Make this easy carrot cupcake recipe for a delightful homemade treat any time!

These homemade carrot cupcakes are bursting with warm spices, moist texture, and tasty mix-ins like coconut and pineapple. Each bite is topped with a velvety cream cheese frosting for the ultimate sweet treat!

a carrot cupcake with cream cheese frosting and a sugared carrot garnish, made using carrot cupcake recipe, with half the cupcake liner off

Recipe originally published on OurZestyLife

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A Flavorful Fusion of Ingredients

Carrot cake cupcakes are a sweet and perfectly spiced treat, featuring tropical coconut and juicy pineapple.
With just a few simple steps, these cupcakes come together effortlessly, making them a super easy baking project.
Ideal for brunch, a festive Easter dessert, or for Father’s Day these cupcakes will suit any occasion.

coconut, oil, crushed pineapple, buttermilk, egg, shredded carrot, flour, salt, baking soda, vanilla, and cinnamon assembled to make carrot cupcake recipe

Carrot Cupcake Recipe Building Blocks

Essential Ingredients: Flour provides structure, sugar brings sweetness, and egg works as the binding agent. Buttermilk and oil help deliver a tender and moist crumb.
Depth of Flavor: Cinnamon adds warmth, vanilla enhances the sweetness, and salt rounds out the flavors.
Moisture & Texture: Carrots provide natural sweetness and moisture, pineapple intensifies flavor while keeping the cupcakes soft, and coconut lends a chewy texture.
Dreamy Frosting: Cream cheese provides a tangy touch, butter adds smoothness, and powdered sugar provides sweetness and structure. A touch of lemon juice helps to balance out the sweetness.

Customize Your Carrot Cake Cupcakes

Add chopped pecans or walnuts for a crunchy contrast.
No buttermilk? Mix ¾ tablespoon vinegar with enough whole milk to reach ¾ cup, then let it sit for 10 minutes before using.
Stir in ½ cup of raisins for extra sweetness or enhance the spice profile with nutmeg alongside cinnamon.
Replace part of the oil with applesauce for a lower-fat alternative.
Prefer a different frosting? Swap the cream cheese frosting for classic buttercream. Or just sprinkle with powdered sugar for a naked look.

oil, egg and sugar blended to make carrot cupcake recipe

dry ingredients added to egg, oil, and sugar to make carrot cupcake recipe

Step-by-Step Guide to Perfect Carrot Cupcakes

Preheat oven and prepare muffin tins.
Whisk eggs, oil, buttermilk, and sugar.
Stir in dry ingredients, vanilla, carrots, pineapple, coconut, and optional nuts.
Divide batter into muffin cups and bake (as directed in recipe below)
For the frosting, beat cream cheese and butter, then add lemon juice and vanilla. Gradually add powdered sugar until smooth.

carrot cupcake recipe batter in a lined muffin tin

carrot cupcake recipe in a baked muffin tin

Expert Tips for Flawless Cupcakes

Avoid over-mixing the batter to keep the cupcakes light and tender.
Freshly grated carrots provide the best flavor and texture. Use a food processor to grate the carrots quickly and easily.
Try toasting the nuts before adding for even better, more nutty flavor.
Sift powdered sugar before measuring for accuracy and prevent lumps in the frosting. I keep a whisk in my powdered sugar container at all times for this reason.
You can prepare the frosting ahead of time. And it’s a good idea to chill it for minimum 15 minutes before piping for a firm consistency.

a carrot cupcake with cream cheese frosting and a sugared carrot garnish, made using carrot cupcake recipe, on a white plate

Storing Your Carrot Cake Cupcakes

Store unfrosted carrot cake cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes will stay fresh in the refrigerator for up to 5 days.

Freeze unfrosted cupcakes for up to 3 months. Thaw in the fridge overnight before decorating.

More Tasty Treats To Try!

I hope you love this carrot cupcake recipe as much as I do! Leave a rating and comment below.

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Carrot Cupcake Recipe

Donnalea

Servings cupcakes

Prep 30

Cook 25

Resting Time 5

Total 1

Print Pin

Make this easy carrot cake cupcake recipe for a moist and delicious dessert perfect for any occasion!

Equipment

muffin tin
mixing bowl

Ingredients

1 egg
¼ cup vegetable oil
½ cup buttermilk , or ¾ T vinegar with enough cream added to make ¾ cup. Allow to sit for 10 minutes before adding.
1 cups sugar
1 teaspoon vanilla
1 cups flour
1 teaspoon baking soda
1 teaspoons cinnamon
¼ teaspoon salt
7 ounces crushed pineapple ½ a 398 ml can
1 cups grated carrots
¼ cup shredded coconut
⅓ cup chopped walnuts or pecans

Cream Cheese Frosting

8 ounces cream cheese
½ cup butter
4 cup powdered sugar
1 Tablespoon lemon juice
1 teaspoon clear vanilla

Instructions

Preheat oven to 350˚F and line muffin pan with parchment cups.
In a medium bowl, beat egg. Add oil, buttermilk, sugar and vanilla until blended.
Add flour, baking soda, cinnamon and salt. Mix until incorporated.
Stir in pineapple, grated carrots, nuts (optional) and coconut.
Pour into muffin pan and bake 25-30 min or until toothpick inserted comes out clean.
Allow to cool 5 minutes in muffin tin before transferring to a cooling rack. Cool completely before storing
In a medium mixing bowl, whip softened cream cheese with butter, then add lemon juice and vanilla.
Add powdered sugar, 1 cup at a time, until you reach the consistency needed to pipe or spread onto cupcakes. You may not need all the powdered sugar, or you may need a touch more.
Spread frosting onto cooled cupcakes, or use a piping bag and a 1M Wilton piping tip to top each cupcake with a decorative touch.

Notes

Whisk powdered sugar before measuring.
You will likely not need all the frosting for the cupcakes, so refrigerated and use on other tasty treats.
Nutrition calculated using half of the frosting.

Nutrition

Calories: 345kcalCarbohydrates: 51gProtein: 3gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 34mgSodium: 229mgPotassium: 121mgFiber: 1gSugar: 41gVitamin A: 2073IUVitamin C: 2mgCalcium: 37mgIron: 1mg

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