Moist Carrot Cake Cupcakes with Cream Cheese Frosting

A few weeks back, I baked an unmemorable pumpkin muffin or in my opinion a not so good pumpkin muffin but my husband noted, these aren’t bad, they have the spice scent of carrot cake and I like carrot cake. Was he hinting that he wanted carrot cake? No, probably not, he’s not good with secret messages like I am. !

carrot cake cupcakes

But a light bulb went off and I decided to make carrot cake cupcakes! I peered into our old refrigerator and we had JUST enough carrots to make 6 carrot cake cupcakes. Success!
These are so good. We ate all 6 within 18 hours.
carrot cake cupcakes carrot cake cupcakes
carrot-cake-cupcakes-up-top
I truly regretted halving this recipe. These are so soft with the perfect amount of carrot flavor topped off with just the perfect amount of sweetness on the icing. Flashback to a famous cupcake store back at home that delivered a really dry sad carrot cupcake – I want to send them this recipe. Thanks to cookingclassy, I made this with hardly any adjustments.
These held up extraordinarily well for 18 hours in an airtight container… I wouldn’t know for any longer and wouldn’t worry about it because they won’t last.
carrot cake cupcakes
Print Recipe
Moist Carrot Cake Cupcakes with Cream Cheese Frosting
carrot cake cupcakes
Servings
12 cupcakes
Ingredients
Cream Cheese Icing
Servings
12 cupcakes
Ingredients
Cream Cheese Icing
carrot cake cupcakes
Instructions
Carrot Cake Cupcake Batter
  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Shred carrots in a food processor or grate carrots and set aside.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg together. If you are using nuts in your batter, fold in chopped nuts here.
  4. In a separate large bowl, whisk together both granulated and brown sugar. Then whisk in eggs using a hand mixer and blend on low for 30 seconds until slightly pale. (This is doable by hand as well, just whisk hard for about a minute two).
  5. Mix in applesauce and vanilla extract. As you're whisking, slowly pour in the oil and continue to mix until the batter is slightly thickened (about 45 seconds on low speed if using a hand mixer). 
  6. Finally fold in the grated carrots. Then fold in this mixture into the flour mixture until well incorporated.
  7. Evenly fill in 12 muffin cups (about 3/4 high) and bake in preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 19-21 minutes. Remove from the oven, place on a wire rack, and let cool completely before frosting.
Cream Cheese Frosting
  1. In a large bowl, using an electric or hand mixer, beat the butter and cream cheese on medium-high speed until very smooth and creamy.
  2. Lower the mixer speed and add in the powdered sugar. Beat until fully incorporated and smooth. Finally, beat in the vanilla extract.
  3. If you wish, pipe the frosting on top of each cupcake OR simply scoop on the icing on top of the cupcakes. Garnish with walnuts as you wish.
Recipe Notes

Adapted from Cooking Classy

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