There’s something special about homemade desserts, especially when they come with a personal touch. For me, that special dessert is my grandmother’s homemade carrot cake cupcakes. These perfectly moist and delicious treats have been a staple in my family for generations, and I am excited to share this recipe with you. Not only is it a family favorite, but it’s also a crowd-pleaser at any gathering or event. So, let’s dive into the details of this mouth-watering recipe and learn how to make these homemade carrot cake cupcakes that will leave you wanting more.

Why This Recipe Works

There are many carrot cake recipes out there, but what makes this one stand out? Here are three reasons why this recipe works and why it’s a must-try:

• The combination of ingredients creates the perfect balance of flavors. The sweetness of the carrots, the warmth of the spices, and the tanginess of the cream cheese frosting all come together to create a delicious and well-rounded taste.
• The use of oil instead of butter makes these cupcakes incredibly moist. This also means that the cupcakes stay moist for longer, making them perfect for storing and enjoying for a few days.
• The addition of crushed pineapple adds a unique twist to the traditional carrot cake recipe. It adds a subtle sweetness and a hint of tropical flavor that takes these cupcakes to the next level.

Ingredients You’ll Need

This recipe makes 24 cupcakes and takes about 30 minutes to prepare and 20 minutes to bake.

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• 1 cup chopped walnuts (optional)
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line two 12-cup muffin tins with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate large bowl, beat together the oil, granulated sugar, and brown sugar until well combined.
4. Add in the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the grated carrots, crushed pineapple, and chopped walnuts (if using).
7. Fill each cupcake liner about 3/4 full with the batter.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
10. In a large bowl, beat together the cream cheese and butter until smooth.
11. Add in the powdered sugar and vanilla extract, and beat until well combined and smooth.
12. Once the cupcakes are completely cooled, frost them with the cream cheese frosting using a piping bag or a knife.
13. Enjoy your delicious homemade carrot cake cupcakes!

My Pro Tips for Success

• Make sure to drain the crushed pineapple well before adding it to the batter. Excess liquid can make the cupcakes too moist and affect the texture.
• For an extra burst of flavor, add a teaspoon of orange zest to the batter.
• If you’re not a fan of walnuts, you can substitute them with pecans or leave them out altogether.
• For a healthier option, you can use whole wheat flour instead of all-purpose flour.

What I Serve With This Recipe

• These cupcakes are delicious on their own, but you can also serve them with a scoop of vanilla ice cream for a decadent dessert.
• If you have any leftover cream cheese frosting, you can use it as a dip for fresh fruit or spread it on toast for a tasty breakfast treat.

FAQs (From My Kitchen to Yours)

1. Can I make this recipe into a cake instead of cupcakes?

Yes, you can! Simply pour the batter into a greased 9×13 inch baking pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

2. Can I use pre-shredded carrots instead of grating them myself?

Yes, you can use pre-shredded carrots, but I recommend grating them yourself for the best texture and flavor.

3. Can I freeze these cupcakes?

Yes, you can freeze these cupcakes without the frosting for up to 3 months. Just make sure to wrap them tightly in plastic wrap and place them in an airtight container before freezing. Thaw them in the refrigerator before frosting and serving.

Why This Recipe Deserves a Spot on Your Table

This homemade carrot cake cupcake recipe is a family favorite for a reason. It’s easy to make, incredibly moist, and bursting with flavor. The addition of crushed pineapple adds a unique twist that sets these cupcakes apart from others. Plus, they are perfect for any occasion, whether it’s a birthday party, potluck, or just a sweet treat for yourself. Trust me; once you try these cupcakes, you’ll want to make them again and again.

Your Turn

Now it’s your turn to try this delicious homemade carrot cake cupcake recipe. I hope you enjoy making and eating them as much as my family and I do. Don’t forget to share your experience and any variations you try in the comments below. Happy baking!

Homemade Carrot Cake Cupcakes (Perfectly Moist)

Indulge in the perfect balance of sweetness and moisture with our homemade carrot cake cupcakes. A delicious treat for any occasion. Try them now!

By Jason GriffithPublished on March 26, 2025

Prep Time15 min

Cook Time30 min

Total Time45 min

Servings12 servings

Category: Dessert

Cuisine: American

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground nutmeg
• 2 teaspoons ground ginger
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup crushed pineapple, drained
• 1 cup chopped walnuts (optional)
• 2 cups grated carrots (approximately 2-3 medium carrots)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3 large eggs

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, baking soda, salt, nutmeg, and ginger.
3. In another bowl, combine the vegetable oil, granulated sugar, brown sugar, and eggs. Mix until well blended.
4. Stir in the grated carrots, crushed pineapple, and vanilla extract into the wet mixture.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the chopped walnuts if using.
7. Fill each cupcake liner about 2/3 full with the batter.
8. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Information

@type: NutritionInformation

Calories: 220 calories

Protein Content: 3g

Carbohydrate Content: 30g

Fat Content: 10g

Tags: carrot cake, cupcakes, dessert, baking, moist cupcakes

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