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+ servings
Three cupcakes with homemade cream cheese frosting and sprinkled with nuts.
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5 from 5 votes

Carrot Cake Cupcakes

These moist and irresistible Carrot Cake Cupcakes are perfectly spiced and loaded with raisins, carrots, pineapple, and nuts. Topped with cream cheese frosting, they strike the perfect balance between sweet and spice, making them an absolute crowd-pleaser!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Southern
Servings: 18 cupcakes
Calories: 282kcal
Author: Rachel

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

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.
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.
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.

Nutrition

Serving: 1cupcake | Calories: 282kcal | Carbohydrates: 36.3g | Protein: 4.7g | Fat: 14.2g | Saturated Fat: 2.3g | Cholesterol: 28mg | Sodium: 201mg | Fiber: 1.6g | Sugar: 22.7g | Calcium: 30mg | Iron: 1.3mg