Carrot Cupcakes
Deliciously moist and flavorful carrot cupcakes topped with a creamy cream cheese frosting.
Prep
: 10
Total
: 25 minutes
Ingredients
Cupcakes
- 2.5 cups all-purpose flour
- 2 teaspoons baking soda
- 0.5 teaspoons salt
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 1.5 cups granulated sugar
- 0.5 cups vegetable oil
- 4 large eggs
- 0.5 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 0.5 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
Cupcake Preparation
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, applesauce, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in the grated carrots and optional nuts.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Frosting Preparation
- In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the sifted powdered sugar, one cup at a time, beating until well combined and smooth. Mix in the vanilla extract.
Assembly
- Once the cupcakes are completely cooled, frost them with the cream cheese frosting.
Notes
These cupcakes are best served at room temperature. Store any leftover frosted cupcakes in an airtight container in the refrigerator for up to 3 days.