Description
These Carrot Cake Cupcakes are moist and flavorful, packed with grated carrots and warming spices. They’re topped with creamy frosting, making them perfect for any occasion.
Ingredients
Scale
- 2 1/2 cups all purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon ginger
- 1/2 teaspoon salt
- 4 large eggs, room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup vegetable oil
- 1/2 cup applesauce
- 1 pound carrots, grated fine
- 8 ounces cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 cup chopped pecans, optional
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a muffin tray with parchment paper cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- In a medium bowl, combine the eggs, sugars, oil, applesauce, and grated carrots until smooth; then pour into the dry mixture and stir until just combined.
- Fill the cupcake liners about 3/4 full with the batter. Bake for 20 to 25 minutes until a toothpick inserted into the center comes out with a few crumbs. Rotate the pan halfway through baking.
Notes
Ensure all ingredients are at room temperature for best results.
For extra flavor, consider adding chopped pecans to the batter.
Store leftovers in an airtight container at room temperature for up to three days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg