Description
Homemade carrot cake cupcakes deliver classic comfort with exceptional spice and moisture. Rich cream cheese frosting crowns these delectable treats, promising pure bakery-style indulgence you cannot resist.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (148 grams) finely shredded carrots
- 2 large eggs
- 1 cup (198 grams) firmly packed light brown sugar
- 1 ¼ cups (158 grams) all-purpose flour
- ¼ cup (47 grams) canola oil
Spices and Seasonings:
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon vanilla extract
Additional Ingredients:
- ½ cup (125 grams) unsweetened applesauce
- ¼ cup plus 2 tablespoons (42 grams) finely chopped walnuts
Frosting Ingredients:
- 8 ounces (227 grams) cream cheese, at room temperature
- 1 stick (113 grams) unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- 2 cups (250 grams) powdered sugar
Instructions
- Prepare the oven by heating it to 350°F (175°C) and arrange cupcake liners in a standard muffin tin, ensuring even spacing.
- In a medium mixing bowl, thoroughly whisk together all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well-integrated and no lumps remain.
- Create the wet mixture in a large bowl by combining vegetable oil, dark brown sugar, large eggs, unsweetened applesauce, pure vanilla extract, and freshly grated carrots. Stir until ingredients are smoothly blended.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing gently until just combined. Carefully fold chopped walnuts into the batter, distributing them evenly.
- Use an ice cream scoop or measuring cup to divide the batter uniformly among the prepared cupcake liners, filling each about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with just a few moist crumbs.
- Remove cupcakes from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire cooling rack to reach room temperature completely.
- Prepare the cream cheese frosting by beating softened cream cheese, unsalted butter, and vanilla extract in a mixing bowl until smooth and creamy.
- Gradually add powdered sugar to the cream cheese mixture, beating on medium speed until the frosting becomes light, fluffy, and holds its shape.
- Once cupcakes are completely cooled, pipe or spread the cream cheese frosting generously on top of each cupcake. Optionally, garnish with additional chopped walnuts for texture and visual appeal.
- Refrigerate cupcakes in an airtight container for optimal freshness, consuming within 2 days for the best taste and texture.
Notes
- Elevate your baking skills with these irresistibly moist and flavorful carrot cake cupcakes that bring warmth to any gathering.
- Perfectly spiced and studded with crunchy walnuts, these cupcakes offer a delightful balance of sweetness and texture.
- Cream cheese frosting transforms these cupcakes from simple to spectacular, making them a crowd-pleasing dessert for any occasion.
- Prep work is a breeze, with basic pantry ingredients creating a homemade treat that rivals bakery-style cupcakes.
- Storage tip: Keep these delectable cupcakes fresh by refrigerating in an airtight container, ensuring maximum flavor and moisture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350 kcal
- Sugar: 28g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg