Carrot Cake Cupcakes are super moist with the addition of finely diced carrots and applesauce. The cream cheese frosting is the perfect topper for these little springtime (or any time!) delights!
2 ½cupsgrated carrots- or chop them finely, by hand
For the cream cheese frosting:
6oz.cream cheese- softened to room temp
1/3cupunsalted butter- softened to room temp
2teaspoonsvanilla
1teaspooncinnamon
2 ¼cupspowdered sugar
Instructions
For the carrot cake cupcakes:
Preheat oven to 350 degrees. Prepare a 12 cup muffin tin with muffin liners.
Add all the wet ingredients to a medium bowl - the canola oil, applesauce, vanilla, and eggs. Mix well.
Add all the dry ingredients to another medium bowl - the flour, brown sugar, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Mix well, and add to the wet ingredients. Stir to combine.
Gently fold the carrots into the batter.
Scoop batter into cupcake tins, filling to about 3/4 full. Bake for approximately 18-20 minutes, or until done in the center. Remove cupcakes to cooling rack.
For the cream cheese frosting:
In a medium bowl, use hand mixer (or large standing mixer) to whip cream cheese and butter. Add in powdered sugar, vanilla, and cinnamon, and whip for two minutes, or until creamy. (Add a couple drops of milk if the frosting is too thick.)
Pipe frosting on top of cupcakes. Sprinkle with additional cinnamon, if desired.
Video
Notes
Storing: These cupcakes are fine on the counter for a day or so, but for best results, store them in the refrigerator and set them out a few hours before you want to eat them.
Freezing: Freeze these cupcakes prior to adding frosting. Just place them in freezer bags to freeze for up to three months. Set them out on the counter for a couple of hours to thaw out. Then add frosting.