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Simply Carrot Cake Cupcakes

Simply Carrot Cake Cupcakes

Delicious and moist Simply Carrot Cake Cupcakes made with fresh carrots, warm spices, and topped with cream cheese frosting.
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Prep Time 30 minutes
Cook Time 23 minutes
Cooling Time 30 minutes
Total Time 1 hour 23 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 290 kcal

Equipment

  • muffin pan
  • Mixing bowl
  • whisk
  • handheld mixer
  • piping bag

Ingredients
  

Dry 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

Wet Ingredients

  • ½ cup vegetable oil
  • 1 cup packed brown sugar (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)

Frosting Ingredients

  • 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

Optional Add-ins

  • ¾ cup chopped walnuts or pecans
  • raisins

Instructions
 

Cupcake Instructions

  • 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. For around 30 mini cupcakes, bake for about 12–13 minutes. Allow the cupcakes to cool completely before frosting.
  • Meanwhile, make the frosting: In a large bowl using a handheld or stand mixer, 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. Cover and store leftover cupcakes in the refrigerator for up to 5 days.

Notes

Optional garnish includes white chocolate carrot topper and finely chopped walnuts or pecans.

Nutrition

Serving: 1cupcakeCalories: 290kcalCarbohydrates: 42gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 26gVitamin A: 1000IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Keyword baking, Carrot Cake, cream cheese frosting, cupcakes, dessert, easy recipes
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