Perfect Carrot Cake Cupcakes

Name: Perfect Carrot Cake Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 cupcakes
Ingredients: 1 1/4 cups (158 grams) all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 cup (47 grams) canola oil; 1 cup (198 grams) firmly packed light brown sugar; 2 large eggs; 1/2 cup (125 grams) unsweetened applesauce; 1/2 teaspoon vanilla; 1 1/2 cups (148 grams) finely shredded carrots*; 1/4 cup plus 2 tablespoons (42 grams) finely chopped walnuts; 8 ounces (227 grams) cream cheese; 1 stick (113 grams) unsalted butter; 2 teaspoons vanilla extract; 2 cups (250 grams) powdered sugar

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4.9

234 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
12 cupcakes
Course
Dessert
Cuisine
American

Perfect Carrot Cake Cupcakes

Joshua Davis

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How to Make Perfect Carrot Cake Cupcakes that are so flavorful, moist, and delightful that even carrot cake haters will love them! Iced with cream cheese frosting for the most perfect cupcake ever.

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Ingredients

Servings

For the cupcakes:

1 1/4 cups (158 grams) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup (47 grams) canola oil
1 cup (198 grams) firmly packed light brown sugar
2 large eggs
1/2 cup (125 grams) unsweetened applesauce
1/2 teaspoon vanilla
1 1/2 cups (148 grams) finely shredded carrots* (about 2 medium carrots)
1/4 cup plus 2 tablespoons (42 grams) finely chopped walnuts, divided

For the frosting:

8 ounces (227 grams) cream cheese, at room temperature
1 stick (113 grams) unsalted butter, at room temperature
2 teaspoons vanilla extract
2 cups (250 grams) powdered sugar

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Instructions

Make the cupcakes:

Preheat the oven to 350°F. Line a standard muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large bowl, whisk together the oil, brown sugar, and eggs. Stir in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined. Stir in 1/4 cup of the walnuts.
Using a spring-loaded scoop, divide the batter evenly among the muffin cups. Bake until a cake tester inserted comes out clean, about 20 minutes. Let cool completely on a wire rack.

Make the frosting:

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed, gradually add in the sugar and beat until fluffy.
Frost cupcakes and decorate with remaining chopped walnuts, if desired. Serve or store in an airtight container in the fridge for up to 2 days.

Notes

*Use freshly shredded carrots, not pre-packaged shredded carrots. Fresh carrots contain much more moisture and flavor! Use a box grater or the grating attachment on a food processor to make super quick work of grating.