Description
Homemade carrot cake cupcakes blend classic comfort with modern baking techniques. Rich cream cheese frosting and warm spices create an irresistible dessert you’ll crave again and again.
Ingredients
Scale
- 2 large eggs
- 1 ½ cups (148 grams) finely shredded carrots
- 1 cup (198 grams) firmly packed light brown sugar
- 1 ¼ cups (158 grams) all-purpose flour
- ¼ cup (47 grams) canola oil
- ½ cup (125 grams) unsweetened applesauce
- ¼ cup plus 2 tbsps (42 grams) finely chopped walnuts
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp vanilla extract
- 8 oz (227 grams) cream cheese, at room temperature
- 1 stick (113 grams) unsalted butter, at room temperature
- 2 tsps vanilla extract
- 2 cups (250 grams) powdered sugar
Instructions
- Preheat Preparation: Warm the oven to 350°F (175°C) and line a standard muffin tin with cupcake liners, spacing them evenly.
- Dry Ingredient Fusion: Whisk flour, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl until perfectly combined and lump-free.
- Wet Ingredient Harmony: Blend vegetable oil, dark brown sugar, eggs, applesauce, vanilla extract, and grated carrots in a large bowl until silky smooth.
- Batter Assembly: Gently fold dry ingredients into wet mixture, stirring until just incorporated. Fold in walnuts, ensuring even distribution throughout the batter.
- Filling and Baking: Portion batter into cupcake liners using an ice cream scoop, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes until a toothpick comes out clean with minimal moist crumbs.
- Cooling Process: Allow cupcakes to rest in the tin for 5 minutes, then transfer to a wire rack to cool completely to room temperature.
- Frosting Creation: Whip cream cheese, butter, and vanilla extract until creamy, then gradually incorporate powdered sugar, beating until the frosting becomes light and fluffy.
- Final Touches: Once cupcakes are fully cooled, generously pipe or spread cream cheese frosting on top. Optionally sprinkle with additional chopped walnuts for extra texture and visual appeal.
- Storage: Refrigerate in an airtight container, consuming within 2 days to maintain optimal flavor and texture.
Notes
- Optimize Mixing Technique: Avoid overmixing batter to prevent tough, dense cupcakes; mix just until ingredients are combined to maintain a tender crumb.
- Moisture is Key: Grated carrots and applesauce provide natural sweetness and moisture, ensuring the cupcakes remain soft and deliciously moist.
- Temperature Matters: Allow cream cheese and butter to soften at room temperature for smooth, lump-free frosting that spreads easily.
- Storage Secret: Keep cupcakes refrigerated to preserve cream cheese frosting’s texture and prevent spoilage, bringing to room temperature before serving for best flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 263
- Sugar: 22 g
- Sodium: 197 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg