Carrot Cake Cupcakes Frosting (Print Version)

Spiced cupcakes with carrot, nuts, and creamy topping. Simple steps, moist texture, ideal for dessert tables.

# Components:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger

→ Wet Ingredients

08 - 2 large eggs, room temperature
09 - 3/4 cup granulated sugar
10 - 1/4 cup light brown sugar, packed
11 - 1/2 cup vegetable oil
12 - 1/4 cup unsweetened applesauce
13 - 1 teaspoon vanilla extract

→ Vegetables and Add-ins

14 - 1 1/2 cups finely grated carrots (about 2 medium carrots)
15 - 1/2 cup chopped walnuts or pecans (optional)
16 - 1/3 cup raisins (optional)

→ Cream Cheese Frosting

17 - 4 ounces cream cheese, softened
18 - 1/4 cup unsalted butter, softened
19 - 1 1/2 cups powdered sugar, sifted
20 - 1/2 teaspoon vanilla extract
21 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl.
03 - In a large mixing bowl, beat eggs, granulated sugar, and brown sugar until thoroughly combined. Add oil, applesauce, and vanilla extract; whisk until fully integrated and smooth.
04 - Gradually fold the dry ingredients into the wet mixture until just blended. Avoid overmixing to maintain tenderness.
05 - Gently fold the grated carrots into the batter, along with walnuts or pecans and raisins if desired.
06 - Divide the batter evenly among the liners, filling each about two-thirds full. Place in oven and bake for 22 to 25 minutes until a toothpick inserted in the center comes out clean.
07 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat softened cream cheese and butter together until smooth. Add powdered sugar, vanilla extract, and salt; continue to beat until frosting is light and fluffy.
09 - Once cupcakes are completely cool, generously frost with cream cheese frosting. Add additional chopped nuts or grated carrot to garnish if desired.

# Expert Advice:

01 -
  • Uses ingredients you likely have in your pantry right now
  • Ready in less than an hour from start to finish
  • Stays moist for days and holds up well if made ahead
  • Crowd-pleaser for kids and adults alike
02 -
  • Perfect balance of veg and sweetness
  • Freezes well both frosted and unfrosted
  • High in vitamin A thanks to lots of carrots
03 -
  • Always use freshly grated carrots for the best moisture and color packaged pre shredded carrots dry out the batter
  • Do not overmix after adding the flour or you risk dense cupcakes
  • If the frosting is too thick add a teaspoon or two of milk for smooth spreading
  • Store extra frosting in a covered bowl refrigerated for up to a week it is lovely on pancakes or as a dip for fruit

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