Moist Carrot Cake Cupcakes (Printable)
Tender carrot cupcakes with warming spices and silky cream cheese frosting; makes 12, ready in 42 minutes.
# 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)
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. Line a 12-cup muffin pan with cupcake liners.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
03 - In a large bowl, beat eggs, granulated sugar, vegetable oil, applesauce, and vanilla extract until mixture is well combined and slightly thickened.
04 - Gradually fold the dry mixture into the wet ingredients until just blended. Do not overmix the batter.
05 - Fold in finely grated carrots and, if desired, chopped walnuts or pecans until evenly distributed.
06 - Divide batter evenly among cupcake liners, filling each about three-quarters full.
07 - Bake on the center rack for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat softened butter and cream cheese together until smooth. Gradually add powdered sugar, then vanilla extract and a pinch of salt, and continue mixing until frosting is light and fluffy.
10 - After cupcakes are fully cooled, frost each generously with cream cheese frosting before serving.
# Expert Tips:
01 -
- The cupcakes turn out impossibly moist thanks to applesauce and oil, and you’ll swear they came from a bakery.
- The fluffy cream cheese frosting is dangerously good and so easy to swirl on top.
02 -
- Once, I rushed the cooling step and watched the frosting slide off in artistic but hilarious drips.
- Sifting the powdered sugar was a game-changer for super smooth, bakery-quality icing.
03 -
- A second bowl might feel excessive, but separating wet and dry ingredients keeps the cupcakes light every time.
- Add a pinch of lemon zest to the frosting if you want to really wake up the flavors.