Description
These Carrot Cake Cupcakes are a delightful treat, featuring rich flavors from fresh carrots, warm spices, and creamy frosting. Easy to make and perfect for dessert lovers!
Ingredients
Scale
- 2 1/2 cups all purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon ginger
- 1/2 teaspoon salt
- 4 large eggs room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup vegetable oil
- 1/2 cup applesauce
- 1 pound carrots grated fine
- 8 ounces cream cheese room temperature
- 4 tablespoons unsalted butter room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 cup chopped pecans optional
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a muffin tray with parchment paper cupcake liners.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- In a separate medium bowl, mix the eggs, sugars, oil, applesauce, and grated carrots until smooth. Add this mixture to the dry ingredients and stir until just combined.
- Fill the cupcake liners about 3/4 full with the batter. Bake for 20 to 25 minutes, testing with a toothpick for doneness, and rotate the pan halfway through.
- Allow the cupcakes to cool before frosting as desired.
Notes
For best results, use room temperature ingredients, especially eggs and cream cheese.
Feel free to add more spices if you enjoy a stronger flavor.
These cupcakes can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg