Description
These Easy Carrot Cake Cupcakes are moist, flavorful treats that are perfect for any occasion. With the perfect blend of warm spices and sweet carrots, topped with a luscious cream cheese frosting, these cupcakes are sure to be a hit!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Dry Ingredients:
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots
- ½ cup chopped walnuts (optional)
Wet Ingredients:
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
- Prepare dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine wet ingredients: In another bowl, whisk granulated sugar, brown sugar, eggs, oil, applesauce, and vanilla until well combined.
- Mix the batter: Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the grated carrots and walnuts.
- Bake: Divide the batter into cupcake liners and bake for 18–22 minutes until a toothpick inserted comes out clean.
- Cool and frost: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- You can substitute crushed pineapple for applesauce for extra moisture and flavor.
- These cupcakes pair perfectly with cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 17g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg