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Super Moist Carrot Cake Cupcakes

5 from 3 reviews

These super moist carrot cake cupcakes are packed full of freshly grated carrots and finished off with a dreamy cream cheese icing that will leave everyone licking their fingers. The best part? These carrot cake cupcakes come together in 1 bowl!

These super moist carrot cake cupcakes are packed full of freshly grated carrots and finished off with a dreamy cream cheese icing that will leave everyone licking their fingers. The best part? These carrot cake cupcakes come together in 1 bowl!

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 24 cupcakes 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 24 cupcakes 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
Units:
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 24 cupcakes 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 4 eggs, room temperature
  • 3/4 cup vegetable oil
  • 2 cups shredded carrots
  • 1/2 cup raisins, optional
  • 2/3 cup sweetened shredded coconut, optional
  • 15 oz crushed pineapple, drained

for the cream cheese icing

  • 1/2 cup unsalted butter, room temperature
  • 5 oz cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 1/2 cups powdered sugar

Instructions

  1. Preheat the oven to 350°F and line 24 muffin tins with cupcake liners. Use a cooking spray to lightly spray the top of the muffin tin. This will prevent the cupcake tops from sticking to the tin.
  2. In a large bowl combine all of the dry ingredients (flour, sugar, baking soda, baking powder, spices, and salt). Use a whisk to stir together.
  3. Make a well in the center of the dry ingredients and add the eggs, vegetable oil, carrots, raisins, coconut and crushed pineapple. Whisk everything together until no streaks of flour remain and the batter is well mixed.
  4. Using a 1/3 cup measurer, scoop batter into the prepared cupcake liners. Bake for 20 to 23 minutes or until a toothpick inserted into the middle comes out mostly clean. Allow the cupcakes to cool completely before frosting.
  5. While the cupcakes cool make the frosting. In a stand mixer fit with the paddle attachment, beat together all of the frosting ingredients on low speed, gradually increasing to high. Scrape down the bowl and beat for 2 minutes or until light and fluffy. Transfer the frosting to a pastry bag fit with desired decorating tip.
  6. Once the cupcakes are completely cool, frost them with the cream cheese icing. Store in the fridge for up to 7 days. Enjoy!

Keywords: carrot cake cupcakes, homemade carrot cake cupcakes