Carrot Cake Cupcakes are one of those bakes that feel comforting before you even take a bite. Soft, gently spiced, and topped with cloud-like cream cheese frosting, they manage to be nostalgic and exciting at the same time.

I love how these cupcakes quietly steal the show. They are not flashy, not overloaded, just deeply satisfying in a way that makes people go back for a second without announcing it.

And yes, there are carrots involved, but let’s be honest. This isn’t about sneaking vegetables into dessert or pretending it’s healthy. The carrots are here for texture, moisture, and that signature tender crumb.

The cupcakes themselves are ultra-moist, lightly spiced with cinnamon, and dotted with pineapple, nuts, and coconut for interest. Every bite feels balanced, rich without being heavy.

I’ve made many versions over the years, but this one sticks. It’s easy, forgiving, and reliable, which is exactly what you want when baking for people you care about.

Ingredients Needed for the Recipe

• Shredded carrot – Adds moisture and softness to the crumb without a strong carrot flavor.
• Canned crushed pineapple – Keeps the cupcakes juicy and adds gentle sweetness.
• Pineapple juice – Helps loosen the batter and boosts overall moisture.
• Milk – Brings the wet ingredients together smoothly.
• White vinegar or lemon juice – Activates the baking soda for better rise.
• Eggs – Provide structure and richness.
• Brown sugar – Adds moisture and a subtle caramel depth.
• Vegetable oil – Keeps the cupcakes tender long after baking.
• All-purpose flour – Forms the base of the batter.
• Baking soda – The main leavening agent for lift.
• Cinnamon – Brings warmth and classic carrot cake flavor.
• Salt – Balances sweetness and sharpens flavor.
• Walnuts or pecans – Add crunch and contrast.
• Shredded coconut – Adds texture without overpowering.
• Cream cheese – The heart of the frosting, rich and tangy.
• Butter – Helps the frosting hold its shape and adds flavor.
• Powdered sugar – Sweetens and thickens the frosting.
• Vanilla extract – Rounds out the frosting flavor.

Before jumping into baking, one small thing that matters. Take the time to properly drain the pineapple and grate the carrot finely. These two steps quietly decide how good your cupcakes turn out.

How to make Carrot Cake Cupcakes?

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Step 1 – Prepare the Carrot and Pineapple

Grate the carrot using a box grater, holding it straight so the pieces stay short and neat. Drain the crushed pineapple really well, pressing out excess liquid, then measure the fruit and juice separately.

This part looks simple, but it sets the tone. Too much liquid here can make the batter heavy, while careful measuring keeps everything balanced.

Step 2 – Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Take a moment to break up any lumps so the spices distribute evenly.

I always give this an extra whisk. It sounds small, but it helps avoid pockets of spice or soda later.

Step 3 – Combine the Wet Ingredients

In another bowl, whisk the milk, vinegar, eggs, brown sugar, oil, and pineapple juice until smooth. The mixture should look glossy and cohesive.

This is where the batter starts to feel alive. Everything loosens up and smells faintly sweet already.

Step 4 – Add the Stir-Ins

Stir the grated carrot, crushed pineapple, coconut, and chopped nuts into the wet mixture. The batter will look chunky, and that’s exactly right.

Those little bits are what make each bite interesting. Don’t overthink it.

Step 5 – Combine Wet and Dry

Pour the wet mixture into the dry ingredients and gently stir until the flour just disappears. Stop as soon as you no longer see dry patches.

The batter will be thick and lumpy, but still spoonable. Overmixing here is the fastest way to lose tenderness.

Step 6 – Fill the Cupcake Pan

Divide the batter evenly between lined muffin cups. An ice cream scoop makes this easy and keeps the cupcakes consistent.

They should look generously filled but not overflowing.

Step 7 – Bake and Cool

Bake in a preheated oven at 180°C or 350°F for about 20 minutes, until a toothpick comes out clean. Let them cool completely on a rack.

Cooling matters more than patience here. Frosting warm cupcakes is a fast way to make a mess.

Tips

• Use room temperature eggs and dairy for smoother batter.
• Drain the pineapple thoroughly to avoid soggy cupcakes.
• Do not substitute baking powder for baking soda.
• Mix gently once wet and dry ingredients are combined.
• Let cupcakes cool fully before frosting.

Cream Cheese Frosting That Actually Holds

This frosting is soft, fluffy, and stable enough to pipe without sliding off. The key is using brick-style cream cheese and butter that’s softened, not melted.

I beat the butter first until smooth, then add the cream cheese and sugar gradually. A quick high-speed whip at the end makes it light without turning sloppy.

The frosting should feel creamy but structured. If it looks shiny or loose, it’s usually too warm.

Serving and Storage Ideas

These Carrot Cake Cupcakes are perfect as-is, but they also dress up beautifully for gatherings. A sprinkle of chopped nuts on top adds a nice finishing touch.

They keep well in the fridge for several days. I like pulling them out about 20 minutes before serving so the frosting softens slightly.

For casual days, I sometimes skip piping and just swirl the frosting with a spoon. Less polish, same joy.

Every time I bake these, they disappear faster than expected. Soft, spiced, and quietly indulgent, they remind me why simple classics never really go out of style.

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Carrot Cake Cupcakes Recipe

Author: Elly Cooking Method: Baking Cuisine: American Courses: Desserts

Difficulty: easy Prep Time 20 mins Cook Time 20 mins Rest Time 30 mins Total Time 1 hr 10 mins

Cooking Temp: 180  C Servings: 12 Estimated Cost: $ medium Calories: 320

Best Season: Spring, autumn

Description

Everybody’s favourite Carrot Cake, in cupcake form! Topped with fluffy cream cheese frosting, these cupcakes are ultra-moist, beautifully spiced, and completely irresistible—but a total breeze to make. The carrots and crushed pineapple ensure a tender crumb, while cinnamon, coconut, and nuts add depth and texture. Perfect for birthdays, afternoon tea, or anytime you need a little sweet comfort.

ingredients

Servings

Wet Ingredients

• 440g / 14 oz (1 can) crushed pineapple in juice (drained but RESERVE juice (Note 1))
• ¹⁄₂ cup milk (at room temperature (full fat best, low fat ok))
• ¹⁄₂ tsp white vinegar (or lemon juice or other clear vinegar (Note 2))
• 2 large eggs (at room temperature)
• 1 cup brown sugar (loosely packed)
• ¹⁄₃ cup vegetable oil (or canola)

Dry Ingredients

• 1 ¹⁄₃ cups flour (plain / all-purpose)
• 1 ¹⁄₄ tsp baking soda (aka bicarb soda (NOT BAKING POWDER!) (Note 3))
• ¹⁄₄ tsp salt
• 1 ¹⁄₄ tsp cinnamon powder

Stir-ins

• 1 ¹⁄₃ cups shredded carrot (1 medium carrot peeled (Note 4))
• 2 tbsp coconut (shredded or desiccated (unsweetened))
• ¹⁄₃ cup walnuts or pecans (roughly chopped (measure after chopping))

Cream Cheese Frosting

• 180g / 6oz cream cheese (at room temperature, block type (Note 5))
• 90g / 6 tbsp unsalted butter (softened (17°C/62°F))
• 3 ¹⁄₂ cups soft icing sugar / powdered sugar (sifted (Note 6))
• ¹⁄₂ tsp vanilla extract
• ¹⁄₈ tsp salt

Decorating (optional)

• ¹⁄₄ cup walnuts or pecans (moderately finely chopped)

Instructions

Cupcakes

1. Preheat oven

   Preheat oven to 180°C/350°F (all oven types). Line a 12-hole muffin tin with cupcake liners.
   Mark as complete

2. Prepare pineapple

   Drain crushed pineapple well, reserving the juice. Measure out 3/4 cup pineapple and 2 tbsp pineapple juice.
   Mark as complete

3. Whisk Dry Ingredients

   Whisk Dry ingredients in a large bowl.
   Mark as complete

4. Whisk Wet Ingredients

   In a separate bowl, whisk together the milk, vinegar, eggs, sugar, oil and the 2 tbsp pineapple juice from Step 2.
   Mark as complete

5. Add stir-ins

   Stir in carrot, crushed pineapple, coconut and pecans into the Wet ingredients bowl.
   Mark as complete

6. Combine Wet & Dry

   Pour Wet into Dry ingredients, stir only until flour is no longer visible. Batter will be lumpy (from the stir-ins) and thick, but runny.
   Mark as complete

7. Fill muffin tin

   Divide batter between 12 holes. (A 3-tbsp levered ice cream scoop makes life super-easy here.)
   Mark as complete

8. Bake

   Bake 20 minutes or until a toothpick inserted into the centre comes out clean. Transfer to cooling rack and fully cool before frosting.
   Mark as complete

Cream Cheese Frosting

1. Cream butter

   Using the paddle attachment on a stand mixer (or whisk attachments for hand mixer), beat the butter for 1 minute until smooth, scraping down the sides as needed.
   Mark as complete

2. Add cream cheese

   Add cream cheese then beat for 1 minute until smooth.
   Mark as complete

3. Add icing sugar

   Add 1/3 of the icing sugar, then starting on the lowest speed (to avoid a powdery explosion!), beat until mostly incorporated. Add half the remaining icing sugar, beat it in, then the remaining icing sugar.
   Mark as complete

4. Fluff it!

   Beat on high for 2 minutes until fluffy. Add vanilla and salt, beat briefly to incorporate.
   Mark as complete

5. Pipe

   Transfer to piping bag fitted with a round tip (or ziplock bag with snipped corner). Pipe onto cupcakes, sprinkle with chopped walnuts or pecans if desired.
   Mark as complete

Nutrition Facts

Servings 12

Serving Size 1 cupcake

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 14gg22%

Saturated Fat 7gg35%

Trans Fat 0gg

Cholesterol 45mgmg15%

Sodium 210mgmg9%

Potassium 180mgmg6%

Total Carbohydrate 45gg15%

Dietary Fiber 2gg8%

Sugars 32gg

Protein 4gg8%

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Calcium 6 mg

Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Note 1: Use pineapple in juice, not syrup—it’s too sweet.
• Note 2: Vinegar activates the baking soda for better rise—you won’t taste it.
• Note 3: Baking soda is ~3x stronger than baking powder; do not substitute 1:1.
• Note 4: Grate carrot perpendicular to the grater for short strands.
• Note 5: Use block cream cheese (e.g., Philadelphia), NOT tub spread—it’s too soft.
• Note 6: Australians: use soft icing sugar, not pure (which sets hard).

Keywords: carrot cake cupcakes, cream cheese frosting, easy cupcakes, moist carrot cake, homemade cupcakes