Moist Carrot Cake Cupcakes (Printable Version)
Moist, spiced carrot cupcakes topped with silky cream cheese frosting—tender crumb and warm cinnamon.
# What You Need:
→ Cupcakes
01 - 1 and 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 and 1/4 teaspoons ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 2 large eggs, at room temperature
09 - 1 cup granulated sugar
10 - 1/2 cup vegetable oil
11 - 1/4 cup unsweetened applesauce
12 - 1 teaspoon pure vanilla extract
13 - 2 cups finely grated carrots (about 3 medium carrots)
14 - 1/2 cup chopped walnuts or pecans (optional)
→ Cream Cheese Frosting
15 - 1/2 cup unsalted butter, softened
16 - 8 ounces cream cheese, softened
17 - 2 cups powdered sugar, sifted
18 - 1 teaspoon pure vanilla extract
19 - Pinch of salt
# How To Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger.
03 - In a large bowl, beat the eggs, granulated sugar, vegetable oil, applesauce, and vanilla extract until the mixture is smooth and slightly thickened.
04 - Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
05 - Gently fold in the grated carrots and, if desired, the chopped walnuts or pecans.
06 - Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat the softened butter and cream cheese together until smooth. Gradually add the powdered sugar, then mix in vanilla extract and a pinch of salt. Beat until fluffy.
10 - Once the cupcakes are completely cool, frost generously with the prepared cream cheese frosting.
# Helpful Hints:
01 -
- They’re decadently moist without being heavy, and no one ever suspects how simple they are to make.
- The tangy cream cheese frosting perfectly balances the warmly spiced, tender crumb.
02 -
- If you shred carrots too coarsely, the cupcakes come out chunky instead of tender.
- I used to frost too soon and wondered why my icing slid off—always wait for them to cool completely!
03 -
- Mix in the dry ingredients only until just incorporated to avoid dense cupcakes.
- Room temperature frosting ingredients are the secret to that cloudlike swirl.