Description

These Carrot Cake Cupcakes are moist, flavorful, and easy to make. Packed with carrots and warm spices, they are topped with creamy frosting, making them a delightful treat for any gathering.

Ingredients

Scale

2 1/2 cups all purpose flour (300 grams)
1 1/4 teaspoons baking powder (6 grams)
1 teaspoon baking soda (6 grams)
1 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger
1/2 teaspoon salt (3 grams)
4 large eggs room temperature
1 1/2 cups granulated sugar (297 grams)
1/2 cup packed light brown sugar (106.5 grams)
1 cup vegetable oil (198 grams)
1/2 cup applesauce (127.5 grams)
1 pound carrots grated fine (453.592 grams)
8 ounces cream cheese room temperature (227 grams)
4 tablespoons unsalted butter room temperature (56.5 grams)
2 cups powdered sugar (226 grams)
2 teaspoons vanilla extract (9.3 grams)
1/2 cup chopped pecans optional (57 grams)

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Instructions

Preheat your oven to 350 degrees Fahrenheit and line a muffin tray with parchment paper cupcake liners.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt, and whisk together.
In a medium bowl, whisk the eggs, granulated and brown sugars, vegetable oil, applesauce, and grated carrots until smooth. Combine this mixture with the dry ingredients.
Fill the cupcake liners three-quarters full with the batter and bake for 20 to 25 minutes. Check for doneness with a toothpick; it should come out with a few crumbs. It's also a good idea to rotate the pan halfway through baking.

Notes

If you want a richer frosting, consider adding more cream cheese to your frosting mix.
For added flavor, toast the pecans before adding to the batter.
Make sure all your ingredients are at room temperature for the best results.

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 25g
Sodium: 170mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg