Dessertscarlsbadcravings5.0
Carrot Cake Cupcakes
This Carrot Cake Cupcakes recipe will have everyone swooning - even the haters (like my husband, he couldn't stay away)! It’s easy, versatile and melt-in-your-mouth addicting. The soft, ultra-moist, tender cupcakes are packed with warm fragrant spices, freshly grated carrots, sweet and tangy crushed pineapple, and nutty finely crushed pecans, piled high with silky, rich and tangy cream cheese frosting. But what truly elevates these perfectly portable Carrot Cake Cupcakes is the combination of a little oil with Greek yogurt and crushed pineapple for the ultimate flavor and tenderness without being oily. Keep reading for the step-by-step video, recipe tips and tricks, and printable recipe!
👥 13 Servings👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
CUPCAKES
2
Preheat oven to 350 degrees F. Line two standard 12-count muffin pans with a total of 13-14 cupcake liners. Lightly spray with cooking spray; set aside.
3
In a large mixing bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients, including drained pineapple, just until combined.
large eggs, at room temperature2
4
Fold Wet Ingredients into Dry Ingredients just until moistened, then stir in the grated carrots (or coconut, raisins, etc. if using) just until evenly combined; DON’T overmix.
5
Divide batter equally between the 13- 14 cupcake liners, filling each liner about 3/4 of the way full (easiest to use a cookie scoop).
6
Bake in separate batches at 350°F for ⏱️ 18-23 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cupcakes cool in the pans for ⏱️ 3 minutes, then carefully transfer to a wire rack to cool completely before frosting.
7
FROSTING THE CUPCAKES
8
In a large bowl using a handheld or stand mixer fitted with a paddle (may use whisk attachment), beat the cream cheese until smooth on medium-high speed. Add the butter and continue to beat 1 additional minute, until creamy and lump free. Beat in the vanilla extract and salt.
vanilla extract1 teaspoon
9
With mixer on low, gradually add powdered sugar until completely combined, then switch to high speed and beat for ⏱️ 1 minute.
powdered sugar, (sifted)4 cups
10
Frost cupcakes as desired once completely cooled. Garnish with crushed pecans if you’d like.
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