04/13/2026
Carrot Cake Cupcakes
=>Ingredients:
1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
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
1 teaspoon vanilla extract
1 (8.25 ounce) can crushed pineapple (do not drain)
1 ½ cups peeled and finely grated carrots
1 cup chopped walnuts (optional)
=>Directions:
Preheat the oven to 350°F (175°C). Line a standard 12-count muffin tin with paper liners.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large bowl, beat eggs, granulated sugar, and brown sugar. Stir in oil, vanilla, pineapple, carrots, and walnuts (if using).
Add dry ingredients to wet ingredients, stirring just until combined and evenly moistened.
Fill cupcake liners about four-fifths full with batter.
Bake for 25-27 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool cupcakes completely on wire racks before frosting.
Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3½ –4 cups powdered sugar
Beat cream cheese and butter until smooth. Add vanilla, then gradually add powdered sugar until creamy. Pipe onto cooled cupcakes and sprinkle with chopped walnuts if desired.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Servings: 12 cupcakes
