Carrot Cupcakes
Moist, spiced, and delightfully sweet, these carrot cupcakes are a show-stopping treat perfect for any occasion! Featuring a blend of warm cinnamon and nutmeg, shredded carrots, and optional crunchy walnuts, these cupcakes deliver a classic flavor with added depth and texture. The batter is lightened with unsweetened applesauce, making them irresistibly tender, and they're topped with a creamy, tangy cream cheese frosting that pairs beautifully with the subtly spiced cake. Quick and easy to prepare in just under 45 minutes, this recipe yields a dozen cupcakes that are perfect for gatherings, dessert spreads, or a sweet indulgence. Whether you’re a seasoned baker or just starting out, these carrot cupcakes are a must-try for carrot cake enthusiasts!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.5 cup Vegetable oil
- 0.25 cup Unsweetened applesauce
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1.5 cups Grated carrots
- 0.5 cup Chopped walnuts (optional)
- 8 ounces Cream cheese
- 0.5 cup Unsalted butter (softened)
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In a large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, and unsweetened applesauce. Mix until smooth and well combined.
Add the eggs and vanilla extract to the wet ingredients and beat until creamy.
Gradually fold the dry ingredients into the wet ingredients in three additions, mixing just until combined after each addition.
Gently fold in the grated carrots and chopped walnuts (if using).
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
To make the cream cheese frosting, beat the cream cheese and softened butter together in a large bowl until creamy and smooth.
Add the powdered sugar and vanilla extract to the frosting mixture, then beat until fully combined and fluffy.
Once the cupcakes are completely cool, frost them with the cream cheese frosting using a piping bag or a spatula.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 265 mg | 12% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 39.6 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 122 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
