Name: Carrot Cake Cupcakes
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Ingredients: Cake-; 2 cups AP Flour; 2 tsp baking soda; 1/2 tsp salt; 2 tsp ground cinnamon; 3 large eggs; 2 cups sugar; 3/4 cup vegetable oil; 3/4 cup buttermilk; 2 tsp vanilla extract; 2 cups grated carrots; 1 8 ounce can crushed pineapple drained; 3 ounces shredded coconut; 1 cup chopped pecans; Buttermilk Glaze-; 1/2 cup sugar; 3/4 tsp baking soda; 1/4 cup milk or buttermilk; 1/4 cup butter; 1/2 tbsp light corn syrup; 1 tsp vanilla extract; Icing-; 11 ounces cream cheese, softened; 3/4 cup butter, softened; 1 16 ounce bag powdered sugar, sifted; 1 1/2 tsp vanilla

These carrot cupcakes are everything you love about old fashioned carrot cake, all in a hand held upgrade!

I spent many years growing up looking at my nana’s carrot cake and thinking that looks disgusting. You know how it is as a picky child. The thought of cake with pineapple, carrots, coconut, and pecans did not seem like a normal combination.

Boy was I wrong! Sometimes recipes are popular for a reason and things just work even if they don’t make sense. At some point over the years I finally decided to give her carrot cake a try and it really exceeded my expectations.

The cake almost fell apart because of how moist it was. Don’t even get me started on the frosting! It was heavenly! Fast forward many years after leaving home. My husband had a patient bring him a carrot cake as a gift.

This was her homemade carrot cake and he went on about how amazing it was. I remember trying it and having that moment where I was taken back to growing up in my nana’s house.

My husbands patient was nice enough to give me the recipe. Wouldn’t you know that it was the exact same recipe my nana used. No wonder it tasted so good!

I love a good carrot cake but I also frequently need desserts that are a little more portable. I used her same recipe and made it into cupcakes. They did not disappoint!

Why You’ll Love Carrot Cake Cupcakes

Comforting- If you are like me these are the types of recipes that take you back. These carrot cake cupcakes are warm with fall spices. The combination of memories and flavors make these oh so comforting.

Versatile- Since I took my nana’s recipe and made that same recipe into cupcakes you can do the opposite as well. If you prefer a carrot cake simply bake the batter into three 9 inch pans. Bake 25-30 minutes and double the glaze.

Ingredients

Ingredients for carrot cake.

Ingredients for buttermilk glaze.

Ingredients for cream cheese frosting.

How to Make Carrot Cake Cupcakes

Stir together first four ingredients.

Beat the eggs at medium speed.

Add next four ingredients.

Next, add the flour mixture, beating at low speed until well blended.

Fold in carrots and next three ingredients.

Line 24 muffin tins with cupcake liners. Spoon batter evenly into pan. Bake at 350 for 18-22 minutes.

While the cake is cooking make the glaze.

Bring the first 5 ingredients to a boil over medium heat. Boil 4 minutes stirring constantly until glaze turns golden brown and thickens. Remove from heat and add vanilla.

Cool slightly, then brush over warm cakes. Let the cakes cool completely before frosting.

Sift powdered sugar.

Beat first three ingredients at medium speed until smooth. Stir in the vanilla and then gradually add the powdered sugar on low speed till well blended.

Frost the cupcakes with the frosting.

Tips for making Carrot Cake Cupcakes

This recipe can always be used for a layered carrot cake. Simply grease and flour three 9 inch round cake pans to use instead of the muffin tins. Bake for 25 to 30 minutes. You may also want to double the glaze.
If you are rushed you can skip the glaze. It won’t yield as moist a cake but will still have great flavor.
Feel free to use walnuts instead of pecans. That’s all I had this time and the walnuts tasted great.
For those who love all things carrot cake, try our carrot cake granola here.