Description
Indulge in the delightful flavors of carrot cake with these moist and flavorful carrot cake cupcakes topped with a creamy and tangy cream cheese frosting. Perfect for any occasion or as a sweet treat to enjoy with a cup of tea.
Ingredients
Scale
Cupcake Ingredients:
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
Frosting Ingredients:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, oil, applesauce, and vanilla until smooth.
- Divide the batter evenly among muffin cups, filling each about 3/4 full. Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla, beating until light and fluffy.
- Once cupcakes are completely cooled, frost generously and garnish with extra chopped nuts if desired.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Stir in the grated carrots and pineapple. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in nuts if using.
Notes
- For extra flavor, toast the nuts before folding them into the batter.
- The cupcakes can be made a day ahead—store covered in the refrigerator and bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
