Carrot Cake Cupcakes

These incredibly moist from-scratch carrot cake cupcakes are perfect mini carrot cakes! They are topped with decadent cream cheese frosting.

Prep time: PT15M

Cook time: PT25M

Total time: PT40M

Rating

4.59 stars (17 reviews)

Keywords

carrot cake cupcakes, carrot cupcakes

Ingredients

1/2 cup sugar
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1 cup finely chopped carrots (about 2 large carrots, food processed until the size of couscous)
1 cup drained crushed pineapple
1 cup shredded coconut (optional)
1/2 cup raisins (optional)
1/2 cup chopped pecans (optional)
1/4 cup unrefined coconut oil
1/4 cup unsalted butter (room temperature)
2 large eggs
1 cup all-purpose flour
8 ounces cream cheese (room temperature)
1/4 cup unsalted butter (room temperature)
2 cups powdered sugar
1 teaspoon vanilla extract

Cuisine

American

Steps

Cupcake Instructions
- Preheat oven to 350 F.
- In a large bowl, combine everything but oil, butter, eggs, and flour.
- Add oil and butter and stir vigorously to combine.
- Add eggs one at a time, combining well after each addition.
- Add flour in 2 batches, mixing until just combined.
- Line a cupcake tin with 12 cupcake liners and divide batter evenly between them. It should come almost all of the way to the top.
- Bake for 25 minutes or until a toothpick comes out dry.
- Remove cupcakes from tin immediately and set on a cooling rack to cool.
Cream Cheese Frosting Instructions
- Use an electric mixer to mix cream cheese and butter until creamy and light, about three minutes on high speed.
- Mix in powdered sugar one cup at a time. You can add more or less to get your desired consistency.
- Mix in vanilla until fully integrated.
- Spread or pipe frosting onto cooled cupcakes.
- Leave at room temperature for up to three days or refrigerate for up to one week.

Nutitrion

Serving Size: 1 serving
Calories: 464 kcal
Carbohydrates: 52 g
Protein: 4 g
Fat: 27 g
Saturated Fat: 17 g
Cholesterol: 68 mg
Sodium: 250 mg
Sugar: 36 g

Reviews

larisa on 2014-05-20 (5 stars):
I am a pretty experienced baker & have made these many times & they are best carrot cake cupakes I've ever made or eaten. Seriously. I cannot tell you how many family & friends request these for every occasion. Thank you! Amazing!
Jenny on 2013-06-20 (5 stars):
Made these delicious cupcakes yesterday and brought them to work. They were a big hit! Thanks for recipe!
Elena Cruz on 2013-03-08 (5 stars):
I made these last night to bring to work today (cause I'm nice like that) and people are RAVING! I cut down on the cardamom, which I personally love, just in case people weren't fans, and cut some of the sugar in the frosting. Did I mention people are raving? The only other thing I did differently was I mixed all of the dry ingredients together first (other than the sugar), and then added them at the end when the recipe indicated to add the flour. I'm wondering how the recipe differs by adding the other dry ingredients (baking soda, etc.) at the beginning? Thanks for your tips and a wonderful recipe that I will be using again and again!
Kimberlee Schory on 2013-01-23 (5 stars):
Made these tonight for my husbands birthday, I left out the cardamom because I didn't have any and a jar at the grocery store was $12 bucks. The way it is mixed together is unusual, but man were these good! This will be my go to carrot cake cupcake recipe! Easy and really, really good.
Anonymous on 2013-01-18 (5 stars):
I made these the other day (with my own little tweaks)and they are AH-MAZING. I had 3 people tell me it was the best carrot cake they've ever had, and I pretty much had to agree :)
Lianna on 2012-01-23 (5 stars):
I made these yesterday, and they are a huge hit! I had to make the carrot toppers three times before I got it right: the best baking time for the first baking was only 7 minutes. I Saved this recipe to ZipList, but I've tried many of your recipes, and they are always eagerly devoured by friends and family. You are so creative. Thank you for sharing!
ariel on 2011-09-01 (5 stars):
I made these today with whole wheat flour, they were still so moist and delicious!