Perfect Carrot Cake Cupcakes (Makes ~12)
Ingredients:
For the cupcakes:
1 cup (130g) all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger (optional)
2/3 cup (130g) granulated sugar
1/3 cup (70g) brown sugar
2 large eggs
1/2 cup (120ml) vegetable oil
1/4 cup (60g) applesauce (for extra moisture)
1 tsp vanilla extract
1 1/2 cups (about 165g) grated carrots (freshly grated, not pre-shredded)
1/2 cup (60g) chopped walnuts or pecans (optional)
1/4 cup (40g) crushed pineapple, drained (optional but amazing)
1/3 cup (50g) raisins (optional)
For the cream cheese frosting:
8 oz (225g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
2 cups (240g) powdered sugar
1 tsp vanilla extract
Pinch of salt
🧑🍳 Instructions:
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
Mix dry ingredients: In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Mix wet ingredients: In another bowl, beat the eggs, sugars, oil, applesauce, and vanilla until smooth.
Combine: Add the dry ingredients into the wet mixture and stir until just combined. Don’t overmix.
Add mix-ins: Fold in the grated carrots, nuts, pineapple, and raisins if using.
Fill cupcake liners about 3/4 full and bake for 18–22 minutes, or until a toothpick inserted comes out clean.
Cool completely on a wire rack before frosting.
🎂 Make the frosting:
Beat cream cheese and butter together until smooth and fluffy.
Gradually add powdered sugar, then vanilla and a pinch of salt. Beat until creamy.
Pipe or spread onto cooled cupcakes. Optional: top with chopped nuts, a sprinkle of cinnamon, or a little shredded carrot for flair.
💡 Tips:
Use freshly grated carrots – they keep the cupcakes moist and flavorful.
Don’t overbake – check them around the 18-minute mark.
Chill the frosting for 10–15 minutes if it’s too soft to pipe.