Moist Carrot Cake Cupcakes (Printable)
Tender, spiced carrot cupcakes topped with creamy cream cheese frosting—perfect for celebrations or cozy treats.
# 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 carrots)
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
# How To Make:
01 - Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
03 - In a large bowl, beat eggs, granulated sugar, vegetable oil, applesauce, and vanilla extract until well combined and slightly thickened.
04 - Gently fold dry ingredients into the wet mixture until just combined, avoiding overmixing the batter.
05 - Fold in the finely grated carrots and, if using, the chopped nuts.
06 - Divide batter evenly among the liners, filling each about three-quarters full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
08 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat softened butter and cream cheese until smooth and creamy. Gradually blend in powdered sugar, then add vanilla extract and a pinch of salt. Beat until the frosting is light and fluffy.
10 - Once cupcakes are fully cooled, frost each generously with cream cheese frosting.
# Expert Advice:
01 -
- The cream cheese frosting is so rich and tangy it could honestly double as breakfast if you wanted a little mischief.
- I keep making these because they stay incredibly moist for days – perfect to make ahead or surprise a friend.
02 -
- If you try to frost even slightly warm cupcakes, the frosting melts into a sad puddle—patience is non negotiable here.
- Sifting powdered sugar for the frosting isn’t optional if you want it cloud smooth.
03 -
- Using room temperature ingredients for both cupcake batter and frosting keeps things smooth and easy to blend.
- If your frosting gets too soft, a quick chill in the fridge tightens everything up beautifully.