Moist Carrot Cake Cupcakes (Printable)
Tender carrot cupcakes spiced with cinnamon and nutmeg, topped with creamy cream cheese frosting for special occasions.
# What You’ll Need:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/4 teaspoons ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 2 large eggs, 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
# How To Make It:
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 - Gradually fold the dry mixture into the wet mixture until just combined, taking care not to overmix the batter.
05 - Fold grated carrots and the chopped walnuts or pecans, if using, into the batter.
06 - Divide batter evenly among prepared cupcake liners, filling each about three-quarters full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - In a mixing bowl, beat softened butter and cream cheese until smooth. Gradually add powdered sugar, followed by vanilla extract and a pinch of salt, mixing until light and fluffy.
10 - Once cupcakes are completely cool, frost generously with cream cheese frosting before serving.
# Expert Advice:
01 -
- You’ll get impossibly tender cupcakes that always stay moist—the kind everyone thinks took hours, but really didn’t.
- The contrast of mellow spice and tangy cream cheese frosting is the secret that keeps people coming back for seconds.
02 -
- One time I rushed and frosted before the cupcakes cooled, and ended up with an icing puddle—cooling is non-negotiable.
- Switching from store-bought to freshly grated carrots once turned my cupcakes from 'good' to 'irresistible.'
03 -
- Sift dry ingredients for the fluffiest texture—they really do blend better that way.
- A pinch of extra salt in the frosting wakes up all the other flavors beautifully.