Carrot Cake Cupcakes Creamy Frosting (Printable)
Spiced carrot cupcakes crowned with velvety frosting, ideal for celebrations and quick to make.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
→ Wet Ingredients
08 - 2 large eggs, room temperature
09 - 3/4 cup granulated sugar
10 - 1/4 cup light brown sugar, packed
11 - 1/2 cup vegetable oil
12 - 1/4 cup unsweetened applesauce
13 - 1 teaspoon vanilla extract
→ Vegetables and Add-ins
14 - 1 1/2 cups finely grated carrots
15 - 1/2 cup chopped walnuts or pecans (optional)
16 - 1/3 cup raisins (optional)
→ Cream Cheese Frosting
17 - 4 ounces cream cheese, softened
18 - 1/4 cup unsalted butter, softened
19 - 1 1/2 cups powdered sugar, sifted
20 - 1/2 teaspoon vanilla extract
21 - Pinch salt
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly blended.
03 - In a large bowl, beat eggs, granulated sugar, and brown sugar until thoroughly combined. Add vegetable oil, applesauce, and vanilla extract; whisk until mixture is smooth.
04 - Gradually fold the dry ingredients into the wet mixture until just incorporated. Avoid overmixing to prevent dense cupcakes.
05 - Fold in the grated carrots, and if desired, incorporate walnuts, pecans, and raisins.
06 - Divide the batter evenly into the prepared cupcake liners, filling each liner approximately two-thirds full.
07 - Transfer the muffin tin to the oven and bake for 22 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
08 - Allow cupcakes to cool in the pan for 5 minutes, then gently move them to a wire rack and let them cool completely.
09 - Beat softened cream cheese and butter together until smooth and creamy. Add powdered sugar, vanilla extract, and a pinch of salt; beat until light and airy.
10 - Once cupcakes are fully cooled, frost generously with cream cheese frosting. Garnish with additional nuts or grated carrot if desired.
# Expert Tips:
01 -
- Easy to whip up with simple pantry staples
- Choice of add-ins for different textures and flavors
- Super moist due to applesauce and fresh carrots
- Stays fresh and tender for days
02 -
- Naturally moist and flavorful with lower fat due to applesauce
- Easy to customize nut free or with extra fruit
- Great for prepping ahead and travels well
03 -
- Always finely grate carrots by hand instead of buying pre grated they are juicier and blend into the batter better
- For the best possible cream cheese frosting let your butter and cream cheese reach true room temperature so the texture stays silky and never lumpy Begin frosting by adding less sugar then taste and adjust for your preferred tanginess