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5 from 1 vote
A carrot cake cupcake on a plaid cloth, decorated with cream cheese frosting and an orange carrot piped on top with a green leaf.
Carrot Cake Cupcakes
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Carrot cake cupcakes: moist and easy to make, with brown sugar, pineapple, and warm cinnamon. Top them with cream cheese frosting for a truly classic treat!

Course: Dessert, Snack
Cuisine: American
Keyword: carrot cake cupcakes, carrot cake cupcakes with pineapple, moist carrot cake cupcakes
Servings: 24 cupcakes
Calories: 204 kcal
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F, and line a cupcake pan with papers.

  2. Place the butter and brown sugar in the bowl of an electric mixer, and whip on medium-high speed (scraping the bottom and sides of the bowl with a silicone spatula occasionally) until pale and very fluffy (5 to 8 minutes).

  3. Mix in the eggs, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.

  4. Stir in the vanilla until well-blended.

  5. Stir in the flour, cinnamon, baking powder, baking soda, cloves, nutmeg, and salt on medium-low speed, until just barely combined (there should still be streaks of flour).

  6. Fold in the carrots, pineapple, and walnuts, and transfer the batter to the prepared pans.

  7. Bake for 28 to 32 minutes, or until a toothpick inserted in the thickest part of a cupcakes comes out clean.

  8. Cool completely, then top with cream cheese frosting

Recipe Video

Recipe Notes

For the cake version of this recipe, click here: Carrot Cake.

Nutrition Facts
Carrot Cake Cupcakes
Amount Per Serving
Calories 204 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 45mg15%
Sodium 163mg7%
Potassium 122mg3%
Carbohydrates 23g8%
Sugar 14g16%
Protein 2g4%
Vitamin A 2115IU42%
Vitamin C 5.1mg6%
Calcium 40mg4%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.