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Simply Carrot Cake Cupcakes

Simply Carrot Cake Cupcakes: Easy Treats for Any Occasion

Simply Carrot Cake Cupcakes are delightful treats perfect for any celebration, featuring a moist carrot cake base topped with creamy frosting.
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 300 kcal

Equipment

  • muffin pan
  • mixing bowl
  • hand mixer

Ingredients
  

  • 1.33 cups all-purpose flour spooned & leveled
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.75 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.5 cups vegetable oil
  • 1 cups packed brown sugar light or dark
  • 2 large eggs at room temperature
  • 0.33 cups unsweetened applesauce, sour cream, or plain yogurt at room temperature
  • 1 teaspoon pure vanilla extract
  • 1.5 cups peeled, shredded, and coarsely chopped carrots about 3 large carrots
  • 0.75 cups chopped walnuts or pecans optional add-in

Cream Cheese Frosting

  • 8 ounces full-fat cream cheese softened to room temperature
  • 0.5 cups unsalted butter softened to room temperature
  • 3 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 0.125 teaspoon salt
  • white chocolate carrot topper optional garnish
  • finely chopped walnuts or pecans optional garnish

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, then whisk in the carrots. Pour the wet ingredients into the dry ingredients and fold or whisk until completely combined.
  • Pour/spoon the batter into the liners, filling only about ¾ full. Bake for 21–23 minutes, or until a toothpick comes out clean. For mini cupcakes, bake for about 12–13 minutes. Allow to cool completely before frosting.
  • To make the frosting: In a large bowl, beat the cream cheese and butter together on high until smooth and creamy. Add icing sugar, vanilla extract, and salt. Beat on low for 30 seconds, then high for 2 minutes. Refrigerate until ready to use.
  • Frost cooled cupcakes and top with optional garnish, if desired.

Notes

Store leftover cupcakes in the refrigerator for up to 5 days. A cupcake carrier is recommended for storage and transport.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg
Keyword baking cupcakes, carrot cupcakes, Cream Cheese Frosting, easy dessert, Simply Carrot Cake Cupcakes
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