Carrot Cake Cupcakes with Cream Cheese Frosting

Name: Carrot Cake Cupcakes with Cream Cheese Frosting
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 cupcakes
Cuisine: Deutsch
Ingredients: 1.5 cups All-purpose flour; 1 tsp Baking soda; 1/2 tsp Salt; 1 tsp Ground cinnamon; 1/2 tsp Ground nutmeg; 1/4 tsp Ground ginger (optional); 3/4 cup Granulated sugar; 1/2 cup Brown sugar, packed; 2 large Eggs; 1/2 cup Vegetable oil; 1/4 cup Unsweetened applesauce; 1 tsp Vanilla extract; 1.5 cups Finely grated carrots (about 2-3 medium carrots); 1/2 cup Chopped pecans or walnuts (optional); 8 oz Cream cheese, softened; 1/2 cup Unsalted butter, softened; 3-4 cups Powdered sugar, sifted; 1 tsp Vanilla extract; 1-2 tbsp Milk or heavy cream (if needed for consistency)

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These Carrot Cake Cupcakes are a delightful treat, perfect for celebrating spring holidays or simply indulging in a classic flavor. Each cupcake is incredibly moist, packed with finely grated carrots and a warm blend of spices like cinnamon and nutmeg. Crowned with a luscious, homemade cream cheese frosting, they strike the perfect balance between sweet and tangy, making them an irresistible dessert for any occasion.

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Carrot Cake Cupcakes with Cream Cheese Frosting

Prep Time25 min

Cook Time20 min

Servings12 cupcakes

DifficultyMedium

Equipment

Muffin TinPaper LinersMixing BowlsElectric MixerWire Rack

Instructions

1
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
2
In a large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and 1 teaspoon vanilla extract until well combined.
3
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots and chopped nuts (if using). Do not overmix.
4
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely.
5
While cupcakes cool, prepare the frosting: In a large bowl, beat softened cream cheese and butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, 1 cup at a time, beating until smooth. Stir in 1 teaspoon vanilla extract. If frosting is too thick, add milk or cream 1 tablespoon at a time until desired consistency is reached.
6
Once cupcakes are completely cool, frost generously using a knife or piping bag. Garnish with additional chopped nuts or a sprinkle of cinnamon, if desired.

Nutrition

Calories420 kcal

Protein5g

Fat25g

Carbohydrates

Frequently Asked Questions

Can I make this as a full cake instead of cupcakes?

Yes, you can bake this batter in two 8-inch round cake pans for about 25-30 minutes, or a 9x13 inch pan for 30-35 minutes. Adjust cooling time accordingly.

How fine should I grate the carrots?

For the best texture, grate the carrots very finely. This ensures they soften beautifully into the cupcake and distribute evenly without large chunks.

How do I prevent the frosting from being too soft?

Ensure your butter and cream cheese are softened, but not melted. If the frosting is too soft, you can add more powdered sugar or chill it in the refrigerator for 15-20 minutes before frosting.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.