Carrot Cupcakes With Cream Cheese Frosting
Delicately spiced, tender carrot cupcakes crowned with a velvety cream cheese topping — an irresistible treat ideal for any gathering.
Pin it to remember it!
Print Recipe
Servings: 24
Ingredients
- 1 cup neutral-flavored oil such as canola or vegetable
- 1 teaspoon vanilla extract
- ½ teaspoon ground cloves
- 1 cup lightly packed brown sugar
- 2 cups finely shredded carrots
- ½ teaspoon fine sea salt
- 2 teaspoons baking powder
- 1 cup unsweetened applesauce
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 4 large eggs
- ¼ teaspoon ground nutmeg
- 2 cups all-purpose flour
- 1 cup granulated sugar
- Optional: ½ cup chopped pecans or walnuts ½ cup crushed pineapple (well-drained), ½ cup shredded coconut
For the Cream Cheese Frosting:
- ½ cup unsalted butter softened to room temperature
- 8 ounces cream cheese softened
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 3½ to 4 cups powdered sugar adjust to desired consistency
Instructions
Prepare the Oven and Muffin Tin
- Set the oven to preheat at 350°F (175°C). Arrange paper liners in two standard 12-cup muffin pans or generously grease the cups to prevent sticking.
Combine the Dry Ingredients
- In a medium-sized bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well blended.
Mix the Wet Ingredients
- In a large mixing bowl, whisk the eggs, oil, applesauce, granulated sugar, brown sugar, and vanilla extract until the mixture is completely smooth and unified.
Incorporate the Dry into the Wet
- Gradually blend the dry mixture into the wet ingredients, stirring just until the batter comes together. Avoid overmixing.
Stir in the Carrots and Optional Add-ins
- Gently fold in the finely grated carrots. If using, add the pineapple, coconut, and chopped nuts at this stage, stirring until evenly distributed.
Portion and Bake
- Spoon the batter into the prepared cupcake liners, filling each about three-quarters full. Bake for 20 to 24 minutes, or until a toothpick inserted in the center emerges clean.
Cool the Cupcakes
- Allow the cupcakes to rest in the pan for 5 minutes before transferring them to a wire rack to cool fully.
Prepare the Frosting
- In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Slowly add in the powdered sugar, vanilla, and salt, continuing to beat until the frosting is light and fluffy.
Decorate the Cupcakes
- Once the cupcakes have cooled completely, frost them using a spatula or piping bag. For added flair, top with finely chopped nuts or a dusting of cinnamon if desired.