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A carrot cake cupcake on a plaid cloth, decorated with cream cheese frosting and an orange carrot piped on top with a green leaf.
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5 stars (1 rating)

Carrot Cake Cupcakes

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!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: carrot cake cupcakes, carrot cake cupcakes with pineapple, moist carrot cake cupcakes
Servings: 24 cupcakes
Calories: 204kcal

Ingredients

Instructions

  • 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

Video

Notes

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

Nutrition

Calories: 204kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 163mg | Potassium: 122mg | Sugar: 14g | Vitamin A: 2115IU | Vitamin C: 5.1mg | Calcium: 40mg | Iron: 0.6mg