My carrot cake cupcakes are quick and easy to make with carrot cake mix and heaps of walnuts, coconut, pineapple pieces, and raisins. The tangy cream cheese frosting balances these sweet and nutty cupcakes so well! They’re the perfect sweet but not too sweet treat!
What’s better than a carrot cake? Carrot cake cupcakes of course! I love to serve these delicious cupcakes on Easter for an easy handheld treat. Kids and adults alike love these sweet cupcakes with tangy cream cheese frosting!
What’s in This Carrot Cake Cupcake Recipe?
- Carrot Cake Mix: I made these cupcakes super simple by using a spiced carrot cake mix to take care of the dry ingredients, spices, and carrot pieces.
- Vegetable Oil: Makes the cupcakes super moist.
- Eggs: Help bind the cupcake batter and keep the cupcakes moist.
- Walnuts: Add a bit of crunch to the cupcakes and make a beautiful garnish to the cupcakes.
- Sweetened Shredded Coconut: Adds a touch of sweetness and texture to the cupcakes.
- Crushed Pineapple: Adds a sweet-and-sour flavor to the cupcakes and makes them extra moist.
- Raisins: While optional, I found that raisins added a pleasant pop of sweetness to the cupcakes.
- Cream Cheese: Forms the base of the tangy frosting.
- Powdered Sugar: Gives the frosting structure and sweetens it.
- Vanilla Extract: Enhances the sweetness of the frosting.
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How to Store
The frosted cupcakes will keep well covered in the refrigerator for 3 days. Unfrosted, these carrot cake cupcakes will keep well in the fridge for up to 5 days or in the freezer for up to 3 months. Carrot cake is very moist. You can easily make the cakes ahead of time and then frost them just before serving.
Tips for Success
- If you’d like to add fresh carrots, I recommend replacing one of the other mix-ins (or reducing the total amount of mix-ins) to compensate for the extra moisture.
- This recipe will frost 24 cupcakes with a spreading method or a piped rosette. If a fluffy swirl (similar to what was used in the photos) is desired then double this frosting recipe. Wilton tip 1M was used for the piping in the photos.
- Don’t overfill the cupcake tins as the batter will rise in the oven. Fill them ¾ of the way.
Top Reader Reviews
- “This recipe is amazing not just the outcome but the way it’s set up I don’t have to jump back and forth to the measurements and directions (the measurements are found under the instructions as well) amazing!” -Erin Dominguez
Carrot Cake Cupcakes Recipe
Ingredients
For the Carrot Cake Cupcakes
- 26.5 ounces carrot cake mix 750 grams (2 boxes)
- 2 cups water 454 grams
- ⅔ cup vegetable oil 133 grams
- 6 large eggs 300 grams
- 1 cup crushed walnuts 113 grams
- ½ cup sweetened shredded coconut 43 grams
- ¼ cup crushed pineapple 43 grams, well-drained
- ½ cup raisins 75 grams (optional)
For the Cream Cheese Frosting
- 16 ounces cream cheese 454 grams, room temperature (2 bricks)
- 1½ cups powdered sugar 170 grams
- 1 teaspoon pure vanilla extract 4 grams
- ½ cup crushed walnuts 57 grams, for topping (optional)
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Hand Mixer
- Piping Tip Set (optional)
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.26.5 ounces carrot cake mix, 2 cups water, ⅔ cup vegetable oil, 6 large eggs
- Fold in the walnuts, coconut, pineapple, and optional raisins.1 cup crushed walnuts, ½ cup sweetened shredded coconut, ¼ cup crushed pineapple, ½ cup 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.16 ounces cream cheese, 1½ cups powdered sugar, 1 teaspoon pure vanilla extract, ½ cup crushed walnuts
Notes
How to Make Carrot Cake Cupcakes Step-by-Step
Mix the Batter: 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 26.5 ounces (2 boxes) of carrot cake mix, 2 cups of water, ⅔ cup of vegetable oil, and 6 large eggs.
Add the Mix-Ins: Fold in 1 cup of crushed walnuts, ½ cup of sweetened shredded coconut, ¼ cup of crushed pineapple, and ½ cup of raisins.
Bake the Cupcakes: 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.
Frost the Cupcakes: In a large bowl, use a hand mixer to cream together 16 ounces (2 bricks) of cream cheese, 1½ cups of powdered sugar, and 1 teaspoon of 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.
I would like to replace the coconut and pineapple.if possible. Thanks
This recipe is amazing not just the outcome but the way it’s set up I don’t have to jump back and forth to the measurements and directions (the measurements are found under the instructions as well) amazing!![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)
I’m so glad to hear that!