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!
Preheat the oven to 350 degrees F, and line a cupcake pan with papers.
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).
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.
Stir in the vanilla until well-blended.
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).
Fold in the carrots, pineapple, and walnuts, and transfer the batter to the prepared pans.
Bake for 28 to 32 minutes, or until a toothpick inserted in the thickest part of a cupcakes comes out clean.
Cool completely, then top with cream cheese frosting.
For the cake version of this recipe, click here: Carrot Cake.