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Perfect Carrot Cupcakes
How to Make Perfect Carrot cupcakes that are so flavorful, moist, and delightful that even carrot cake haters will love them! Keep reading for the step-by-step video, recipe tips, and full printable recipe!
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yields: 12 cupcakes
Ingredients
For the cupcakes:
- 1 1/4 cups (174 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup (47 grams) canola oil
- 1 cup (198 grams) firmly packed light brown sugar
- 2 large eggs
- 1/2 cup (125 grams) unsweetened applesauce
- 1/2 teaspoon vanilla
- 1 1/2 cups (148 grams) finely shredded carrots (about 2 medium carrots)
- 1/4 cup plus 2 tablespoons (42 grams) finely chopped walnuts, divided
For the frosting:
- 8 ounces (227 grams) cream cheese, at room temperature
- 1 stick (113 grams) unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- 2 cups (250 grams) powdered sugar
Directions
Make the cupcakes:
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Preheat the oven to 350°F. Line a standard muffin tin with paper liners.
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In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
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In a large bowl, whisk together the oil, brown sugar, and eggs. Stir in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined. Stir in 1/4 cup of the walnuts.
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Divide the batter evenly among the muffin cups. Bake until a cake tester inserted comes out clean, about 20 minutes. Let cool completely.
Make the frosting:
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In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed gradually add in the sugar and beat until fluffy.
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Frost cupcakes and decorate with remaining chopped walnuts, if desired. Serve or store in an airtight container in the fridge for up to 2 days.