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+ servings

Carrot Cake Cupcakes

Lover of Carrot Cake? Then you have to whip up my Carrot Cake Cupcakes, super easy, minimal time and absolutely delicious! Your new favorite cupcake recipe.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 419kcal

Ingredients

  • 1 1/3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 2 eggs
  • 1/4 cup unsweetened applesauce
  • 1/2 Tbs vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups shredded carrots​ ​ about 2-3 medium sized carrots
  • 1/4 cup sweetened coconut

CREAM CHEESE FROSTING:

  • 1/2 cup unsalted butter softened
  • 8 oz cream cheese softened
  • 1 1/2 cups powdered sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/4 to 1/2 tsp ground cinnamon

Instructions

  • Preheat your oven to 350 degrees F.
  • Line a 12-serving cupcake tin with cupcake liners and set aside.
  • In a medium-sized bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  • In a separate large mixing bowl, mix together the brown sugar, granulated sugar, and eggs until combined.
  • Mix in applesauce and vanilla extract.
  • Slowly pour in vegetable oil and mix until fully incorporated into the batter.
  • Add your dry ingredients and shredded carrots to the wet mixture. Stir until fully incorporated. Make sure not overmix!
  • Spoon batter into the prepared liners (filling about 3/4 the way full).
  • Bake for 15 minutes or until a toothpick comes out clean.
  • Allow to cool completely.
  • Meanwhile to make your frosting using a hand mixer, mix together the butter and cream cheese on medium-high speed until completely smooth.
  • Add in vanilla extract, salt, and cinnamon.
  • Gently pour powdered sugar into the bowl and beat until well blended and smooth
  • Frost your cupcakes. After frosting, sprinkle sweetened coconut on top!

Notes

  1. If you want to add pineapple, nuts or raisins to this you can, I suggest starting at 1/2 a cup each.
  2. You can easily double this recipe to make more depending on how many people you are serving.
  3. Traditionally Carrot Cake Cupcakes have cream cheese frosting, if you are not a cream cheese fan you can substitute with buttercream.
  4. These can be frozen, see my tips above on how to do that.
  5. The coconut is completely optional, we love coconut so we like to add some to the top for a little extra flavor and decoration.

Nutrition

Calories: 419kcal | Carbohydrates: 47g | Protein: 4g | Fat: 25g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 284mg | Potassium: 152mg | Fiber: 1g | Sugar: 35g | Vitamin A: 3205IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg