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Carrot Cake Cupcakes with Cream Cheese Frosting

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Warm, tender, and spiced, these Carrot Cake Cupcakes with a rich cream cheese frosting are perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 23 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Brunch, Dessert, Snack
Cuisine: American, Baked Goods
Calories: 515
Ingredients Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1.33 cups all-purpose flour, measured spooned and leveled For light, tender crumb.
  • 1 teaspoon baking powder For lift and light texture.
  • 0.5 teaspoon baking soda Helps with rise and tender crumb.
  • 0.5 teaspoon salt Balances sweetness.
  • 1 teaspoon ground cinnamon Defines carrot cake flavor.
  • 0.75 teaspoon ground ginger Adds gentle heat.
  • 0.25 teaspoon ground nutmeg Boosts overall warmth.
  • 0.5 cup vegetable oil Keeps cupcakes moist.
  • 1 cup packed brown sugar Provides moisture.
  • 2 large eggs Bind the batter.
  • 0.33 cup unsweetened applesauce or sour cream or plain yogurt Adds moisture.
  • 1 teaspoon pure vanilla extract Rounds and deepens flavor.
  • 1.5 cups peeled, shredded, and coarsely chopped carrots For texture and sweetness.
  • 0.75 cup chopped walnuts or pecans (optional) For crunch if desired.
Frosting Ingredients
  • 8 ounces full-fat block cream cheese, softened For a creamy frosting.
  • 0.5 cup unsalted butter, softened Makes frosting smooth.
  • 3 cups confectioners' sugar Sweetens and thickens frosting.
  • 1 teaspoon pure vanilla extract (for frosting) Adds depth.
  • 0.125 teaspoon salt (for frosting) Balances sweetness.
  • to taste white chocolate carrot topper (optional) For garnish.
  • to taste finely chopped walnuts or pecans (optional) For garnish.

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. In another bowl, whisk together the oil, brown sugar, eggs, applesauce (or sour cream or yogurt), and vanilla extract until smooth.
  4. Fold in the shredded carrots until evenly distributed.
  5. Combine the wet and dry ingredients, mixing until just combined.
  6. If using, fold in chopped nuts gently.
Baking
  1. Fill the cupcake liners 3/4 full with batter and bake for 21 to 23 minutes.
  2. Insert a toothpick into the center to check for doneness.
  3. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. Beat cream cheese and butter until smooth.
  2. Gradually add confectioners' sugar, vanilla, and salt, beating until creamy.
  3. Chill frosting for 15 to 30 minutes to firm up.
Assembly
  1. Frost the cooled cupcakes using a spatula or piping bag.
  2. Decorate with white chocolate toppers or finely chopped nuts as desired.

Nutrition

Serving: 1gCalories: 515kcalCarbohydrates: 68gProtein: 5gFat: 25gSaturated Fat: 10gSodium: 200mgFiber: 1gSugar: 36g

Notes

Use freshly shredded carrots for best texture; store cupcakes in an airtight container in the refrigerator for up to 4 days.

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