Carrot cake cupcakes are a delightful treat that combines the warm, spicy flavors of traditional carrot cake with the convenience of a cupcake. These moist and flavorful cupcakes, topped with creamy frosting, are perfect for any occasion. Let’s dive into the recipe!
Ingredients
For the cupcakes:
- 1 1/4 cups (158 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup (47 grams) canola oil
- 1 cup (198 grams) firmly packed light brown sugar
- 2 large eggs
- 1/2 cup (125 grams) unsweetened applesauce
- 1/2 teaspoon vanilla extract
- 1 1/2 cups (148 grams) finely shredded carrots (about 2 medium carrots)
- 1/4 cup plus 2 tablespoons (42 grams) finely chopped walnuts, divided
For the frosting:
- 8 ounces (227 grams) cream cheese, at room temperature
- 1 stick (113 grams) unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- 2 cups (250 grams) powdered sugar
Directions
Step 1: Prepare the Oven and Muffin Tin
Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Set aside.
Step 3: Combine Wet Ingredients
In a large bowl, whisk together the canola oil, firmly packed light brown sugar, and eggs. Stir in the unsweetened applesauce, vanilla extract, and finely shredded carrots.
Step 4: Mix Batter
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1/4 cup of the finely chopped walnuts.
Step 5: Fill Muffin Cups
Using a spring-loaded scoop, divide the batter evenly among the muffin cups.
Step 6: Bake
Bake the cupcakes in the preheated oven for about 20 minutes, or until a cake tester inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack.
Step 7: Prepare the Frosting
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, unsalted butter, and vanilla extract on medium-high speed until very light, creamy, and smooth. On low speed, gradually add in the powdered sugar and beat until fluffy.
Step 8: Frost the Cupcakes
Once the cupcakes have cooled completely, frost them with the prepared cream cheese frosting. Decorate with the remaining finely chopped walnuts, if desired.
Step 9: Serve or Store
Serve the cupcakes immediately or store them in an airtight container in the refrigerator for up to 2 days.
Additional Information
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
- Kcal per Cupcake: 350 kcal
- Servings: 12 cupcakes
Enjoy these Perfect Carrot Cake Cupcakes, a treat that is sure to impress your friends and family with its delightful flavor and moist texture!
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Perfect Carrot Cake Cupcakes
- Total Time: 40 minutes
- Yield: 12 1x
Description
Bursting with flavor, these Perfect Carrot Cake Cupcakes are a delightful twist on a classic dessert. Each bite offers the perfect balance of moist cake and rich cream cheese frosting, highlighted by hints of cinnamon, nutmeg, and ginger. The finely shredded carrots add not only a gentle sweetness but also a satisfying texture, making these cupcakes irresistibly good.
Ingredients
For the cupcakes:
1 1/4 cups (158 grams) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup (47 grams) canola oil
1 cup (198 grams) firmly packed light brown sugar
2 large eggs
1/2 cup (125 grams) unsweetened applesauce
1/2 teaspoon vanilla
1 1/2 cups (148 grams) finely shredded carrots (about 2 medium carrots)
1/4 cup plus 2 tablespoons (42 grams) finely chopped walnuts, divided
For the frosting:
8 ounces (227 grams) cream cheese, at room temperature
1 stick (113 grams) unsalted butter, at room temperature
2 teaspoons vanilla extract
2 cups (250 grams) powdered sugar
Instructions
Preheat the oven to 350°F. Line a standard muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large bowl, whisk together the oil, brown sugar, and eggs. Stir in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined. Stir in 1/4 cup of the walnuts.
Using a spring-loaded scoop, divide the batter evenly among the muffin cups. Bake until a cake tester inserted comes out clean, about 20 minutes. Let cool completely on a wire rack.
For the frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed, gradually add in the sugar and beat until fluffy.
Frost cupcakes and decorate with remaining chopped walnuts, if desired. Serve or store in an airtight container in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350