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–+ servings
Simply Carrot Cake Cupcakes

Simply Carrot Cake Cupcakes

Deliciously moist and spiced Simply Carrot Cake Cupcakes, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 23 minutes
Cooling Time 30 minutes
Total Time 1 hour 13 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 250 kcal

Equipment

  • 12-cup muffin pan
  • cupcake liners
  • whisk
  • Electric mixer
  • piping bags

Ingredients
  

Cupcake Ingredients

  • 1 and ⅓ cups all-purpose flour spooned & leveled
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ cup vegetable oil
  • 1 cup brown sugar packed light or dark
  • 2 large eggs at room temperature
  • ⅓ cup unsweetened applesauce, sour cream, or plain yogurt at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 and ½ cups peeled, shredded, and coarsely chopped carrots about 3 large carrots
  • ¾ cup chopped walnuts or pecans optional add-in

Cream Cheese Frosting

  • 8 ounces full-fat block cream cheese softened to room temperature
  • ½ cup unsalted butter softened to room temperature
  • 3 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon salt
  • white chocolate carrot topper optional garnish

Instructions
 

Preparation

  • Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl. Set aside.
  • Whisk the oil, brown sugar, eggs, applesauce, and vanilla extract together until combined, and then whisk in the carrots.
  • Pour the wet ingredients into the dry ingredients and fold or whisk together until completely combined. Batter will be slightly thick.
  • Pour/spoon the batter into the liners, filling only about ¾ full to avoid spilling over the sides.
  • Bake for 21–23 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

Frosting

  • In a large bowl, beat the cream cheese and butter together on high speed until smooth and creamy.
  • Add confectioners’ sugar, vanilla extract, and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes.
  • Cover and refrigerate the frosting as the cupcakes finish cooling.
  • Frost cooled cupcakes and top with optional garnish, if desired.

Notes

Cupcakes can be made ahead and frozen. Frosting can be made 1 day in advance. Use freshly shredded carrots for best results.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 210mgPotassium: 130mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Keyword baking, carrot cake cupcakes, cream cheese frosting, cupcakes, dessert, sweet treats
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