Most Amazing Carrot Cake Cupcakes
User Reviews
5
Most Amazing Carrot Cake Cupcakes
Description
The recipe yields 24 cupcakes made from a batter mixing all-purpose flour, granulated sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, salt, applesauce, lightly drained crushed pineapple, vegetable oil, eggs, vanilla extract, shredded carrots, chopped walnuts, and optionally golden raisins. This combination produces a moist cake with a warmly spiced aroma and tender crumb, with added texture from the nuts and raisins.
After baking for around 20-22 minutes until a toothpick inserted comes out clean, the cupcakes cool before being generously frosted with a creamy blend of softened cream cheese and butter, vanilla extract, and powdered sugar. The frosting adds a rich tangy sweetness that complements the spiced cake.
These cupcakes are suited for gatherings, snacks, or dessert, allowing easy serving and individual portions while maintaining the comforting qualities of carrot cake. The frosting can be adjusted in sweetness by varying powdered sugar amount.
Ingredients
Carrot Cake Cupcakes
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon cloves ground
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground allspice
- 3/4 teaspoon salt
- 3/4 cup applesauce unsweetened
- 3/4 cup pineapple canned, lightly drained, crushed
- 1/3 cup vegetable oil
- 3 large egg
- 1 teaspoons vanilla extract
- 2 1/4 cups carrot finely shredded
- 1 1/2 cups walnuts chopped
- 1 1/2 cups golden raisins (optional)
Cream Cheese Frosting
- 12 ounces cream cheese , softened
- 1/2 cup butter softened, salted
- 3/4 teaspoon vanilla extract
- 2 1/4 - 3 cups powdered sugar
Instructions
Carrot Cake Cupcakes
- Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
- In a large bowl, stir together flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice and salt.
- Add applesauce, crushed pineapple, vegetable oil, eggs, and vanilla. Use a hand mixer to beat on a medium speed until smooth. This should take just 1 to 2 minutes.
- Use a rubber spatula to stir in shredded carrots, walnuts, and raisins (if using) until just combined.
- Fill each cupcake 2/3 full. Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.
Cream Cheese Frosting
- Use a hand mixer to beat cream cheese and butter together for 1 minute until light and fluffy. Add in vanilla extract and mix until combined, about 10 seconds.
- Slowly add in powdered sugar, one half cup at a time until smooth, mixing between additions. Use to frost completely cooled cakes. Store frosting and/or frosted cake in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 400kcal | 20% |
| Carbohydrates | 60g | 20% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 275mg | 11% |
| Potassium | 223mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 47g | 94% |
| Vitamin A | 2355IU | 47% |
| Vitamin C | 2mg | 2% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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