Perfect Carrot Cake Cupcakes
Ingredients
For the cupcakes:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg (optional, for warmth)
½ cup vegetable oil (or melted coconut oil)
½ cup unsweetened applesauce (or 1/3 cup for richer flavor)
¾ cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
1 ½ cups finely grated carrots (about 3 medium carrots)
½ cup crushed pineapple, drained
½ cup chopped walnuts or pecans (optional)
¼ cup shredded coconut (optional)
½ cup raisins (optional)
For the cream cheese frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Instructions
1. Preheat and prepare pan
Preheat oven to 350°F (175°C).
Line a 12-cup muffin pan with cupcake liners.
2. Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Mix wet ingredients
In a large bowl, whisk oil, applesauce, brown sugar, eggs, and vanilla until smooth.
4. Combine
Gradually fold the dry ingredients into the wet mixture.
Stir in carrots, pineapple, nuts, coconut, and raisins (if using).
5. Bake
Divide batter evenly among 12 cupcake liners.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
6. Make the frosting
Beat cream cheese and butter until smooth.
Gradually add powdered sugar, then beat in vanilla extract until fluffy.
7. Frost and serve
Frost the cooled cupcakes with cream cheese frosting.
Optional: sprinkle with extra chopped nuts or a pinch of cinnamon.