Moist Carrot Cake Cupcakes (Printable)

Tender cupcakes with grated carrots, warm spices, and a fluffy cream cheese frosting, sweet, moist, and crowd-pleasing.

# What You Need:

→ Cupcakes

01 - 1 and 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 and 1/4 teaspoons ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 2 large eggs, at room temperature
09 - 1 cup granulated sugar
10 - 1/2 cup vegetable oil
11 - 1/4 cup unsweetened applesauce
12 - 1 teaspoon pure vanilla extract
13 - 2 cups finely grated carrots, about 3 medium carrots
14 - 1/2 cup chopped walnuts or pecans, optional

→ Cream Cheese Frosting

15 - 1/2 cup unsalted butter, softened
16 - 8 ounces cream cheese, softened
17 - 2 cups powdered sugar, sifted
18 - 1 teaspoon pure vanilla extract
19 - Pinch of salt

# Steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
03 - In a large bowl, beat eggs, granulated sugar, vegetable oil, applesauce, and vanilla extract until fully incorporated and slightly thickened.
04 - Gradually fold the dry mixture into the wet ingredients until just combined. Avoid overmixing.
05 - Gently fold in grated carrots and, if desired, chopped walnuts or pecans.
06 - Divide batter evenly among muffin liners, filling each about three-quarters full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat softened butter and cream cheese together until smooth. Gradually add powdered sugar, followed by vanilla extract and a pinch of salt. Continue beating until mixture is light and fluffy.
10 - Once cupcakes are completely cooled, generously frost each with cream cheese frosting.

# Expert Advice:

01 -
  • The cream cheese frosting is plush and tangy, and that contrast secretly steals the show.
  • Each bite is loaded with carrots, making them feel homey and just a little virtuous, even when celebrating.
02 -
  • If you try to frost warm cupcakes, your cream cheese frosting will slide right off and melt into a mess.
  • I once swapped pre-shredded carrots and my cakes turned dry; nothing beats hand-grated fresh ones for moisture.
03 -
  • Use fresh, full-fat cream cheese for the richest, smoothest frosting—light versions never behave the same.
  • Letting the cupcakes rest overnight in the fridge lets flavors deepen and makes frosting even easier to apply cleanly.

Return