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These are the BEST Carrot Cake Cupcakes EVER! Moist, fluffy, with a tender crumb and a perfectly spiced cake studded with fresh carrots, juicy pineapple, and crunchy pecans, then topped with a mountainous swirl of luscious cream cheese frosting! You don't need any other recipe for carrot cake!
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5 from 1 vote

The BEST Carrot Cake Cupcakes

These Carrot Cake Cupcakes are the BEST I've ever tried! The cake itself is soft, moist and fluffy with a tender crumb and packed with amazing spiced flavor. Topped with a cream cheese icing, it's totally perfect!
Prep Time15 minutes
Cook Time23 minutes
Total Time38 minutes
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 24 -26
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • FOR THE CUPCAKES:
  • 8 ounces (One 8 ounce can) crushed pineapple drained
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable or canola oil
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup chopped pecans
  • 2 cups finely shredded carrots
  • FOR THE FROSTING:
  • 1/4 cup (4 Tbsp) salted butter softened
  • 8 ounces (One 8 ounce package) cream cheese softened
  • 2 tsp vanilla extract
  • 1/4 cup heavy cream
  • 3½-4 confectioners' sugar
  • Halved pecans for decoration optional

Instructions

  • Preheat oven to 350 degrees F. Line 2 muffin tins with 24 paper liners. Set aside.
  • In the bowl of a stand mixer, whisk together the crushed pineapple and eggs until combined. Add in the granulated and brown sugars and mix until combined. Slowly mix in the oil and vanilla extract. Add in the flour, baking soda, salt, cinnamon, ginger, and cloves and beat until just incorporated and no flour remains (scrape the bottom of the bowl). Lastly, fold in the chopped pecans and shredded carrots until combined.
  • Portion the batter evenly among the muffin cups, filling about 2/3 - 3/4ths full. Bake for 18-23 minutes or until a toothpick inserted near the center comes out clean or with moist - not wet - crumbs. Cool completely.
  • To make the frosting: Cream together the butter, cream cheese, and vanilla in the bowl of a stand mixer and beat until creamy, 2 minutes. Gradually add in the confectioners' sugar, alternating with the heavy cream until frosting is light and fluffy with soft peaks.
  • Pipe or spread the frosting onto the cooled cupcakes. Garnish with a pecan half, if using. Store cupcakes covered in the fridge.