Carrot Cake Cupcakes
Carrot Cake Cupcakes with Cream Cheese Frosting are super moist and easy to make from scratch. This will be a great Easter and summer dessert to treat your family!
Servings: 12 cupcakes
Ingredients
Ingredients for Carrot Cake Cupcakes:
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon all spice
- 1 teaspoon cinnamon
- ½ cup vegetable oil
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 2 large eggs
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ½ cup finely grated carrots
- ¼ cup chopped pecans
Ingredients for Cream Cheese Frosting:
- ½ cup unsalted butter (room temperature)
- 8 ounces cream cheese (room temperature)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
How to make Carrot Cake Cupcakes:
- Preheat the oven to 350°F. Line cupcake pan with 12 cupcake liners and set aside.
- Sift all dry ingredients (all-purpose flour, baking soda, baking powder, salt, all spice, and cinnamon) together and set aside.
- In a large mixing bowl, whisk together vegetable oil, brown and granulates sugar until well combined, add eggs, unsweetened applesauce, and vanilla extract and whisk it again until smooth consistency.
- Add dry ingredients to the mixture and mix it till well combined.
- Add shredded carrots and chopped pecans and fold it in.
- Divide the batter between 12 cupcake liners and bake for 20 minutes at 350°F. When they are ready, take them out of the oven and set aside to cool off for a few minutes, then transfer to a wire rack.
How to make Cream Cheese Frosting:
- In a large bowl, beat softened butter and cream cheese together on a medium/high speed until softened.
- Beat in powdered sugar and vanilla extract until smooth.
- As an option, you can top the cupcakes with chopped pecans.