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’t 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 know that carrot cake is often synonymous with spring and I have no idea why since the first Fall frost means pulling up my remaining carrots from the garden. It’s always fun to see how big they have gotten. And it means…carrot cake cupcakes! I actually have made my Favorite Carrot Cake before but I decided this year to twist it up and make these carrot cake cupcakes.
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. Collapsible cupcake stand with carrier – less storage and it makes transport easier.
I have found that everyone seems to have a different take on Carrot Cake these days. Some contain only the traditional raisins and carrots, while others pile everything from coconut shavings to pineapple bits into their carrot cake recipes. This recipe does contain raisins, pineapple, carrots, and nuts, but feel free to leave the nuts out if that’s not right for you. My own personal twist is that Carrot Cake often combines well with other flavors and extracts such as Gran Marnier, rum extract, and even cardamom. My personal favorite however is to use rum extract which gives a gentle warmth in place of vanilla and livened up the cinnamon and spices, but feel free to experiment to find your own favorite!
It is commonly mentioned that they can be left at room temperature for 1-2 days even with the cream cheese frosting because the sugar helps preserve the frosting. I, however, prefer to store them in the refrigerator in an airtight container. They will keep 5-7 days stored this way, and I just feel a wee bit better knowing there’s no chance of them spoiling.
Carrot Cake Cupcake Recipe Notes
I have also found that everyone seems to have a different take on Carrot Cake these days. Some contain only the traditional raisins and carrots, while others pile everything from coconut shavings to pineapple bits into their carrot cake recipes. This recipe does contain raisins, pineapple, carrots, and nuts, but feel free to leave the nuts out if that’s not right for you. My own personal twist is that Carrot Cake often combines well with other flavors and extracts such as gran marnier, rum extract, and even cardamon. My personal favorite however is to use rum extract which gives a gentle warmth in place of vanilla and livened up the cinnamon and spices, but feel free to experiment to find your own favorite!
And of course, there is no better frosting for Carrot Cake than Cream Cheese Frosting. Here is the frosting recipe that I use to create a fluffy, creamy frosting for these cupcakes.
Recommended Tools for Making Cupcakes
- 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.
- 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.
- Collapsible cupcake stand with carrier – less storage and it makes transport easier.
Looking for More Delicious Cake and Cupcakes? Check these out:
- Cream Cheese Frosting
- 20 of the Best Homemade Cupcake Recipes
- Bailey’s White Chocolate Cake
- Oreo Cream Cheese Frosting
Carrot Cake Cupcakes
Ingredients
- 2 cups All Purpose Flour
- 2 tsp Baking Soda
- ¼ tsp Salt
- 2 ¼ tsp Cinnamon
- 3 Eggs
- ¾ cup Buttermilk
- ¾ cup Vegetable oil
- 1 ½ cups White Sugar
- 1 tsp Vanilla extract
- 1 tsp Rum extract optional – can also use 2 tsp 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
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Michelle says
So easy and yummy!
Roxanne says
These are so good!