Moist Carrot Cake Cupcakes (Printable Version)
Tender spiced carrot cupcakes with cream cheese frosting, quick to mix and bake in about 20-22 minutes; yields 12.
# What You'll Need:
→ Cupcakes
01 - 1 and 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 and 1/4 teaspoons ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 2 large eggs, at room temperature
09 - 1 cup granulated sugar
10 - 1/2 cup vegetable oil
11 - 1/4 cup unsweetened applesauce
12 - 1 teaspoon pure vanilla extract
13 - 2 cups finely grated carrots (about 3 medium)
14 - 1/2 cup chopped walnuts or pecans (optional)
→ Cream Cheese Frosting
15 - 1/2 cup unsalted butter, softened
16 - 8 ounces cream cheese, softened
17 - 2 cups powdered sugar, sifted
18 - 1 teaspoon pure vanilla extract
19 - Pinch of salt
# Step-by-Step:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper cupcake liners.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until fully blended.
03 - In a large bowl, beat eggs, granulated sugar, vegetable oil, applesauce, and vanilla extract until the mixture is smooth and slightly thickened.
04 - Gradually add dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix to maintain tenderness.
05 - Fold in finely grated carrots and chopped walnuts or pecans, if using, until distributed evenly throughout the batter.
06 - Divide batter equally among cupcake liners, filling each about three-quarters full. Bake for 20 to 22 minutes, or until a toothpick inserted in the center emerges clean.
07 - Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
08 - In a clean mixing bowl, beat softened butter and cream cheese until creamy and fully combined. Gradually add sifted powdered sugar, vanilla extract, and a pinch of salt, beating until the frosting becomes light and fluffy.
09 - Once cupcakes are completely cool, generously spread or pipe cream cheese frosting on top of each cupcake before serving.
# Expert Advice:
01 -
- They stay moist for days, almost as if they get better overnight in the fridge—I still can't decide which day they're best on.
- The cream cheese frosting is tangy and plush, the kind you want to swipe with your finger even when no one's watching.
02 -
- Overmixing makes cupcakes tough, so resist that urge—I learned it the chewy way.
- Cold cupcakes dull the frosting flavor, so let them come to room temperature before serving for best results.
03 -
- If you add nuts, toast them first—they taste richer and smell amazing.
- Spread a little frosting under each cupcake liner if you need to transport them neatly; it works like glue.