Description
These Carrot Cake Cupcakes boast an irresistible flavor from fresh carrots and warm spices, topped with creamy frosting. Perfect for dessert lovers seeking a quick, homemade treat!
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°F and line a muffin tray with cupcake liners.
- In a large bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- In another bowl, whisk the eggs, granulated sugar, brown sugar, oil, applesauce, and grated carrots until smooth. Combine this mixture with the dry ingredients and mix until just combined.
- Pour the batter into the cupcake liners, filling them about 3/4 full. Bake for 20-25 minutes, or until a toothpick comes out with a few crumbs when inserted into the center. Rotate the pan halfway through for even baking.
Notes
Ensure the eggs are at room temperature for better mixing results.
You can add raisins or walnuts to the batter for additional flavor and texture.
Let the cupcakes cool completely before frosting for the best results.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg