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Carrot Cake Cupcakes

These moist and fluffy carrot cake cupcakes are beyond delicious with toasted walnuts, a perfect mix of spices

Carrot Cake Cupcakes

Homemade coconut carrot cake cupcakes are super spiced and moist, filled with shredded coconut, and topped with creamy cream cheese. Now presented in cupcake form, this retro recipe for Carrot Cake Cupcakes fits today’s dessert trends and tastes better than ever.
Prep Time30 mins
Cook Time35 mins
30 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Keyword: best carrot cupcake, Cupcakes, Easter, Easter Cupcakes, moist carrot cupcake, Mother’s Day
Servings: 12
Calories: 557kcal



  • 1 cup All-purpose flour 
  • 1 cup Granulated sugar 
  • 1 tsp. Baking soda  
  • 1 tsp. Ground cinnamon
  • ½ tsp. Ground ginger 
  • ½ tsp. Ground nutmeg 
  • ½ tsp. Table salt


  • ½ cup Vegetable oil
  • ¼ cup Unsalted butter, melted
  • 1 tsp. Vanilla extract
  • 2 Eggs


  • 1 ½ cups Grated carrots 
  • ½ cup Canned crushed pineapple, drained 
  • ½ cup Golden raisins (optional)


  • 8 oz. Cream cheese, softened
  • 1 Stick unsalted butter, softened (8 Tbsp.)
  • 1 tsp. Vanilla extract
  • Pinch of salt
  • 2 ¼ cups Powdered sugar
  • ½ cup Canned crushed pineapple, drained


  • 2 tbsp. Unsalted butter
  • 1 cup Shelled pistachios
  • 2 tbsp. Granulated sugar
  • ½ tsp. Ground cinnamon


  • Preheat oven to 350°. Line a muffin pan with cupcake papers.
  • For the cupcakes, combine flour, 1 cup granulated sugar, baking soda, 1 tsp. cinnamon, ginger, nutmeg, and 1⁄2 tsp. salt.
  • Whisk together oil, melted butter, 1 tsp. vanilla, and eggs in a separate bowl; add to the dry ingredients, stirring to incorporate.
  • Fold in carrots, 1⁄2 cup pineapple, and raisins just until mixed. Scoop batter into prepared pan, filling each well almost full. Bake cupcakes until a toothpick inserted in the centers comes out clean, 25–30 minutes. Let cupcakes cool in the pan 5 minutes; remove and let cool completely.
  • For the frosting, beat cream cheese, softened butter, 1 tsp. vanilla, and a pinch of salt with a mixer until smooth. Add powdered sugar and beat to blend (mixture will be gooey). Fold in 1⁄2 cup pineapple.

The pistachios

  • Melt 2 Tbsp. butter in a nonstick skillet over medium heat. Add pistachios, 3 Tbsp. granulated sugar, and 1⁄2 tsp. cinnamon; toss to combine. Sauté until nuts are coated with sugar and smell toasted, tossing often, about 5 minutes. Spread nuts out on a baking sheet to cool. (Not all the sugar will stick to the nuts. This is OK.) When cool, coarsely chop nuts.
  • Spread 3 Tbsp. frosting on each cupcake; top with pistachios.


Per cupcake, Calories: 557

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories557
  • % Daily Value *
  • Total Fat 35g 54%
    • Saturated Fat 14g 70%
  • Cholesterol 87mg 29%
  • Sodium 288mg 12%
  • Total Carbohydrate 62g 21%
    • Dietary Fiber 2g 8%
  • Protein 6g 12%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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