Homemade Carrot Cake Cupcakes
These are the most moist and delicious homemade carrot cake cupcakes ever. Each cupcake is filled with shredded carrots, crushed pineapples, and coconut flakes. So much goodness.
Servings: 24 cupcakes
Equipment
- knife
- paper cupcake liners
- muffin scoop (or large cookie scoop)
- small bowls to melt the candy wafers
Ingredients
- 2 cups flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 eggs
- 1 ½ cups canola oil
- 2 cups sugar
- 2 cups grated carrots
- 1 8-ounce can crushed pineapple drained
- 1 cup sweetened coconut flakes
- ½ cup chopped pecans
- Cream Cheese Frosting
- ⅓ cup Wilton orange candy melts
- ⅓ cup Wilton green candy melts
Instructions
- Preheat oven to 375 degrees and line a muffin pan with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- In large bowl, whisk the eggs, oil, and sugar together, about 3 minutes.
- Stir in shredded carrots, crushed pineapple, coconut flakes, and pecans pieces.
- Add in the flour mixture gradually to the wet ingredients, combining after each addition.
- Fill the muffin cups about ⅔ of the way full.
- Bake for 22 - 26 minutes. Test with a toothpick - it should come out clean with very little crumb on it. Remove from oven and cool completely on a wire rack before frosting.
- While the cupcakes are baking, make the candy carrots: melt the candy wafers according to the package directons for the microwave. Line a baking sheet with parchment papers.
- Fill one piping bag with the orange melted chocolate and one with the green. Pipe squiggly lines for the carrots and then do the same with the green for the tops. Allow to set before placing on frosted cupcakes. Add sprinkles to some of the cupcakes and some with the candy toppers.
Notes
see blog post for tips