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Carrot Cake Cupcakes with Cream Cheese Frosting

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Tender carrot cake cupcakes warmly spiced and topped with silky, tangy cream cheese frosting, perfect for cozy afternoons or gatherings.

  • Author: daniel-kim
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 42 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 and 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup vegetable oil
  • 1 cup packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1/3 cup unsweetened applesauce or sour cream or plain yogurt, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups peeled, shredded, and coarsely chopped carrots
  • 3/4 cup chopped walnuts or pecans (optional)
  • 8 ounces full-fat block cream cheese, softened to room temperature
  • 1/2 cup unsalted butter, softened to room temperature
  • 3 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract (for frosting)
  • 1/8 teaspoon salt (for frosting)
  • White chocolate carrot topper (optional)
  • Finely chopped walnuts or pecans (optional)

Instructions

  1. Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
  2. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl.
  3. Combine the oil, brown sugar, eggs, applesauce (or sour cream or yogurt), and vanilla extract in another bowl until smooth.
  4. Fold in the shredded carrots into the wet mixture.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined.
  6. Gently fold in the chopped walnuts or pecans, if using.
  7. Fill the prepared liners about 3/4 full with the batter.
  8. Bake for 21 to 23 minutes until a toothpick inserted in the center comes out clean.
  9. Remove the pan and allow cupcakes to cool in the pan for 5 minutes; transfer to a wire rack to cool completely.
  10. Beat the softened cream cheese and softened butter until smooth; add confectioners’ sugar, vanilla extract, and salt, and beat until creamy.
  11. Refrigerate the frosting until ready to use, about 15 to 30 minutes.
  12. Frost cooled cupcakes and decorate with toppings if desired.

Notes

Store leftover cupcakes in the refrigerator for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Find it online: https://daytasty.com/carrot-cake-cupcakes-cream-cheese-frosting/