Description

These Carrot Cake Cupcakes are irresistibly flavorful, packed with fresh carrots and warm spices, and topped with creamy frosting—ideal for any gathering or indulgent treat.

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)

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Instructions

Preheat your oven to 350 degrees Fahrenheit. 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, sugars, oil, applesauce, and carrots until smooth. Pour into the dry ingredient mixture and stir together until just combined.
Fill the cupcake liners 3/4 full with the prepared batter. Then bake for 20 to 25 minutes or until a toothpick inserted into the middle of a cupcake comes out with just a few crumbs. Rotate the pan once halfway through baking.

Notes

Ensure ingredients like eggs and cream cheese are at room temperature for better mixing.
Consider adding a touch of grated lemon zest for a refreshing flavor.
Wait for the cupcakes to cool before frosting to ensure the frosting doesn’t melt.

Nutrition

Serving Size: 1 cupcake
Calories: 312
Sugar: 18g
Sodium: 185mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 37mg