Carrot Cake Cupcakes

4.89 from 17 votes

These easy Carrot Cake Cupcakes are flavored with just the right spices and topped with sweet cinnamon-cream cheese frosting. A sprinkle of pecans adds the perfect finishing touch!

Prep Time40

Cook Time20

Total Time1

Course: Dessert

Cuisine: American, Vegetarian

Keyword: carrot cake cupcakes

Servings: cupcakes

Author: Chelsea Lords

Cost: $6.96

Equipment

Muffin pan lined
Mixer

Ingredients

1-1/3 cups flour spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2/3 cup light brown sugar packed
1/3 cup granulated sugar
2 large eggs
1/4 cup applesauce unsweetened
3/4 teaspoon vanilla bean paste or 1/2 tablespoon vanilla extract
1/2 cup vegetable oil or canola oil
1-1/2 cups finely shredded carrots see note 1

Cream Cheese Frosting

1/2 cup unsalted butter room temperature
1 (8-ounce) package cream cheese room temperature, do not use low fat
1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups powdered sugar
1/2 cup finely chopped pecans optional

US - Metric

Instructions

Preheat oven to 350℉. Line a 12-cavity muffin pan with cupcake liners and set aside. Set out the cream cheese and butter to get to room temperature.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a separate large mixing bowl, use a mixer to beat together the brown sugar, granulated sugar, and eggs until combined. Mix in applesauce and vanilla extract. With the mixer running at low speed, slowly pour in vegetable oil and mix until combined. Finely shred the carrots on the small side of your grater and measure to ensure you have 1-1/2 cups. Add the dry ingredients right on top of the wet ingredients and the shredded carrots right on top of that. Stir until just combined, be careful to not overmix.
Pour batter into the prepared muffin cups, filling each cup about 3/4 full. You should use all of the batter between the 12 cavities. Bake in preheated oven for about 18–22 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Cool in the muffin tin for several minutes; transfer to a wire rack and cool completely.

Frosting

Using a hand mixer, cream together the room temperature butter and cream cheese on medium-high speed until completely smooth. Mix in vanilla extract, salt, and cinnamon. With mixer running on low speed, slowly add powdered sugar and beat until well blended and smooth. If you'd like a thicker frosting, add a bit more powdered sugar (see note 2). Chill the frosting while the cupcakes finish cooling.
Frost completely cooled cupcakes with cream cheese frosting and if desired, sprinkle crushed pecans on top.

Video

Notes

Note 1: Shredding carrots by hand can be a pain, but you’ll be amazed at how much moisture you get. Pre-shredded carrots in the grocery store are much too large and dry for these cupcakes and the results won't be the same.

Note 2: This makes a lot of frosting, enough for each cupcake to have as much frosting as pictured in these photos. If you'd like less frosting, you can halve the recipe.

Storage: Store cupcakes in the fridge, tightly wrapped with plastic wrap, or in a cupcake holder for up to 4 days. The finished and frosted cupcakes don't freeze and thaw well, but you can freeze unfrosted cupcakes.

Nutrition