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Carrot Cake Cupcakes
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Carrot Cake Cupcakes

Prep Time 30 minutes
Cook Time 25 minutes
Cooling 1 hour
Total Time 1 hour 55 minutes
Servings 24

Ingredients

  • 1 ½ cup vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • 3 cups grated carrots
  • 1 cup chopped nuts or unsweetened coconut optional
  • 1 small can crushed pineapple lightly drained 8 oz can

Cream Cheese Icing:

  • 1 stick butter 113 g or 1/2 cup
  • 1 stick cream cheese 226 g or 1 cup
  • ¼ teaspoon salt
  • ½ teaspoon almond extract optional
  • 1 teaspoon vanilla
  • 3-4 cups powdered sugar Depending on how stiff you want the icing

Instructions

  • Pre-heat oven to 350 degrees.
  • Line 2-12 muffin muffin tins with 24 muffin liners
  • In a large bowl, whisk together oil and sugar. Add eggs one at a time until well combined.
  • Add dry ingredients and mix until just combined.
  • Add in pineapple and grated carrots and mix until just combined.
  • Pour into prepared muffin liners (fill them almost all the way to the top) and bake for ~20-25 minutes (it may take more or less depending on the oven so make sure to cook until a toothpick comes out clean)

Cream Cheese Icing:

  • In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
  • On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
  • Add salt, almond extract, and vanilla. Whip until combined
  • On low speed, add the powder sugar ½ cup at a time
  • Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
  • Spread icing over the cooled cupcakes