Carrot Cake Cupcakes
This Carrot Cake Cupcakes recipe will have everyone swooning - even the haters (like my husband, he couldn't stay away)! It’s easy, versatile and melt-in-your-mouth addicting. The soft, ultra-moist, tender cupcakes are packed with warm fragrant spices, freshly grated carrots, sweet and tangy crushed pineapple, and nutty finely crushed pecans, piled high with silky, rich and tangy cream cheese frosting. But what truly elevates these perfectly portable Carrot Cake Cupcakes is the combination of a little oil with Greek yogurt and crushed pineapple for the ultimate flavor and tenderness without being oily. Keep reading for the step-by-step video, recipe tips and tricks, and printable recipe!
Servings 13 -14 cupcakes
Ingredients
DRY INGREDIENTS
- 1 cup all-purpose flour
- 1/2 cup pecans, finely chopped (I use my food processor), (See options in notes)
- 3/4 cups granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- 1/4 tsp EACH salt, allspice, nutmeg, ground ginger
WET INGREDIENTS
- 2 large eggs, at room temperature
- 1/3 cup vegetable oil
- 1/4 cup vanilla Greek yogurt (regular or low-fat)
- 1/4 cup crushed pineapple, drained (packed in JUICE/not syrup)
- 1/2 teaspoon lemon juice or white vinegar
- 1 teaspoon vanilla extract
ADD LATER
- 1 1/4 cups peeled and finely grated carrots (4.75 oz.)
CREAM CHEESE FROSTING
- 1 8 oz. pkg. cream cheese, room temperature
- 1/2 cup (8 TBS) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 cups powdered sugar, sifted
Instructions
CUPCAKES
- Preheat oven to 350 degrees F. Line two standard 12-count muffin pans with a total of 13-14 cupcake liners. Lightly spray with cooking spray; set aside.
- In a large mixing bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients, including drained pineapple, just until combined.
- Fold Wet Ingredients into Dry Ingredients just until moistened, then stir in the grated carrots (or coconut, raisins, etc. if using) just until evenly combined; DON’T overmix.
- Divide batter equally between the 13- 14 cupcake liners, filling each liner about 3/4 of the way full (easiest to use a cookie scoop).
- Bake in separate batches at 350°F for 18-23 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cupcakes cool in the pans for 3 minutes, then carefully transfer to a wire rack to cool completely before frosting.
FROSTING THE CUPCAKES
- In a large bowl using a handheld or stand mixer fitted with a paddle (may use whisk attachment), beat the cream cheese until smooth on medium-high speed. Add the butter and continue to beat 1 additional minute, until creamy and lump free. Beat in the vanilla extract and salt.
- With mixer on low, gradually add powdered sugar until completely combined, then switch to high speed and beat for 1 minute.
- Frost cupcakes as desired once completely cooled. Garnish with crushed pecans if you’d like.
Video
Notes
*Note: The video is double the recipe (because 12 is never enough), so there are 4 eggs instead of 2.
Recipe Variations
This Carrot Cake Cupcake recipe is very flexible when it comes to add-ins. You can add 1 cup of total add-ins, so you’ll need to divide that between ingredients if using more than one add-in. For example, ½ cup coconut and ½ cup pecans. Here are a few ideas:- All-purpose flour: These cupcakes can successfully be made with all-purpose flour, half whole-wheat flour, or gluten free 1 to 1 baking flour.
- Yogurt: You may swap the yogurt in this recipe for sour cream or unsweetened applesauce instead. These swaps will also add moisture but the vanilla Greek yogurt adds the best flavor.
- Nuts: You can swap the pecans in this recipe for walnuts or use chopped nuts instead. You can use less nuts if you’d like and combine with another add-in.
- Raisins: Add alone or in addition to the pecans and/or coconut so the total add-ins equal 1 cup.
- Coconut: Use sweetened coconut because it will make the cupcakes moister (the sugar releases moisture).
- Coconut Extract: If you’re adding coconut, consider adding ½ teaspoon coconut extract.
- Oil: If adding coconut, consider using melted coconut oil instead of vegetable oil to really amp up the coconut flavor.
Can this recipe be doubled?
Absolutely! Just use the sliding scale next to the servings to change the servings to the desired number of cupcakes.How to Store
The frosted cupcakes can be left at room temperature for up to 2 hours because the sugar in the cream cheese frosting acts as a preservative. After that, store the frosted cupcakes in an airtight container in the refrigerator for up 4 days. Plan ahead so you can let the cupcakes rest on the counter for at least 1 hour before serving so they can come to room temperature. Cold Carrot Cake Cupcakes just aren’t the same!How to make Ahead
- Unfrosted cupcakes can be stored in an airtight container on the counter one day before frosting (not in the fridge because it dries them out more quickly).
- The frosting can be made 7 days ahead of time and stored in an airtight container in the fridge. Bring the frosting to room temperature before using then beat until light and fluffy before piping on the cupcakes.
how to Freeze
- Unfrosted cupcakes: Let the cupcakes cool completely. Individually wrap each unfrosted cupcake in plastic wrap (prevents freezer burn) then place all of the cupcakes inside a freezer bag. Freeze for up to 3 months. When ready to frost, remove the plastic wrap and allow the cupcakes to thaw on the counter for 1 to 2 hours.
- Frosted cupcakes: Transfer cupcakes to a freezer safe container deep enough so the frosting doesn’t get smooshed. Seal and freeze until the cupcakes are solid, about 1-2 hours. Remove the cupcakes from the container and individually wrap each cupcake in plastic wrap (prevents freezer burn). Place the cupcakes inside a freezer bag. Freeze for up to 3 months. When ready to frost, remove the plastic wrap and allow the cupcakes to thaw on the counter for 1 to 2 hours.