reason I recommend keeping an oven thermometer.
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More Amazing Dessert Recipes
Carrot Cake Cupcakes
Ingredients
- 2 cups All Purpose Flour
- 2 teaspoon Baking Soda
- ¼ teaspoon Salt
- 2 ¼ teaspoon Cinnamon
- 3 Eggs
- ¾ cup Buttermilk
- ¾ cup Vegetable oil
- 1 ½ cups White Sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Rum extract optional – can also use 2 teaspoon 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
Instructions
- Preheat oven to 350 degrees. Line cupcake pans with liners or grease with butter.
- In medium bowl, combine flour, baking soda, salt, and cinnamon.
- In a second large bowl, combine eggs, buttermilk, oil, sugar, and extract. Add flour mixture, one cup at a time and mix well between each addition.
- In another medium bowl, combine carrots, nuts, pineapple and juice, and raisins. Using a spoon or scraper, fold the carrot mixture into the batter.
- Pour into prepared cupcake pans. Bake for 18-20 minutes or until center is done and toothpick comes out clean. Let cool on wire rack before frosting with cream cheese frosting.
Notes
- Let the 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, 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.
Nutrition
Johnette Minerich says
some genuinely great articles on this web site, thankyou for contribution.
Michelle says
So easy and yummy!
Roxanne says
These are so good!