Description
These Carrot Cake Cupcakes deliver an irresistible flavor with moist texture, thanks to fresh carrots, warm spices, and creamy frosting. Ideal for gatherings or a sweet treat at home—all made simple and delicious!
Ingredients
Scale
- 2 1/2 cups all purpose flour (300 grams)
- 1 1/4 teaspoons baking powder (6 grams)
- 1 teaspoon baking soda (6 grams)
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon ginger
- 1/2 teaspoon salt (3 grams)
- 4 large eggs room temperature
- 1 1/2 cups granulated sugar (297 grams)
- 1/2 cup packed light brown sugar (106.5 grams)
- 1 cup vegetable oil (198 grams)
- 1/2 cup applesauce (127.5 grams)
- 1 pound carrots grated fine (453.592 grams)
- 8 ounces cream cheese room temperature, see note (227 grams)
- 4 tablespoons unsalted butter room temperature (56.5 grams)
- 2 cups powdered sugar (226 grams)
- 2 teaspoons vanilla extract (9.3 grams)
- 1/2 cup chopped pecans optional (57 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a muffin tray with parchment paper cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- In a medium bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, applesauce, and grated carrots until smooth. Pour into the dry ingredients and stir until just combined.
- Fill the cupcake liners three-quarters full with the batter. Bake for 20 to 25 minutes until a toothpick inserted in the center comes out with a few crumbs. Rotate the pan halfway through the baking time.
Notes
Ensure the eggs are at room temperature for better mixing.
You can substitute chopped walnuts for pecans if preferred.
Store leftovers in an airtight container to keep them fresh.
Nutrition
- Serving Size: 1 cupcake
- Calories: 275
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 36mg