Carrot Cake Cupcakes


Introducing our delectable Carrot Cake Cupcakes with a twist! These moist and flavorful cupcakes feature crushed pineapple and a perfect blend of spices, all crowned with a homemade cream cheese frosting. This recipe is designed to make a small batch of 12 cupcakes, making it ideal for various occasions like parties, bridal showers, baby showers, or simply satisfying your sweet cravings. If you find yourself in need of a carrot cake fix but don’t want to bake a massive three-layer cake, these cupcakes are your go-to treat.

Unconventional Carrot Cupcakes Recipe

Introduction: Elevate your cupcake game with our unique Carrot Cake Cupcakes. These delightful treats boast a harmonious fusion of flavors, including crushed pineapple and a medley of spices, all harmonized by a luscious cream cheese frosting. The small-batch recipe ensures that you won’t be overwhelmed with a surplus of cupcakes, making it perfect for an intimate gathering or a sweet escape.


  • 1 ½ cups all-purpose flour
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 2 large eggs, at room temperature
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 can (8.25 ounces) of crushed pineapple (with juice)
  • 1 ½ cups peeled and finely grated carrots
  • 1 cup chopped walnuts (optional)

Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • ½ cup butter, softened
  • 1 teaspoon vanilla extract
  • 3½ –4 cups powdered sugar


1. Preheat and Prepare: Preheat your oven to 350 degrees and line a standard 12-count muffin tin with cupcake liners.

2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Set this mixture aside for a moment.

3. Prepare the Batter: In a large bowl, beat the eggs, granulated sugar, and brown sugar. Stir in the vegetable oil, vanilla extract, crushed pineapple (with juice), grated carrots, and, if you desire, chopped walnuts.

4. Mix Dry with Wet: Gently add the dry ingredient mixture to the wet ingredients and stir until the batter is just combined and evenly moistened. Fill each cupcake liner about four-fifths full with the batter.

5. Bake and Cool: Bake the cupcakes for 25-27 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cupcakes to cool completely on wire racks before moving on to frosting.

6. Creamy Frosting: Using a stand mixer with a paddle attachment or a handheld mixer, beat the softened cream cheese and butter until smooth and creamy. Add the vanilla extract and mix until incorporated. Gradually add the powdered sugar and continue beating until the frosting achieves a creamy consistency. Adjust the amount of powdered sugar as needed to achieve your desired frosting thickness.

7. Decorate and Serve: Spoon the frosting into a piping bag and artfully pipe it onto the cooled cupcakes. For an extra touch, sprinkle some chopped walnuts on top.


Our unconventional Carrot Cake Cupcakes with crushed pineapple and divine cream cheese frosting are a delightful twist on a classic favorite. Perfect for any occasion, these cupcakes bring a burst of flavor and joy in every bite. Enjoy the goodness, and don’t forget to share the love with your family and friends. Store any extras in an airtight container in the fridge for up to four days.

image source : small town woman