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.
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
- If you want to add pineapple, nuts or raisins to this you can, I suggest starting at 1/2 a cup each.
- You can easily double this recipe to make more depending on how many people you are serving.
- Traditionally Carrot Cake Cupcakes have cream cheese frosting, if you are not a cream cheese fan you can substitute with buttercream.
- These can be frozen, see my tips above on how to do that.
- 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