Description
Indulge in these moist and flavorful Carrot Cake Cupcakes topped with creamy, tangy cream cheese frosting. Perfect for any occasion, these treats are sure to please both kids and adults alike!
Ingredients
Scale
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup applesauce
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup crushed pineapple drained
- 1/2 cup chopped walnuts or pecans (optional)
For the frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Mix wet ingredients: In a large bowl, beat eggs, oil, applesauce, sugars, and vanilla until smooth. Stir in the dry ingredients until just combined.
- Add mix-ins: Fold in grated carrots, pineapple, and nuts if using. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
- Bake: Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, beating until fluffy. Frost cooled cupcakes generously and garnish with extra chopped nuts if desired.
Notes
- You can make the cupcakes a day ahead and frost them before serving.
- Store in the refrigerator for up to 4 days.
- Add raisins or coconut for extra texture and flavor if desired.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 30 g
- Sodium: 240 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
