Best Carrot Cake Cupcakes with Cream Cheese Frosting

These moist and flavorful carrot cake cupcakes are loaded with warm spices, crushed pineapple, and freshly grated carrots, all topped with a dreamy, fluffy cream cheese frosting. Perfectly tender and topped with optional chopped walnuts, these are guaranteed to be a crowd favorite for any occasion!

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Ingredients

Carrot Cake Cupcakes

• 1½ 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 oz) can crushed pineapple (do not drain)
• 1½ cups peeled and finely grated carrots
• 1 cup chopped walnuts (optional)

Cream Cheese Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 3½ to 4 cups powdered sugar (adjust to desired consistency)

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Instructions

1. Preheat and Prep:
   Preheat your oven to 350°F (175°C). Line a 12-count muffin tin with cupcake liners and set aside.
2. Mix the Dry Ingredients:
   In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
3. Combine the Wet Ingredients:
   In a large bowl, beat the eggs, granulated sugar, and brown sugar until well combined. Stir in the oil, vanilla, crushed pineapple (with juice), grated carrots, and optional walnuts.
4. Make the Batter:
   Add the dry ingredients to the wet mixture and stir gently until just combined. Be careful not to overmix.
5. Fill and Bake:
   Divide the batter evenly among the cupcake liners, filling each about 80% full. Bake for 25–27 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
   Let cupcakes cool completely on a wire rack before frosting.
6. Make the Frosting:
   Using a hand mixer or stand mixer with a paddle attachment, beat the cream cheese and butter until smooth and fluffy. Add the vanilla and mix just until combined. Gradually add powdered sugar until you reach a thick, pipeable consistency.
7. Frost and Finish:
   Transfer the frosting to a piping bag and frost cooled cupcakes. Sprinkle with chopped walnuts if desired. Enjoy!

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Why You’ll Love This Recipe

• Incredibly moist and tender thanks to pineapple and freshly grated carrots
• Perfectly spiced with cinnamon, nutmeg, and ginger
• No mixer needed for the batter—just mix and bake!
• Creamy, rich frosting that pairs beautifully with the spiced cake
• Great for birthdays, holidays, or just because!

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Tips

• Finely grate your carrots by hand for the best texture—avoid pre-shredded carrots.
• Don’t overmix the batter; stir until just combined to keep cupcakes light.
• Use room temperature eggs for a better rise and smoother batter.
• For the frosting, start with 3½ cups of powdered sugar and add more if needed for consistency.
• Use a cookie scoop for evenly sized cupcakes.

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Variations and Substitutions

• Nut-free? Skip the walnuts or use chopped pecans.
• Add-ins: Raisins or shredded coconut make great additions!
• Swap crushed pineapple for unsweetened applesauce if needed.
• Make it a cake: Bake in a 9×9-inch pan for a simple carrot cake.
• Use Greek yogurt in place of some oil for a lighter option.

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FAQs

Can I make these ahead of time?
Yes! Store unfrosted cupcakes at room temperature for up to 2 days, or refrigerate frosted ones for up to 4 days.

Can these be frozen?
Absolutely. Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge before frosting.

What if I don’t have crushed pineapple?
You can substitute it with ½ cup of applesauce or finely grated apple.

Do I need to drain the pineapple?
Nope! The juice keeps the cupcakes extra moist—don’t drain it.

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Serving

• Perfect with a cup of coffee or tea
• Serve at birthday parties, Easter brunch, or fall gatherings
• Top with a small carrot decoration or a sprinkle of cinnamon for a festive touch

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Suggestions

• Make mini cupcakes by adjusting the baking time to about 12–15 minutes.
• Add a dusting of cinnamon or orange zest to the frosting for extra flair.
• Try piping with a star tip for a beautiful finish.
• Serve cold or at room temperature—either way, they’re irresistible!