Perfect Carrot Cake Cupcakes
User Reviews
4.9
Perfect Carrot Cake Cupcakes
Description
The Perfect Carrot Cake Cupcakes utilize fresh shredded carrots, which provide moisture and flavor, combined with a blend of flour, baking soda, and warming spices including cinnamon, nutmeg, and ginger. The batter incorporates oil, brown sugar, eggs, applesauce, and vanilla, creating a moist and tender texture. Chopped walnuts are stirred into the batter for added crunch.
Baked at 350°F in paper liners, the cupcakes develop a soft crumb and subtle spice complexity. The cream cheese frosting is whipped with butter and vanilla, then sweetened with powdered sugar to create a light, creamy topping. Additional walnuts on top contribute a pleasing crunch and visual appeal.
The cupcakes are suitable for serving at celebrations or as an everyday treat. Storing them in an airtight container in the refrigerator keeps them fresh for up to two days.
For best texture and flavor, use freshly grated carrots rather than pre-packaged shredded versions, which lack moisture and taste.
Ingredients
For the cupcakes:
- 1 1/4 cups all-purpose flour 158 grams
- 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 canola oil 47 grams
- 1 cup light brown sugar firmly packed, 198 grams
- 2 egg large
- 1/2 cup applesauce unsweetened, 125 grams
- 1/2 teaspoon vanilla
- 1 1/2 cups carrot about 2 medium carrots, finely shredded, 148 grams
- 1/4 cup walnut divided, finely chopped, 42 grams, 2 tablespoons
For the frosting:
- 8 ounces cream cheese at room temperature
- 1 unsalted butter at room temperature, stick, 113 grams
- 2 teaspoons vanilla extract
- 2 cups powdered sugar 250 grams
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 to provide more moisture and better flavor than pre-packaged shredded carrots.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 2 days to maintain freshness.
User Reviews
Overall Rating
4.9
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