Moist Carrot Cake Cupcakes (Printable)
Tender, spiced carrot cupcakes with cream cheese frosting — ideal for celebrations and cozy gatherings.
# What You'll Need:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/4 teaspoons ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 2 large eggs, at room temperature
09 - 1 cup granulated sugar
10 - 1/2 cup vegetable oil
11 - 1/4 cup unsweetened applesauce
12 - 1 teaspoon pure vanilla extract
13 - 2 cups finely grated carrots (about 3 medium carrots)
14 - 1/2 cup chopped walnuts or pecans (optional)
→ Cream Cheese Frosting
15 - 1/2 cup unsalted butter, softened
16 - 8 ounces cream cheese, softened
17 - 2 cups powdered sugar, sifted
18 - 1 teaspoon pure vanilla extract
19 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly blended.
03 - In a large bowl, beat eggs, granulated sugar, vegetable oil, applesauce, and vanilla extract until well combined and slightly thickened.
04 - Gradually fold the dry mixture into the wet ingredients until just combined. Take care not to overmix.
05 - Fold in the grated carrots and, if using, chopped walnuts or pecans.
06 - Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
08 - Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - In a mixing bowl, beat softened butter and cream cheese until smooth and creamy. Gradually incorporate the powdered sugar, then add vanilla extract and a pinch of salt, beating until frosting is light and fluffy.
10 - Once the cupcakes are fully cooled, generously frost each with the cream cheese frosting.
# Expert Tips:
01 -
- You’ll know your cupcakes are perfect the moment you bite into that moist, spiced crumb under a cloud of cream cheese frosting.
- I kept tweaking the recipe until it gave me consistently plush centers and bakery-worthy tops without fussing over special equipment.
02 -
- If you don’t let the cupcakes cool completely, the frosting melts right off—learned that one on a rushed morning.
- Finely grating the carrots ensures a moist, even crumb instead of stringy surprises inside each bite.
03 -
- Always sift powdered sugar for the silkiest, lump-free frosting.
- Don’t overmix your batter—a few wisps of flour are better than tough cupcakes.