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These carrot cake cupcakes are a smaller batch adaptation of a classic carrot cake recipe, featuring warm spices, a moist crumb from oil and applesauce, and a smooth cream cheese frosting. They are beginner-friendly, easy to prepare, and perfect for portioned treats.

Ingredients

Scale
  • 1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (200g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (80g) unsweetened applesauce, sour cream, or plain yogurt, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups (200g) peeled, shredded, and coarsely chopped carrots (about 3 large carrots)
  • Optional: 3/4 cup chopped walnuts or pecans; raisins
  • 8 ounces (224g) full-fat block cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • Optional garnish: white chocolate carrot topper (instructions below) and/or finely chopped walnuts or pecans

Instructions

  1. Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with cupcake liners.
  2. Peel whole carrots, shred with a box grater, then roughly chop the shreds into smaller pieces.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  4. In another bowl, whisk together vegetable oil, brown sugar, eggs, applesauce (or sour cream/yogurt), and vanilla until smooth.
  5. Stir in the shredded and chopped carrots, and any optional nuts or raisins into the wet mixture.
  6. Pour the wet ingredients into the dry ingredients and fold gently just until combined. Avoid overmixing.
  7. Spoon the batter into cupcake liners, filling each about 3/4 full. For mini cupcakes, fill accordingly.
  8. Bake standard cupcakes for 21–23 minutes or mini cupcakes for 12–13 minutes. Test with a toothpick for doneness (it should come out clean).
  9. Let cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
  10. For frosting, beat softened cream cheese and butter together on high speed until creamy.
  11. Add confectioners’ sugar, vanilla extract, and salt. Beat on low for 30 seconds, then on high for 2 minutes until smooth and fluffy.
  12. If piping frosting, chill it in the fridge while cupcakes cool; if too stiff, briefly beat to loosen.
  13. Optionally hollow centers and fill with extra frosting or pastry cream before frosting the tops.
  14. Frost cooled cupcakes by spreading with a knife or piping using a decorating tip (e.g., Ateco 808).
  15. Top with chopped nuts and/or white chocolate carrot decorations if desired.

Notes

Make Ahead & Freezing: Cupcakes can be baked a day in advance and stored covered at room temperature or in the fridge. Frosting can also be made ahead; if stiff from chilling, beat before using. Both frosted and unfrosted cupcakes freeze well for 2–3 months when wrapped airtight and thawed in the fridge overnight., Vegetable Oil Substitute: Coconut oil can be used melted and cooled, ensuring all ingredients are room temperature., Applesauce/Sour Cream/Yogurt: All add moisture and richness. Canned crushed pineapple can also be used for a tropical twist., Carrot Preparation: Fresh whole carrots should be shredded and then roughly chopped to distribute moisture and flavor evenly. Avoid using pre-shredded bagged carrots., White Chocolate Carrot Garnish: Melt 4 ounces white chocolate in microwave in 20-second intervals, stirring until smooth. Divide into two bowls and tint one orange and the other green with gel food coloring. Pipe carrot shapes on parchment, chill until set, and keep refrigerated until serving., Reheating Tip: Remove frosting and microwave an unfrosted cupcake for 10–15 seconds, then add frosting back or enjoy plain and warm. Avoid microwaving frosted cupcakes as frosting melts. lighter carrot cupcake.

Nutrition

Find it online: https://gingerbaking.com/carrot-cake-cupcakes-recipe-video-sallys-baking/