Carrot Cake Cupcake Jars Recipe

3 dozen cupcakes


10 minutes


30 minutes


For the Cupcakes:

  • 1½ cup sugar
  • ¾ cup white flour
  • ¾ cup wheat flour
  • ½ teaspoon salt
  • ½ cup old fashioned oatmeal
  • ¾ teaspoon baking powder
  • 2 ¼ teaspoons baking soda
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves
  • 2 teaspoons cinnamon
  • 2 teaspoons allspice
  • ¾ cup vegetable oil
  • 1 cup crushed pineapple (with juices)
  • 4 eggs
  • 3 cups grated carrots
  • ½ banana mashed
  • Optional: 1 cup mix-ins or toppings (chopped nuts, shredded coconut, currants or raisins)

For the Frosting:

  • 8 ounces cream cheese, room temperature
  • ½ cup (1 stick) salted butter, room temperature
  • 1 teaspoon vanilla extract 1 cup powdered sugar

For the Cupcakes:

  1. Heat oven to 350 degrees.
  2. In a large bowl combine all dry ingredients, including options, mix really well and set aside.
  3. Add wet ingredients into the dry ones gently and only until everything is damp. Over mixing causes the cake to not raise.
  4. Pour into cupcake pan. Avoid smoothing the top around as much as possible to keep air in the batter.
  5. Bake at 365 degrees for approximately 18-22 minutes (depending on oven), insert a toothpick in the center to check doneness. If the toothpick comes out clean it is done and still very moist.

For the Frosting:

  1. Whip cream cheese until fluffy.
  2. Add butter one tablespoon at a time while mixing.
  3. Add vanilla and powdered sugar.
  4. If frosting is lumpy your butter and/or cream cheese was not at room temperature. Warming frosting in microwave and whipping vigorously can help it come back together.


  1. Slice cupcakes in half. Layer into cups with frosting and desired topping ingredients.