Description
Delight in these Easy Carrot Cake Cupcakes that are moist, flavorful, and topped with a luscious cream cheese frosting. Perfectly spiced with cinnamon and nutmeg, these cupcakes combine grated carrots, optional nuts, and pineapple for added texture and moisture. Ideal for desserts, spring celebrations, or anytime you crave a classic carrot cake in cupcake form.
Ingredients
Scale
Cake Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup crushed pineapple, drained (optional)
Frosting Ingredients
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, vegetable oil, applesauce, and vanilla extract until smooth and thoroughly mixed.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined, being careful not to overmix to maintain a tender crumb.
- Add Carrots and Optional Mix-ins: Fold in the finely grated carrots, and if desired, incorporate the chopped nuts and drained crushed pineapple evenly throughout the batter.
- Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating doneness.
- Cool: Remove the cupcakes from the oven and transfer to a wire rack to cool completely before frosting to prevent melting and sliding of the frosting.
- Prepare Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- Frost and Garnish: Spread or pipe the cream cheese frosting over cooled cupcakes. Optionally, sprinkle with additional chopped nuts for garnish and added crunch.
Notes
- Use finely grated carrots to ensure the best texture in the cupcakes.
- These cupcakes can be made a day ahead and stored in the refrigerator.
- Bring cupcakes to room temperature before serving for optimal flavor and texture.
- Optional nuts and pineapple add moisture and texture but can be omitted for a nut-free version.
- Ensure cream cheese and butter are softened to achieve a smooth frosting consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 22g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
