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Carrot cupcakes are a delightful treat, offering a perfect blend of sweetness and earthy flavors. This recipe elevates the classic carrot cupcake by incorporating crushed pineapple and a harmonious mix of spices. Topped with a luscious cream cheese frosting, these cupcakes are sure to become a favorite for any occasion. Whether you’re hosting a gathering or simply craving a homemade dessert, these carrot cupcakes are a must-try.


Carrot Cake Cupcakes

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 2 large eggs (room temperature)
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil or canola oil
  • 1 teaspoon vanilla extract
  • 1 8.25 ounce crushed pineapple (do not drain)
  • 1 ½ cups peeled and finely grated carrots
  • 1 cup chopped walnuts (optional)

Cream Cheese Frosting

  • 8 ounces cream cheese (softened)
  • 1/2 cup unsalted butter (softened)
  • 1 teaspoon vanilla extract
  • 3½ – 4 cups powdered sugar


  1. Preheat the Oven: Preheat the oven to 350 degrees Fahrenheit. Line a standard 12-count muffin tin with paper liners.
  2. Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger. Set aside.
  3. Mix Wet Ingredients: In a large bowl, beat the eggs, granulated sugar, and brown sugar. Stir in the oil, vanilla extract, crushed pineapple, grated carrots, and chopped walnuts if using.
  4. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and stir just until combined and evenly moistened. Fill the cupcake liners about four-fifths of the way up with batter.
  5. Bake: Bake for 25-27 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool the cupcakes completely on wire racks before frosting.
  6. Prepare Cream Cheese Frosting: Using a stand mixer with a paddle attachment or a handheld mixer, beat the cream cheese and butter until smooth and creamy. Add the vanilla extract and beat just until incorporated. Gradually add the powdered sugar and beat on medium until the frosting is creamy. Add enough powdered sugar to make it thick enough to pipe.
  7. Frost the Cupcakes: Spoon the frosting into a piping bag and pipe it onto the cooled cupcakes. If desired, sprinkle with chopped walnuts.
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  • This recipe yields 12 cupcakes, perfect for a small gathering or family treat.
  • Ensure the oven is preheated and position the cupcakes on the middle rack for even baking.
  • Use cupcake liners to prevent sticking and for easy cleanup.
  • Grate the carrots finely using an old-fashioned box grater for the best texture.
  • Feel free to substitute or add different nuts such as pecans, hazelnuts, or almonds, or opt for raisins if you prefer.
  • Soften the cream cheese and butter in advance for smoother frosting.
  • If not piping the frosting, halve the frosting ingredients as less will be needed for spreading with a knife.
  • Store the cupcakes in an airtight container in the fridge for up to 4 days.


How long do carrot cake cupcakes last?

Carrot cake cupcakes can be stored in an airtight container in the refrigerator for up to 4 days. Ensure they are properly cooled before storing to maintain freshness.

Can I freeze carrot cupcakes?

Yes, you can freeze carrot cupcakes. Place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

Can I omit the walnuts?

Yes, you can omit the walnuts if you prefer or if you have nut allergies. The cupcakes will still be delicious without them.

Can I use different frosting?

While cream cheese frosting complements carrot cupcakes beautifully, you can experiment with different frostings if desired. Vanilla buttercream or even a dusting of powdered sugar would work well.

Can I make these cupcakes ahead of time?

Yes, you can make the cupcakes ahead of time and store them unfrosted in an airtight container at room temperature for up to 2 days. Frost them just before serving for the best taste and texture.