Description

These Carrot Cake Cupcakes boast an irresistible flavor profile thanks to the blend of warm spices and finely grated carrots. Ideal for quick desserts and gatherings, they are topped with creamy frosting that enhances their moist texture. These cupcakes are easy to prepare and satisfy every sweet tooth!

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 (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 the oven to 350°F (175°C) and line a muffin tray with parchment cupcake liners.
In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt with a whisk.
In another bowl, mix the eggs, granulated sugar, brown sugar, vegetable oil, applesauce, and grated carrots until smooth. Pour this mixture 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 or until a toothpick inserted into the center comes out with a few crumbs. Rotate the pan once midway through baking.

Notes

You can add raisins or coconut for extra flavor if desired.
Make sure the cream cheese and butter are at room temperature for easy mixing of the frosting.
Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 cupcake
Calories: 220
Sugar: 17g
Sodium: 190mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg