Carrot Cake Cupcakes
User Reviews
5
Carrot Cake Cupcakes
Description
The cupcakes are prepared by combining oil, applesauce, sugar, salt, and eggs, then incorporating flour, baking soda, and warm spices such as cinnamon, ginger, and pumpkin pie spice. Grated carrots and optional pecans, walnuts, or raisins are folded in to add texture and moisture. The batter is portioned into liners and baked until a toothpick comes out clean, resulting in tender cupcakes with a spiced flavor profile.
The cream cheese frosting is made by blending softened brick cream cheese with butter, powdered sugar, vanilla, and salt until smooth and creamy. This frosting complements the cupcakes by adding richness and a slight tanginess. The recipe recommends full-fat brick cream cheese rather than reduced fat or tub versions for proper texture and flavor.
After baking and cooling, the cupcakes are frosted and can be stored in the refrigerator to maintain freshness and texture. Adjustments to the spice blend are possible by substituting pumpkin pie spice with ginger, nutmeg, or extra cinnamon.
Ingredients
Carrot Cake Cupcakes
- 1 1/2 cups vegetable oil
- 1/3 cup applesauce plain, unsweetened
- 2 cups granulated sugar
- 1 teaspoon salt
- 4 egg large
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon pumpkin pie spice if you don't have, replace with additional ginger
- 2 teaspoons baking soda
- 3 cups carrot grated
- 1 1/2 cups pecans OPTIONAL, chopped; or walnuts or raisins
Cream Cheese Frosting
- 8 oz cream cheese brick, not tub, room temperature
- 1/2 cup butter softened
- 2 1/2 cups powdered sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
Carrot Cake Cupcakes
- Preheat the oven to 350°F. Line muffin pans with 24 cupcake liners.
- Mix together oil, applesauce, sugar, salt and eggs. Mix well to fully combine, but it's not necessary to use a mixer.
- Add in flour, baking soda, salt and spices. Mix until just combined, do not overmix.
- Fold in carrots, as well as nuts, raisins or coconut if using. Mix until just combined. Scoop into prepared muffin pan.
- Bake for 21 to 24 minutes, or until a toothpick inserted into the center of one of the middle cupcakes comes out clean.
- Remove from oven and allow to cool in pan for approximately 10 minutes, then remove and allow to cool completely on a wire rack. Once fully cooled, top with cream cheese frosting.
Cream Cheese Frosting
- With a mixer, beat together cream cheese and butter until well combined, light and creamy.
- Add in 1/2 the powdered sugar and mix until just combined. Add in remaining powdered sugar and beat until just combined.
- Mix in vanilla and salt, mixing until just combined. Do not over-mix frosting.
- If frosting is too thick you can add a teaspoon or two of cream, half and half or milk to reach the desired consistency.
- Pipe or spread onto completely cooled carrot cake cupcakes.
- Store frosted cupcakes in refrigerator.
Notes
- Use full-fat brick cream cheese for frosting to achieve the right texture and flavor; low-fat or tub-style cream cheese can alter results.
- Substitute pumpkin pie spice with ginger, nutmeg, or additional cinnamon if unavailable.
- Store finished cupcakes in the refrigerator to keep them fresh and maintain frosting consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 47mg | 16% |
| Sodium | 322mg | 13% |
| Potassium | 88mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 30g | 60% |
| Vitamin A | 2960IU | 59% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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