Carrot Cake Cupcake Recipe

5 from 6 votes

Moist Carrot Cake Cupcakes filled with spices, carrots, and topped with a Cinnamon Cream Cheese Frosting.

Prep Time20

Cook Time25

Total Time50

Course: Dessert

Cuisine: American

Servings: -18 cupcakes

Calories: 510kcal

In a large bowl add 1 1/2 cup of all purpose flour, 2 teaspoons of baking soda, 2 teaspoons of baking powder, 1 teaspoon of salt, 2 teaspoons of ground cinnamon, 1 teaspoon of nutmeg and 1 teaspoon of ground ginger. Sift.
In a separate bowl, beat the 3 eggs with 1 cup Vegetable Oil, 1/2 Cup applesauce and 1 teaspoon vanilla.
Combine the Dry Bowl ingredients with the wet ingredients. Beat until combined and there are no dry ingredients remaining.
Grate 3 carrots with a hand grater or use a food processor to create about 2 cups shredded carrots. Add 1/2 cup chopped pecans or walnuts (optional)
Fill cupcake liners 1/2 full and bake at 350 degrees for 20 - 25 minutes. Check every five minutes after 20 minutes.
After cooled beat cream cheese and butter, add 1 cup of powdered sugar at a time, until blended. Add vanilla and cinnamon and frost when cupcakes are cooled.

• Finely grate the carrots so they blend smoothly into the batter and keep the cupcakes moist. Pre-shredded carrots tend to be too dry.

• Do not overfill cupcake liners. Filling them about halfway full gives the best dome shape.

• Check cupcakes early. Begin checking around 20 minutes; they are done when a toothpick inserted in the center comes out clean.

• Let cupcakes cool completely before frosting so the cream cheese frosting stays smooth and doesn’t melt.

• Room temperature cream cheese and butter create the smoothest frosting texture.

• Store frosted cupcakes in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor.

• Freeze unfrosted cupcakes in an airtight container for up to 2 months.

• Optional: Sprinkle chopped pecans or carrot shreds on top for a simple bakery-style finish.