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Carrot Cake Cupcakes

Moist and flavorful carrot cake cupcakes topped with cream cheese frosting, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp salt
Wet Ingredients
  • 1 cup granulated sugar
  • 0.5 cups vegetable oil
  • 2 large eggs
  • 1 cup crushed pineapple, drained Can substitute with applesauce for a different moisture profile.
  • 1 cup grated carrots
Frosting
  • to taste cream cheese frosting Homemade or store-bought.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk the sugar, oil, and eggs until well combined. Stir in the crushed pineapple.
  4. Gradually add the dry ingredients into the wet mix, folding gently. Then add the grated carrots.
Baking
  1. Scoop the batter into the prepared cupcake liners, filling each about ¾ full.
  2. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the tin for a few minutes before transferring to a wire rack.
Frosting
  1. Once cool, generously frost each cupcake with your cream cheese frosting.

Notes

Store leftovers in an airtight container at room temperature for up to three days, or freeze for up to 3 months. Wrap them individually.