Description
These Carrot Cake Cupcakes are bursting with flavor from fresh grated carrots and warm spices. Topped with a creamy frosting, they are an easy and delightful dessert.
Ingredients
Scale
- 2 1/2 cups all purpose flour (300 grams)
- 1 1/4 teaspoons baking powder (6 grams)
- 1 teaspoon baking soda (6 grams)
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon ginger
- 1/2 teaspoon salt (3 grams)
- 4 large eggs room temperature
- 1 1/2 cups granulated sugar (297 grams)
- 1/2 cup packed light brown sugar (106.5 grams)
- 1 cup vegetable oil (198 grams)
- 1/2 cup applesauce (127.5 grams)
- 1 pound carrots grated fine (453.592 grams)
- 8 ounces cream cheese room temperature (227 grams)
- 4 tablespoons unsalted butter room temperature (56.5 grams)
- 2 cups powdered sugar (226 grams)
- 2 teaspoons vanilla extract (9.3 grams)
- 1/2 cup chopped pecans optional (57 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare a muffin tray with parchment paper cupcake liners.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt, whisking well.
- In another bowl, mix the eggs, sugars, oil, applesauce, and grated carrots until smooth. Pour this mixture into the dry ingredients and stir just until combined.
- Fill each cupcake liner about 3/4 full with batter. Bake for 20 to 25 minutes, or until a toothpick inserted comes out with a few crumbs. Rotate the pan halfway through baking.
Notes
For fluffier cupcakes, ensure all ingredients are at room temperature before mixing.
The optional pecans add a delightful crunch, but you can leave them out for a nut-free version.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg