Description
Moist Carrot Cake Cupcakes deliver all the warmly spiced flavor you love in perfect portable portions. Fresh carrots, cinnamon, and nutmeg create tender crumb while cream cheese frosting adds tangy sweetness.
Ingredients
- 1 and 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 1/3 cup unsweetened applesauce, room temperature
- 1 teaspoon vanilla extract
- 1 and 1/2 cups fresh carrots, grated and chopped
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
1. Preheat oven to 350 degrees F and line muffin pan with paper liners. Grate carrots using box grater then give them rough chop for finer texture.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in large bowl. Set aside.
3. Whisk oil, brown sugar, eggs, applesauce, and vanilla in separate bowl until smooth. Make sure eggs are room temperature so everything blends together perfectly.
4. Pour wet ingredients into dry ingredients and stir just until combined. Fold in chopped carrots gently. Batter will be slightly thick.
5. Divide batter evenly among lined cups, filling each about three-quarters full. Bake for 21-23 minutes until toothpick inserted in center comes out clean. Let cool in pan 5 minutes then transfer to rack.
6. Beat cream cheese and butter together until smooth and creamy. Add powdered sugar, vanilla, and salt. Beat on low then increase to high speed for 2 minutes until fluffy.
7. Wait until cupcakes cool completely before frosting. Spread frosting with knife or pipe with decorating tip. Chill frosted cupcakes briefly to help frosting set if piping.
Notes
Chop grated carrots finer after shredding for best distribution throughout cupcakes. Large shreds create uneven texture.
Never frost warm cupcakes or the frosting melts and slides right off. Patience pays off with beautiful presentation.
Add a handful of finely chopped walnuts to the batter for nutty crunch. Toast them first for even deeper flavor.
Use fresh carrots only, never pre-shredded bags which are too dry.
Bring eggs to room temp by sitting in warm water 5 minutes.
Store covered for up to 5 days in refrigerator.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American