Description
These Carrot Cake Cupcakes are a delightful treat, featuring moist, fluffy texture, and the perfect blend of spices. With simple prep and key ingredients like grated carrots, warm spices, and a smooth cream cheese frosting, they are perfect for any gathering or a cozy dessert at home.
Ingredients
Scale
- 1 ¼ cups all-purpose flour, spooned and leveled
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon nutmeg
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup canola or vegetable oil
- ¼ cup unsweetened applesauce, room temp
- ¾ cup light or dark brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups grated carrots, 160g (about 3 medium carrots), grate until soft and feathery
- ½ cup chopped walnuts or pecans, optional, save some for topping
- ¼ cup raisins, optional but recommended
- 1 batch cream cheese frosting, makes enough to frost about 16 cupcakes medium high
Instructions
- Preheat your oven to 350°F and line two 12-cup cupcake pans with 16 liners. Set them aside.
- In a large bowl, whisk together the dry ingredients including flour, cinnamon, ginger, cardamom, nutmeg, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the wet ingredients: oil, applesauce, brown sugar, granulated sugar, eggs, and vanilla until fully mixed.
- Combine the wet and dry mixtures, whisking gently until combined—be careful not to overmix. Fold in the grated carrots, walnuts, and raisins.
- Evenly spoon the batter into the prepared cupcake liners, filling them about ¾ full to prevent overflow.
- Bake for 21-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool the cupcakes in the pan for 7 minutes before transferring them to a rack to cool completely.
- Once completely cool, frost the cupcakes and optionally top with a sprinkle of chopped walnuts or walnut dust.
Notes
Make sure your eggs and applesauce are at room temperature for better mixing.
Feel free to adjust the type of nuts or omit them based on preference.
Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg