Carrot Cupcakes Cream Cheese (Printable)
Moist, spiced cupcakes with grated carrots and creamy tangy frosting for a delightful dessert.
# What You Need:
→ For the Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1 tsp ground cinnamon
06 - 1/4 tsp ground nutmeg
07 - 1/4 tsp ground ginger
08 - 2 large eggs
09 - 1/2 cup granulated sugar
10 - 1/2 cup light brown sugar, packed
11 - 1/2 cup vegetable oil
12 - 1/4 cup unsweetened applesauce
13 - 1 tsp vanilla extract
14 - 1 1/2 cups grated carrots (about 2 medium)
15 - 1/2 cup chopped walnuts or pecans (optional)
→ For the Cream Cheese Frosting
16 - 8 oz cream cheese, softened
17 - 1/4 cup unsalted butter, softened
18 - 2 cups powdered sugar, sifted
19 - 1 tsp vanilla extract
20 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well blended.
03 - In a large bowl, whisk eggs, granulated sugar, and brown sugar until smooth. Add oil, applesauce, and vanilla extract; mix until thoroughly combined.
04 - Gradually fold dry ingredients into the wet mixture until just combined. Do not overmix.
05 - Stir in grated carrots and nuts (if using) until evenly distributed throughout the batter.
06 - Divide batter evenly among cupcake liners, filling each about 2/3 full.
07 - Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
09 - Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla, and salt; beat until light and fluffy.
10 - Once cupcakes are completely cool, frost generously. Pipe or spread frosting and garnish with additional chopped nuts if desired.
# Expert Tips:
01 -
- The applesauce keeps them incredibly moist without needing complicated techniques
- They strike that perfect balance between spice and sweetness that makes carrot cake so craveable
- The cream cheese frosting-to-cake ratio is basically ideal in cupcake form
02 -
- Room temperature ingredients prevent lumps in your frosting
- Completely cooled cupcakes are non-negotiable or the frosting will melt right off
03 -
- Grate your carrots finely so they distribute evenly and bake into the cake seamlessly
- Sift your powdered sugar twice for frosting that feels professionally smooth