Moist Carrot Cake Cupcakes (Printable)
Tender carrot-spiced cupcakes with creamy tangy frosting; warm spices and grated carrots create a comforting treat.
# What You'll Need:
→ Cupcakes
01 - 1 and 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 and 1/4 teaspoons ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 2 large eggs, at room temperature
09 - 1 cup granulated sugar
10 - 1/2 cup vegetable oil
11 - 1/4 cup unsweetened applesauce
12 - 1 teaspoon pure vanilla extract
13 - 2 cups finely grated carrots (about 3 medium carrots)
14 - 1/2 cup chopped walnuts or pecans (optional)
→ Cream Cheese Frosting
15 - 1/2 cup unsalted butter, softened
16 - 8 ounces cream cheese, softened
17 - 2 cups powdered sugar, sifted
18 - 1 teaspoon pure vanilla extract
19 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger until thoroughly blended.
03 - In a large mixing bowl, beat eggs, granulated sugar, vegetable oil, applesauce, and vanilla extract until blended and slightly thickened.
04 - Gradually fold the dry mixture into the wet mixture, mixing just until no flour streaks remain. Do not overmix.
05 - Gently fold in the grated carrots and, if desired, the chopped walnuts or pecans.
06 - Divide the batter evenly among the prepared liners, filling each about three-quarters full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - In a bowl, beat softened butter and cream cheese until smooth. Gradually add powdered sugar, then vanilla and a pinch of salt. Beat until fluffy and fully incorporated.
10 - Once cupcakes are completely cool, apply cream cheese frosting generously on top of each cupcake.
# Expert Hacks:
01 -
- These cupcakes stay deliciously moist for days—practically a baker's secret weapon.
- The tangy cream cheese frosting pairs perfectly with the spiced, tender crumb.
02 -
- Tried frosting too soon once and watched the tops slowly melt—patience is a baker’s virtue.
- Freshly grated carrots make the biggest difference—pre-shredded carrots just don’t yield the same moist crumb.
03 -
- Always let your frosting ingredients soften fully for the smoothest, most spreadable topping.
- A light hand when mixing is the trick to soft, pillowy cakes every time.