These super cute bakery-style carrot cake cupcakes are a must this Easter! Simple to make, they are perfectly moist and topped with a cream cheese frosting.
Carrot Cake Cupcake Recipe
Easter is just around the corner and these delicious cupcakes make for such a fun treat!
Made from scratch, moist and slightly spiced carrot cake is topped with perfectly sweet frosting. The whole family will love these!
If carrot cake is your thing, be sure to check out my homemade carrot cake, carrot cake sandwich cookies, and carrot cake bars.
Why you’ll love these Carrot Cake Cupcakes:
- KID FRIENDLY: Kids will not only love to eat these, but they are simple to make so they can give you a hand making them too!
- EASY: There’s nothing too complicated about these delicious treats! Mix the batter, bake and frost!
- QUICK: It only takes about 10 minutes to make these cupcakes before they get baked. Perfect for a last minute dessert!
How to make Carrot Cake Cupcakes
You can jump to the recipe card for full ingredients & instructions!
- Mix together the dry ingredients and set aside.
- Whisk together the sugars and oil, whisk in the eggs and vanilla.
- Add in the carrot and pineapple and stir in the dry ingredients.
- Fill a muffin tin with the batter and bake.
- Mix together the ingredients for the frosting.
- Pipe the frosting onto the cooled cupcakes.
How long do they keep?
Because these carrot cake cupcakes are so moist, they have quite a good shelf life. store the frosted cupcakes in the fridge in an airtight container and they will keep well for up to a week.
You can store them unfrosted this way too and frost them when you are ready to serve.
Can you freeze them?
If you want to freeze these cupcakes, it’s best to do so before you have frosted them. Place the cooled cupcakes in an airtight container, with the layers separated by parchment. They will keep well for up to 3 months.
Thaw the frozen cupcakes at room temperature for a couple of hours before frosting.
Why do you put oil in carrot cake?
Unlike lots of cakes, carrot cake is oil based rather than butter based. This makes it super moist and also increases the shelf life. It also means that you can miss the ‘creaming the butter’ step, which is always welcome! Vegetable or canola oil is the best to use.
- I used a piping bag with a Wilton 1M tip to frost the cupcakes.
- Don’t overfill the cupcake papers as the batter will rise in the oven. Fill them 3/4 of the way through.
- Don’t over mix the batter when you add the flour. Over mixing can cause the gluten to over develop, it should be just combined.
I just know you are going to adore these carrot cake cupcakes! So simple and easy to make and super delicious!
More Cupcake Recipes we Love
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