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