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Carrot Cake Cupcakes

Carrot Cake Cupcakes are moist, flavorful and packed with freshly grated carrot and spices. With a cream cheese frosting, they are the BEST!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
40 mins
Servings: 15 cupcakes
Calories: 430 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 eggs
  • ½ cup unsweetened applesauce
  • ½ cup vegetable oil
  • ½ cup brown sugar , packed
  • ½ cup white sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ tablespoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 ½ cups freshly grated carrot
Frosting:
  • 1/2 cup butter , softened
  • 8 ounces cream cheese , softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 3/4 cup walnuts , chopped

Instructions

    Cup of Yum
  1. Preheat your oven to 350°F and prepare a cupcake pan by adding liners and set aside.
  2. In the bowl of a stand mixer equipped with a whisk attachment, add the eggs, vegetable oil, applesauce, both sugars, vanilla and mix until just combined.
  3. Add in the flour, baking powder, salt, cinnamon, and nutmeg and mix until just combined and there are no dry spots remaining.
  4. Fold in the grated carrots until evenly distributed through the batter.
  5. Use a cookie scoop to divide the batter evenly between 15 cupcake liners, filling about ¾ full.
  6. Bake for 20-23 minutes or until a toothpick inserted in the center of the cupcakes come out clean.
  7. Remove from the oven and allow to cool in the pan for 5 minutes then transfer to a wire rack to cool completely while you prepare the frosting.
Frosting:
    Cup of Yum
  1. Add the room temperature butter and cream cheese into a bowl of a stand mixer equipped with a paddle attachment and cream for 2-3 minutes or until smooth.
  2. Add the vanilla and mix until just combined.
  3. Add the powdered sugar one cup at a time and mix until well combined. Slowly increase the speed of the mixer to high and mix on high for 2-3 minutes until the frosting is nice and fluffy.
  4. Add the frosting to a piping bag with a large round tip (I used a Wilton 1A).
Assembly:
  1. Pipe a small circle of frosting on the top of each cupcake and carefully dip the top of each cupcake into crushed walnut pieces. Pipe another generous swirl of frosting on top of the walnuts and sprinkle with grated carrot.
  2. Store in an airtight container in the refrigerator for up to three days.
  3. If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Nutrition Information

Calories 430kcal (22%) Carbohydrates 55g (18%) Protein 3g (6%) Fat 23g (35%) Saturated Fat 13g (65%) Trans Fat 1g Cholesterol 55mg (18%) Sodium 192mg (8%) Potassium 111mg (3%) Fiber 1g (4%) Sugar 47g (94%) Vitamin A 428IU (9%) Vitamin C 1mg (1%) Calcium 48mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 15cupcakes

Amount Per Serving

Calories 430

% Daily Value*

Calories 430kcal 22%
Carbohydrates 55g 18%
Protein 3g 6%
Fat 23g 35%
Saturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 55mg 18%
Sodium 192mg 8%
Potassium 111mg 2%
Fiber 1g 4%
Sugar 47g 94%
Vitamin A 428IU 9%
Vitamin C 1mg 1%
Calcium 48mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.