Carrot Cupcakes with Frosting (Printable)
Moist and spiced carrot cupcakes with smooth, tangy cream cheese topping for delightful individual servings.
# What You'll Need:
→ For the Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1 tsp ground cinnamon
06 - 1/4 tsp ground nutmeg
07 - 1/4 tsp ground ginger
08 - 2 large eggs
09 - 1/2 cup granulated sugar
10 - 1/2 cup light brown sugar, packed
11 - 1/2 cup vegetable oil
12 - 1/4 cup unsweetened applesauce
13 - 1 tsp vanilla extract
14 - 1 1/2 cups grated carrots
15 - 1/2 cup chopped walnuts or pecans (optional)
→ For the Cream Cheese Frosting
16 - 8 oz cream cheese, softened
17 - 1/4 cup unsalted butter, softened
18 - 2 cups powdered sugar, sifted
19 - 1 tsp vanilla extract
20 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
03 - In a large bowl, whisk eggs, granulated sugar, and brown sugar until smooth. Add oil, applesauce, and vanilla extract; mix until well combined.
04 - Gradually fold dry ingredients into the wet mixture until just combined.
05 - Stir in grated carrots and nuts (if using) until evenly distributed.
06 - Divide batter evenly among cupcake liners, filling each about 2/3 full.
07 - Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla, and salt; beat until light and fluffy.
10 - Once cupcakes are completely cool, frost generously and garnish with additional chopped nuts if desired.
# Expert Advice:
01 -
- These cupcakes stay moist for days thanks to the applesauce trick I discovered by accident
- The cream cheese frosting is perfectly thick and pipes beautifully without being too sweet
02 -
- Never frost warm cupcakes or the frosting will melt right off—trust me, I've learned this the messy way
- Freshly grated carrots make a huge difference in texture compared to pre-shredded ones
03 -
- Use the smallest holes on your grater for the most tender carrot texture throughout the cupcakes
- Let your cream cheese and butter sit out for at least an hour so they're perfectly softened for the smoothest frosting