Carrot Cake Cupcakes
These spiced Carrot Cake Cupcakes are soft, moist, and topped with an easy cream cheese frosting. Perfect for Easter or any time of year!
Ingredients
For the carrot cake cupcakes:
- 1 cup (125 grams) all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅓ cup (80 ml) canola or vegetable oil or melted coconut oil
- ¾ cup (150 grams) light or dark brown sugar lightly packed
- ¼ cup (50 grams) granulated sugar
- ¼ cup (65 grams) unsweetened applesauce or plain Greek yogurt or sour cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups (150 grams) freshly grated carrots lightly packed
- ⅓ cup (40 grams) chopped pecans or walnuts optional
- ⅓ cup (55 grams) raisins optional
For the cream cheese frosting:
- 1 (8-ounce) package brick-style cream cheese softened
- ½ cup (115 grams) unsalted butter softened
- 2 cups (240 grams) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
To make the carrot cake cupcakes:
- Preheat oven to 350°F (177°C). Line two standard 12-count muffin pans with 14 cupcake liners and set aside.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.1 cup (125 grams) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon salt
- In a separate large mixing bowl, whisk together the oil, brown sugar, granulated sugar, applesauce, eggs, and vanilla extract until fully combined. Stir in the grated carrots.⅓ cup (80 ml) canola or vegetable oil, ¾ cup (150 grams) light or dark brown sugar, ¼ cup (50 grams) granulated sugar, ¼ cup (65 grams) unsweetened applesauce, 2 large eggs, 1 teaspoon pure vanilla extract, 1 ½ cups (150 grams) freshly grated carrots
- Add the dry ingredients to the wet ingredients and mix until just combined. Then stir in the chopped nuts and raisins.⅓ cup (40 grams) chopped pecans or walnuts, ⅓ cup (55 grams) raisins
- Evenly distribute the batter between all 14 cupcake liners, only filling each liner about ⅔ of the way full. Bake in separate batches at 350°F (177°C) for 16-20 minutes or until the tops of the cupcakes are set and a toothpick inserted into the center comes out clean.
- Carefully remove the cupcakes from the oven and allow to cool slightly for 2-3 minutes in the pans. Then, carefully remove the cupcakes from the pans and transfer to a wire rack to cool completely.
To make the cream cheese frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric handheld mixer, beat the cream cheese and butter together for about 1-2 minutes or until smooth.1 (8-ounce) package brick-style cream cheese, ½ cup (115 grams) unsalted butter
- Add the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.2 cups (240 grams) powdered sugar, 1 teaspoon pure vanilla extract
- Once the cupcakes have cooled completely, frost as desired, serve, and enjoy!
Notes
The frosted cupcakes may be stored in an airtight container in the refrigerator for up to 4 days.
Freezing Instructions: Cupcakes will freeze well for up to 3 months, thaw overnight in the refrigerator, and bring to room temperature before frosting.
Frosting will also freeze well for up to 3 months, thaw overnight in the refrigerator, bring to room temperature and mix well before frosting the cupcakes.