Carrot Cupcake Recipe

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

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Course: Dessert

Cuisine: American

Keyword: carrot cake cupcake recipe, carrot cupcake recipe, carrot cupcakes

Prep Time: 30

Cook Time: 25

Resting Time: 5

Total Time: 1

Servings: cupcakes

Calories: 345kcal

muffin tin

mixing bowl

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

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.

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.