Carrot Cake Cupcakes
Moist and tender carrot cake cupcakes topped with delicious cream cheese frosting, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
Wet Ingredients
- 4 large eggs
- 1.5 cups granulated sugar
- 1 cup vegetable oil
- 0.5 cup unsweetened applesauce
- 2 teaspoons vanilla extract
Additional Ingredients
- 3 cups grated carrots (about 4-5 medium carrots)
- 0.5 cup crushed pineapple (drained, optional)
- 0.5 cup chopped walnuts or pecans (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two standard muffin tins with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large mixing bowl, beat the eggs and sugar together until pale and slightly thickened, about 2-3 minutes.
- Gradually add the vegetable oil and applesauce, mixing until well combined. Stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients in three parts, mixing gently after each addition until just combined.
- Fold in the grated carrots, crushed pineapple (if using), and chopped nuts (if using) until evenly distributed.
- Fill each cupcake liner about 2/3 full with batter, using a scoop for even portions.
Baking
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
Use freshly grated carrots for the best texture and moisture. Don’t overmix the batter once you add the flour. Fill cupcake liners only 2/3 full to prevent overflow. For variations, add raisins or use a dairy-free frosting.