These Spiced Carrot Cake Cupcakes are loaded with fresh shredded carrot, crushed pineapple, and topped with rich cream cheese frosting.
Shout-out to Zwilling J. A. Henckels for providing the Staub Ceramic Small Serving Bowl, TWIN Pure Small Whisk, and Staub Small Silicone Spatula used in this recipe. As usual, all opinions are my own, but I highly recommend their products for their fantastic quality and design. Check them out if you get the chance!
Level with me here: how many pumpkin spice latte posts have you seen on social media so far? One? Haha. What a great joke. You’ve been bombarded by them on Instagram and probably Facebook as well. Don’t lie, we’re all friends here.
Before PSL was a thing, there was the classic fall flavour: carrot cake. A beautiful blend of cinnamon, nutmeg, ginger, carrot, and whatever else you wanted to throw in—I’m partial to EVERYTHING, which means coconut, pineapple, raisins and walnuts—to make it taste delicious. This post is for you, carrot cake, you classic beauty.
These spiced carrot cake cupcakes are a nice compromise between my preference (PUT EVERYTHING INTO THE CUPCAKES) and just plain ol’ cinnamon and cupcake batter (boo). There are bits of juicy crushed pineapple, loads of grated carrot, and little walnut pieces scattered throughout.
And don’t get me started on the frosting: it’s the perfect combination of heavy (but delicious), pure cream cheese frosting and frosting that’s on the sweeter side. It’s sweet without being sickly, and creamy without having to bite into a hunk of cheese. Perfection. Throw on a few walnut pieces as a topping, plus a jaunty cinnamon stick if you’re feeling like a hipster, and there you go.
I may or may not have shoved a carrot cake cupcake into my mouth while photographing these. (Spoiler alert: I DID.)
If you’re looking for your next fall treat that’s moist, flavourful and full of autumn goodness, you’ve found it in these carrot cake cupcakes. Enjoy!
Check out CK on Instagram! If you try out one of my recipes, tag @CrumbKitchen so I can see your delicious creations. 🙂
Total Cost = $5.90 (Budget breakdown below recipe)
- 1 and ¼ cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- Pinch of ginger
- 1 tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- ½ cup vegetable oil
- 2 tbsp. milk
- 2 eggs, beaten
- 1 and ½ cups grated carrots (about 4 medium carrots)
- ¼ cup canned crushed pineapple, drained well
- ¼ cup walnut pieces
- 8 oz. block of cream cheese, softened slightly
- 3.5 tbsp. salted butter, softened
- 3 and ½ cups confectioners' sugar
- 1 tsp. vanilla
- ¼ cup walnut pieces
- Preheat oven to 350 degrees F. Line a standard cupcake pan with paper liners; set aside.
- In a medium bowl, whisk flour, both sugars, cinnamon, nutmeg, ginger, baking soda, baking powder and salt well; set aside.
- In a large bowl, combine vegetable oil, milk, beaten eggs, grated carrots, crushed pineapple and walnut pieces until fully incorporated. Add dry ingredients into wet ingredients and mix until moistened (but do not overmix).
- Scoop batter into prepared cupcake pan. Bake in preheated oven for 17-19 minutes, or until cooked throughout and springy when touched. Let cool on wire rack.
- When the cupcakes are almost fully cool, prepare the frosting. Add all ingredients into the bowl of a stand mixer fitted with the beater attachment, and blend on low until just fully incorporated and no lumps remain. DO NOT OVERMIX.
- Scrape frosting into a large ziplock bag or piping bag fitted with a 1M (aka cupcake swirl) tip. Pipe the frosting onto the cupcakes. Sprinkle with walnut pieces.
- Serve immediately or refrigerate until serving due to the cream cheese in the frosting.
Crumb Kitchen original recipe.
1 and 1/4 cup all-purpose flour = $0.23
1/2 cup granulated sugar = $0.20
1/4 cup brown sugar = $0.07
1 tsp. cinnamon = $0.07
1/4 tsp. nutmeg = $0.02
Pinch of ginger = $0.01
1 tsp. baking soda = $0.02
1/2 tsp. baking powder = $0.04
1/4 tsp. salt = $0.01
1/2 cup vegetable oil = $0.16
2 tbsp. milk = $0.08
2 eggs = $0.30
1 and 1/2 cups grated carrots (about 4 medium carrots) = $0.20
1/4 cup canned crushed pineapple = $0.20
1/4 cup walnut pieces = $0.32
8 oz. block of cream cheese = $2.50
3.5 tbsp. salted butter = $0.16
3 and 1/2 cups confectioners’ sugar = $0.92
1 tsp. vanilla = $0.07
1/4 cup walnut pieces = $0.32
Why it’s Cheap
If you’re anything like me, you want a taste of every type of dessert—but not too much of each. By making only a dozen cupcakes, nothing gets wasted and you save a bit of cash. Using a small amount of canned pineapple rather than buying an entire fresh one is cheaper too.
Make it More Budget-Friendly
You can use any type of milk that you have on hand for the 2 tbsp., so don’t fret if you only have almond milk. For the walnuts, which can be pricey, try to buy a small bag at your local dollar store or go with the cheapest store brand for the most savings. If you don’t want to buy an entire spice jar for the nutmeg and ginger, visit your local bulk store and grab a small amount of each.