Carrot Cake Cupcakes Recipe

Kristan Roland | Confessions of a Cookbook Queen Updated

Carrot Cake Cupcakes couldn't be more delicious. Just look at that fluffy frosting!

Carrot Cake Cupcakes Photo

Mother’s Day is coming, you guys!

Mother’s Day is possibly my favorite holiday of the year. I wake up every Mother’s Day morning eager with excitement, soaking up sloppy kiddo kisses and crayon-drawn cards. My husband always picks up donuts for breakfast and after heading to church, we spend the afternoon relaxing while I overdose on toddler snuggles. And maybe indulge in a treat or four.

Carrot Cake Cupcakes Picture

Does it get any better than a nap with a squishy toddler snuggled on your chest? No, absolutely NEVER.

Sometimes my husband decides to prepare dinner himself and other times he opts for my favorite take-out. One thing we both know though -- he’s NOT a baker. And I do love my dessert! I normally prepare a special treat the day before, so I can enjoy it on my big day.

This year I decided work on perfecting a carrot cake cupcake recipe for Mother’s Day. I love carrot cake, and making the recipe into cupcakes means that they are perfect for sharing.

Carrot Cake Cupcakes Image

This recipe uses a generous helping of carrots, which makes the cupcakes moist, flavorful, and full of bright color. The KitchenIQ 4-in-1 Prep Tool proved especially handy for this process, scrubbing, peeling, and dicing the carrots into chunks with ease. I then placed the prepared chunks in my food processor for quick and easy shredding. If you don't want to wake the toddler, though, I recommend doing it by hand with a container grater. Either way, it's easy peasy!

KitchenIQ 3-in-1 Prep Tool

I love my cupcakes like I love my reality television – chock full of drama and never boring. So I loaded these cupcakes up with chopped pecans, shredded, sweetened coconut, and crushed pineapple. A generous swirl of pineapple cream cheese frosting makes these cupcakes extra special.

Carrot Cake Cupcakes Pic

I mean…that frosting. I’d eat it with a spoon. Or a shovel. Whichever.

Want to win lots of KitchenIQ goodies for your mama, plus a $50 Visa Giftcard?

3-in-1 Prep Tool

Container Grater

Edge Grip and Knife Set 

Better Zester

$50 Visa Giftcard

(We suggest buying the stuff to make these cupcakes!)

a Rafflecopter giveaway


This recipe was developed for KitchenIQ by the contributor as part of a compensated relationship. All opinions are her own.

Are you tired of the dinner routine?

Stuck in a rut or looking for fun new recipes to try?

Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.

Facebook!

You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!


Carrot Cake Cupcakes Recipe

    24 Servings

Ingredients

For the Cupcakes:
  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Soda
  • 2 teaspoons Baking Powder
  • 1 1/2 teaspoons Ground Cinnamon
  • 1 teaspoon Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 4 large Eggs
  • 1 1/4 cups Vegetable Oil
  • 1 tablespoon Pure Vanilla Extract
  • 1 cup Granulated Sugar
  • 1 cup Brown Sugar
  • 3 1/2 cups Shredded Carrots
  • 1 cup Chopped Pecans
  • 8 ounces Crushed Pineapple, drained thoroughly
  • 1 cup Sweetened Shredded Coconut
For the Frosting:
  • 2 sticks Salted Butter, slightly softened
  • 8 ounces Cream Cheese, softened to room temperature
  • 1/2 cup Pineapple Juice
  • 7 cups Powdered Sugar
For Garnish (optional):
  • Sweetened Shredded Coconut
  • Pecans

Directions

For the Cupcakes:

  1. Preheat oven to 350°F. Line 24 cupcake tins with liners and set aside.
  2. In a medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and cloves. Set aside.
  3. In the bowl of your mixer, beat vegetable oil, granulated sugar, brown sugar, and vanilla until smooth. Add flour mixture and beat on medium speed for one minute. Scrape the sides of the bowl with a spatula, then fold in carrots, pecans, pineapple, and coconut.
  4. Fill prepared cupcake tins 3/4 full and bake for 25 – 30 minutes or until tops spring back when lightly touched in the center. Remove from cooling rack and let cool completely.

Prepare Frosting:

  1. In the bowl of your mixer, beat butter and cream cheese on medium speed until smooth.
  2. Slowly add pineapple juice, scraping the sides of the bowl and beating on medium low until smooth.
  3. Slowly add powdered sugar, beating on low until just combined.
  4. Increase speed to high and beat for one minute, until frosting is light and fluffy.
  5. Frost cooled cupcakes generously, then top with coconut and pecans, if desired.

Recommended

Published:
Modified:
Author:
Cooking Method:
Baking
Cuisine:
Frosting
Category:
Desserts
Tags:
, , , , , , , , ,
Related Recipes:
Mother's Day Recipes, Cupcake Recipes, Dessert Recipes, Party Food Recipes, Frosting Recipes, Baking Recipes, Baked Recipes, Carrot Recipes, Pineapple Recipes, Coconut Recipes
Recipe Yields:
24 cupcakes
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Kristan Roland
Recipe Yields: 24 cupcakes
Prep Time: 60 minutes
Cook Time: 30 minutes
Total Time: 90 minutes

Nutrition Facts

Serving Size 1 cupcake
Servings Per Recipe 24

Amount Per Serving
Calories from Fat 222
Calories 524

% Daily Value*
43%
Total Fat 28g
49%
  Saturated Fat 10g
7%
Sodium 171mg
21%
Total Carbohydrate 63g
2%
  Dietary Fiber 1g
  Sugars 56g
7%
Protein 3g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Kristan Roland

About Kristan

Kristan is known for her candy creations and hilarity on Confessions of a Cookbook Queen. We know where her true genius is, though: fanciful fanatical cupcake and cake creations!