Carrot Cake Cupcakes
Ingredients
The cupcakes
-
1 and 1/3
cups
all-purpose flour
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
1
teaspoon
ground cinnamon
-
¾
teaspoon
ground ginger
-
¼
teaspoon
ground nutmeg
-
½
cup
vegetable oil
-
1
cup
packed light or dark brown sugar
-
2
large
eggs
-
⅓
cup
unsweetened applesauce
-
1
teaspoon
pure vanilla extract
-
1 and ½
cups
peeled, shredded, and coarsely chopped carrots
-
¾
cup
chopped walnuts or pecans (optional)
-
¾
cup
raisins (optional)
The frosting
-
8
ounces
full-fat block cream cheese
-
½
cup
unsalted butter
-
3
cups
confectioners’ sugar
-
1
teaspoon
pure vanilla extract
-
⅛
teaspoon
salt
-
optional
white chocolate carrot topper
-
optional
finely chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another bowl, whisk together the oil, brown sugar, eggs, applesauce, and vanilla extract, then stir in the carrots.
- Combine the wet and dry ingredients until just mixed; the batter will be slightly thick.
- Fill the cupcake liners about ¾ full with the batter and bake for 21–23 minutes until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
- To make the frosting, beat the cream cheese and butter until smooth, then add the confectioners’ sugar, vanilla, and salt, mixing until combined.
- Refrigerate the frosting for better piping consistency, then frost the cooled cupcakes and add optional garnishes.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
200mg
Cholesterol
50mg
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