Description
Indulge in these moist and flavorful Carrot Cake Cupcakes topped with creamy cream cheese frosting. Perfect for any occasion, these cupcakes are a delightful treat for carrot cake lovers.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Dry Ingredients:
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
Wet Ingredients:
- 1 ½ cups finely grated carrots
- ½ cup crushed pineapple (drained)
- ½ cup chopped walnuts or pecans (optional)
Additional Ingredients:
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine wet ingredients: In a large bowl, whisk the eggs, granulated sugar, and brown sugar. Stir in the oil, applesauce, and vanilla.
- Combine dry and wet ingredients: Fold in the dry ingredients until just combined. Gently stir in the grated carrots, crushed pineapple, and nuts if using.
- Bake: Divide the batter among cupcake liners. Bake for 20–24 minutes until a toothpick inserted comes out clean.
- Cool and frost: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Frost with cream cheese frosting.
Notes
- For extra moisture and flavor, make the cupcakes a day ahead and store in an airtight container.
- You can top with shredded coconut or a sprinkle of cinnamon for decoration.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (unfrosted)
- Calories: 220
- Sugar: 17g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
