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!
easter, mother's day
Recipe byTessa Arias
For the cupcakes:
1 1/4cups(174 grams) all-purpose flour
1/4cup(47 grams) canola oil
1cup(198 grams) firmly packed light brown sugar
1/2cup(125 grams) unsweetened applesauce
1 1/2cups(148 grams) finely shredded carrots (about 2 medium carrots)
8ounces(227 grams) cream cheese, at room temperature
1stick (113 grams) unsalted butter, at room temperature
2cups(250 grams) powdered sugar
Make the cupcakes:
Preheat the oven to 350°F. Line a standard muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
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.
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:
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.
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.