4.7 from 20 votes
Carrot Cake Cupcakes Recipe
Simple and so delicious, these carrot cake cupcakes are too good not to try! Moist carrot cakes topped with a rich cream cheese frosting.
Prep Time
15 mins
Cook Time
19 mins
Total Time
34 mins
Servings:
24
cupcakes
Calories:
372 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
For the Carrot Cake Cupcakes
- 26.5 ounces carrot cake mix (2 boxes)
- 2 cups water
- ⅔ cup vegetable oil
- 6 large egg
- 1 cup walnuts crushed
- ½ cup coconut sweetened shredded
- ¼ cup pineapple well-drained, crushed
- ½ cup raisins (optional)
For the Cream Cheese Frosting
- 16 ounces cream cheese room temperature (2 bricks)
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract pure
- ½ cup walnuts for topping (optional, crushed
Instructions
- Preheat oven to 350°F. Prepare a 12-count cupcake pan with a nonstick baking spray or line the wells with cupcake wrappers.
- In a small bowl, whisk together the cake mix, water, vegetable oil, and eggs.
- Fold in the walnuts, coconut, pineapple, and optional raisins.
- Fill the wells or cupcake wrappers ¾ of the way full. Bake for 19-21 minutes, until the tops are golden brown and a toothpick comes out clean. Allow the cupcakes to cool in the pan for 2-3 minutes and then move them to a cooling rack to finish cooling.
- In a large bowl, use a hand mixer to cream together the cream cheese, powdered sugar, and vanilla extract. Spread the cupcakes with frosting and top with some crushed walnuts. If the cupcakes will be piped and the frosting is too soft, add another ½ cup of powdered sugar to the frosting and blend it in well.
Cup of Yum
Notes
- Storage: Store frosted cupcakes in the refrigerator for up to 3 days. Store unfrosted cupcakes in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Information
Serving
1cupcake
Calories
372kcal
(19%)
Carbohydrates
37g
(12%)
Protein
5g
(10%)
Fat
24g
(37%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.05g
(3%)
Cholesterol
66mg
(22%)
Sodium
290mg
(12%)
Potassium
216mg
(5%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
325IU
(7%)
Vitamin C
1mg
(1%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24 cupcakes
Amount Per Serving
Calories 372
% Daily Value*
| Serving | 1cupcake | |
| Calories | 372kcal | 19% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 66mg | 22% |
| Sodium | 290mg | 12% |
| Potassium | 216mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 325IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.