Print

Carrot Cake Cupcakes with Cream Cheese Frosting

Print Recipe

Moist and warmly spiced carrot cake cupcakes topped with rich cream cheese frosting, perfect for sharing and enjoying any time.

Ingredients

Scale
  • 1 and 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup vegetable oil
  • 1 cup packed light or dark brown sugar
  • 2 large eggs
  • 1/3 cup unsweetened applesauce or sour cream or plain yogurt
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups peeled, shredded, and coarsely chopped carrots
  • 3/4 cup chopped walnuts or pecans (optional)
  • 8 ounces full-fat block cream cheese
  • 1/2 cup unsalted butter, softened
  • 3 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract (for frosting)
  • 1/8 teaspoon salt (for frosting)
  • White chocolate carrot topper (optional)
  • Finely chopped walnuts or pecans (optional)

Instructions

  1. Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
  2. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until combined.
  3. Mix the vegetable oil, packed brown sugar, eggs, applesauce (or sour cream or yogurt), and 1 teaspoon vanilla extract until smooth.
  4. Fold in the grated carrots until evenly incorporated.
  5. Combine the wet and dry ingredients, mixing until just combined. If using, gently fold in the chopped nuts.
  6. Fill each cupcake liner about 3/4 full with batter.
  7. Bake for 21 to 23 minutes, or until a toothpick inserted comes out clean.
  8. Let the cupcakes cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  9. Beat the cream cheese and butter until smooth, then add the confectioners’ sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon salt, and beat until creamy.
  10. Chill the frosting for 15 to 30 minutes to firm it up.
  11. Frost the cooled cupcakes and decorate with white chocolate carrot toppers or chopped nuts as desired.

Notes

Use freshly grated carrots for the best texture. These cupcakes can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: carrot cake, cupcakes, cream cheese frosting, dessert, baking

Find it online: https://swifttasty.com/carrot-cake-cupcakes-cream-cheese-frosting/