Simply Carrot Cake Cupcakes
Delicious Simply Carrot Cake Cupcakes filled with warm spices and topped with cream cheese frosting, perfect for any occasion.
Equipment
- 12-cup muffin pan
- Mixing bowls
- hand mixer or stand mixer
- piping bag or spatula
Ingredients
Cupcake Ingredients
- 1 and ⅓ cups all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup vegetable oil
- 1 cup packed brown sugar light or dark
- 2 large eggs at room temperature
- ⅓ cup unsweetened applesauce, sour cream, or plain yogurt at room temperature
- 1 teaspoon pure vanilla extract
- 1 and ½ cups peeled, shredded, and coarsely chopped carrots about 3 large carrots
- ¾ cup chopped walnuts or pecans optional
- raisins optional
Cream Cheese Frosting Ingredients
- 8 ounces full-fat cream cheese softened to room temperature
- ½ cup unsalted butter softened to room temperature
- 3 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- white chocolate carrot topper optional garnish
- finely chopped walnuts or pecans optional garnish
Instructions
Cupcake Instructions
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl. Set aside. Whisk the oil, brown sugar, eggs, applesauce, and vanilla extract together until combined, and then whisk in the carrots. Pour the wet ingredients into the dry ingredients and fold or whisk together until completely combined. Batter will be slightly thick.
- Pour/spoon the batter into the liners, filling only about ¾ full to avoid spilling over the sides. Bake for 21–23 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 12–13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
- Meanwhile, make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners' sugar, vanilla extract, and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Cover and refrigerate the frosting as the cupcakes finish cooling—this is helpful if you plan to pipe the frosting with a piping bag + tip.
- Frost cooled cupcakes and top with optional garnish, if desired.
Notes
Cover and store leftover cupcakes in the refrigerator for up to 5 days. A cupcake carrier is recommended for storing and transporting decorated cupcakes.
Nutrition
Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg
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