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Carrot Cake Cupcakes with Cream Cheese Frosting

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These carrot cake cupcakes are moist, tender, and topped with a tangy cream cheese frosting, perfect for any occasion.

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
  • 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 evenly blended.
  3. In another bowl, whisk together the oil, brown sugar, and eggs until smooth.
  4. Whisk in the applesauce or sour cream or yogurt and the vanilla extract until fully incorporated.
  5. Fold the shredded and coarsely chopped carrots into the wet mixture until distributed evenly.
  6. Pour the wet ingredients into the dry ingredients and mix gently until just combined.
  7. If using, fold in the chopped walnuts or pecans now.
  8. Fill the liners about 3/4 full with batter and bake for 21 to 23 minutes.
  9. Allow to cool in the pan for 5 minutes and then transfer to a wire rack to cool completely.
  10. For the frosting, beat the cream cheese and unsalted butter until smooth and creamy.
  11. Add the confectioners’ sugar, 1 teaspoon pure vanilla extract, and 1/8 teaspoon salt, and beat until creamy and smooth.
  12. Frost cooled cupcakes and decorate as desired.

Notes

Grate carrots on the larger side for texture. Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.

Nutrition

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

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