Description
Indulge in these moist and flavorful Carrot Cake Cupcakes topped with a luscious Cream Cheese Frosting. Perfect for any occasion, these spiced cupcakes are a delightful treat for Easter or any dessert table.
Ingredients
Scale
Cupcake Batter:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots
- ½ cup crushed pineapple (drained)
- ½ cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl.
- Combine Wet Ingredients: Beat eggs, granulated sugar, and brown sugar until fluffy. Add oil, applesauce, and vanilla; mix. Stir in carrots and pineapple.
- Blend Batter: Gradually fold in dry ingredients. Add nuts if using. Fill cupcake liners and bake for 18–22 minutes.
- Make Frosting: Beat cream cheese and butter. Gradually add powdered sugar and vanilla. Frost cooled cupcakes.
Notes
- Avoid overmixing for moist cupcakes.
- Substitute applesauce with more oil if desired.
- Top with nuts or cinnamon for decoration.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
