Description

These Carrot Cake Cupcakes are fluffy, moist, and filled with warm spices and grated carrots. Topped with creamy cheese frosting, they are a delightful treat perfect for any gathering or quick snack!

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. Line a muffin tray with parchment paper cupcake liners.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
In a medium bowl, combine the eggs, granulated and brown sugars, vegetable oil, applesauce, and grated carrots until smooth. Pour this mixture into the dry ingredients and stir just until combined.
Fill each cupcake liner about 3/4 full with the batter. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with a few crumbs. For even baking, consider rotating the pan halfway through.

Notes

For a richer flavor, let the cream cheese sit at room temperature before using in the frosting.
These cupcakes can be stored in an airtight container at room temperature for up to 3 days.
Feel free to add raisins or other nuts for additional texture.

Nutrition

Serving Size: 1 cupcake
Calories: 250
Sugar: 18g
Sodium: 150mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg