Perfect Carrot Cake Cupcakes with Cream Cheese Frosting
These carrot cake cupcakes are the perfect blend of moist texture, warm spices, and wholesome ingredients like applesauce and freshly grated carrots. Top them with creamy homemade cream cheese frosting for an irresistible dessert that’s easy to customize for dietary needs.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 eggs (or flax eggs for vegan)
- 1/3 cup neutral oil
- 2/3 cup applesauce (unsweetened)
- 1 1/2 cups freshly grated, peeled carrots
- 4 tablespoons unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1/4 teaspoon vanilla extract
- 3 cups powdered sugar
- Finely chopped pistachios, pecans, or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, sugar, cinnamon, ginger, nutmeg, baking soda, and salt.
- In a separate bowl, whisk the eggs with the neutral oil and applesauce. Stir in the grated carrots until evenly combined.
- Gently fold the dry ingredients into the wet ingredients, being careful not to overmix. Stop as soon as no streaks of flour remain.
- Divide the batter evenly between the prepared muffin cups, using about 1/4 cup of batter per cupcake.
- Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (about 1 hour).
- While the cupcakes cool, prepare the cream cheese frosting. In a large bowl, beat the butter and cream cheese on medium speed until smooth and fluffy (about 2-3 minutes).
- Reduce the mixer speed to low and add the vanilla extract. Gradually sift in the powdered sugar, mixing until the frosting is thick and smooth.
- Once the cupcakes are completely cool, frost them using a pastry bag or spoon. Garnish with chopped nuts if desired.
Notes
To customize for your diet, substitute eggs with flax eggs, use a gluten-free flour blend, or experiment with natural sweeteners. Store frosted cupcakes in the fridge for up to 4 days.