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The Sweet Nostalgia of Carrot Cake Cupcakes


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  • Author: ating
  • Total Time: 40 minutes
  • Yield: Approximately 12 cupcakes

Description

Indulge in these irresistibly moist, spiced carrot cake cupcakes crowned with a silky cream cheese frosting. Perfect for festive gatherings or a cozy tea time treat, every bite offers a warm embrace of spice and sweetness.


Ingredients

For the Cupcakes:

  • 1 1/4 cups all-purpose flour (178g)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 1/2 cups finely shredded carrots (about 4 medium carrots, 195g)
  • 2/3 cup granulated sugar (140g)
  • 1/3 cup packed light-brown sugar (78g)
  • 2 large eggs
  • 1/4 cup unsweetened applesauce (64g)
  • 1 tsp vanilla extract
  • 1/2 cup vegetable oil (120ml)
  • 3/4 cup chopped pecans (82g) – optional garnish

For the Cream Cheese Frosting:

  • 1/2 cup unsalted butter, nearly at room temperature (112g)
  • 8 oz cream cheese, nearly at room temperature (226g)
  • 3 1/2 cups powdered sugar (412g)
  • 1/2 tsp vanilla extract

For Optional Carrot Decorations:

  • 50g marzipan (about 1/4 cup)
  • Orange gel food coloring
  • Cocoa powder (for dusting)
  • 12 small curly parsley stems (for carrot tops)

Instructions

  • Preheat & Prep:

    • Preheat your oven to 350°F (175°C).
    • Line a muffin tin with cupcake liners.
  • Mix Dry Ingredients:

    • In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  • Blend Sugars & Eggs:

    • In a large bowl, combine granulated and brown sugars.
    • Add eggs and beat on low speed for about 30 seconds until slightly pale.
  • Add Applesauce & Vanilla:

    • Stir in the unsweetened applesauce and vanilla extract.
    • Slowly drizzle in vegetable oil while mixing until fully incorporated.
  • Incorporate Carrots & Dry Mix:

    • Add half of the dry ingredients to the wet mixture.
    • Toss the shredded carrots with the remaining dry ingredients, then fold them gently into the batter.
  • Bake:

    • Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
    • Bake for 19-21 minutes, or until a toothpick inserted in the center comes out clean.
    • Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack.
  • Prepare the Frosting:

    • Using an electric mixer, beat the butter and cream cheese on medium-high speed until light and fluffy.
    • Mix in the vanilla extract, then gradually add powdered sugar while beating on low speed until smooth.
  • Decorate:

    • Frost the cooled cupcakes using a piping bag or spatula.
    • Optionally, roll the frosted edges in chopped pecans for added crunch.
  • Optional Carrot Decorations:

    • Tint marzipan with a few drops of orange gel food coloring and knead until the color is evenly distributed.
    • Roll small pieces into tapered carrot shapes, dust lightly with cocoa powder to create natural texture, and insert a parsley stem into each.
    • Gently press these decorative carrots onto the frosted cupcakes.

Notes

  • Storage: Due to the cream cheese frosting, store cupcakes in an airtight container in the refrigerator. Allow them to come to room temperature before serving for optimal flavor and texture.
  • Frosting Tip: If your frosting appears too runny, chill it briefly in the freezer and then re-beat until it firms up.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert, Cupcakes
  • Method: Baking
  • Cuisine: American