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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!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 421kcal

Ingredients

Cupcakes:

  • 1 ⅓ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¼ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • cup brown sugar
  • cup granulated sugar
  • 2 eggs
  • ¼ cup applesauce unsweetened if preferred
  • ½ Tablespoon maple or vanilla extract
  • ½ cup vegetable oil
  • 1 ½ cups shredded carrots about 2-3 medium sized carrots

Cream Cheese Frosting:

  • ½ cup unsalted butter room temp
  • 8 ounces cream cheese room temp
  • 1 ½ cups powdered sugar
  • ¼ teaspoon salt
  • 1 teaspoon maple or vanilla extract
  • ¼ to ½ teaspoon ground cinnamon
  • ¼ cup sweetened shredded coconut

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 the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  • In a separate large mixing bowl, mix the brown sugar, granulated sugar, egg applesauce and vanilla extract until combined.
  • 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).
  • Place in the oven and bake for 15 minutes or until a toothpick comes out clean.
  • Remove from the oven and allow to cool completely.
  • While the cupcakes are cooling, make your frosting. Using a hand mixer, mix the butter and cream cheese on medium-high until smooth.
  • Then add in the vanilla extract, salt and cinnamon and stir in until combined.
  • Lastly gently pour your powdered sugar into the bowl and beat well until blended.
  • 10. Add the frosting to a piping bag fitted with your favorite tip and frost your cupcakes.
  • After frosting, sprinkle sweetened coconut on top and serve.

Notes

  1. This recipe can easily be doubled.
  2. Cream cheese frosting is our favorite, but regular buttercream can be used as well.
  3. These can be frozen, see above on how to do that.
  4. If you want to add raisins, nuts and pineapple you can, see above on how to do that.
  5. Topping with coconut is optional, we also like to top with chopped nuts.
  6. Make sure you use the applesauce, this helps keep these cupcakes moist.
  7. To grate your carrots you can use a box grater or a food processor.
  8. Switch up the spices in this to your liking.
  9. You can use either vanilla or maple extract, it is your choice. We have made it with both and love both in them.

Nutrition

Calories: 421kcal | Carbohydrates: 48g | Protein: 4g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 67mg | Sodium: 342mg | Potassium: 149mg | Fiber: 1g | Sugar: 35g | Vitamin A: 3205IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg