Moist Carrot Cake Cupcakes (Printable Version)
Tender spiced carrot cupcakes with cream cheese frosting—moist, warmly spiced, and perfect for gatherings.
# What You'll Need:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/4 teaspoons ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 2 large eggs, at room temperature
09 - 1 cup granulated sugar
10 - 1/2 cup vegetable oil
11 - 1/4 cup unsweetened applesauce
12 - 1 teaspoon pure vanilla extract
13 - 2 cups finely grated carrots, about 3 medium
14 - 1/2 cup chopped walnuts or pecans, optional
→ Cream Cheese Frosting
15 - 1/2 cup unsalted butter, softened
16 - 8 ounces cream cheese, softened
17 - 2 cups powdered sugar, sifted
18 - 1 teaspoon pure vanilla extract
19 - Pinch of salt
# How To Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well blended.
03 - In a large bowl, beat eggs, granulated sugar, vegetable oil, applesauce, and vanilla extract until the mixture is fully combined and slightly thickened.
04 - Gradually fold the dry ingredients into the wet mixture, mixing just until no flour streaks remain. Avoid overmixing.
05 - Gently fold in grated carrots and, if desired, the chopped walnuts or pecans until evenly distributed.
06 - Divide batter evenly between the cupcake liners, filling each about three-quarters full for even rising.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center emerges clean.
08 - Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool fully.
09 - In a large bowl, beat softened butter and cream cheese together until smooth. Gradually blend in powdered sugar, then add vanilla extract and a pinch of salt. Beat until light and fluffy.
10 - Once cupcakes have cooled, generously frost each one with cream cheese frosting and serve.
# Expert Advice:
01 -
- These cupcakes stay incredibly moist thanks to applesauce, so leftover sadness is never a worry.
- The quick batter means you can go from mixing to munching faster than you’d expect.
02 -
- I once rushed and skipped cooling, only to watch frosting melt right off—patience really is a secret ingredient.
- Try hand-grating the carrots instead of using a processor; it keeps them juicy, not stringy, and that changes everything.
03 -
- Don’t skimp on sifting the powdered sugar for the frosting or you’ll get stubborn little lumps every time.
- Use a cookie scoop to portion out the batter—it’s neater and makes every cupcake the same size.