Description
Indulge in these delicious Carrot Cake Cupcakes topped with luscious Cream Cheese Frosting. Perfect for any occasion, these moist and flavorful treats are sure to be a hit!
Ingredients
Scale
Cupcake Batter:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¾ cup granulated sugar
- ½ cup light brown sugar (packed)
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots
- ½ cup crushed pineapple (drained)
- ½ cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Prepare the batter: In a large bowl, whisk together the dry ingredients. In a separate bowl, beat sugars, eggs, oil, applesauce, and vanilla. Gradually mix in dry ingredients, then fold in carrots, pineapple, and nuts. Fill cupcake liners and bake.
- Make the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Frost cooled cupcakes.
Notes
- You can substitute applesauce with additional oil if needed.
- For a nut-free version, simply omit the nuts.
- Store cupcakes in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 26g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
