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Creamy Carrot Cake Cupcakes with Cream Cheese Frosting

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These moist, spiced carrot cake cupcakes are topped with a dreamy homemade cream cheese frosting. Perfect for any occasion, they’re nostalgic, crowd-pleasing, and easy to adapt for different diets.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup sour cream (or Greek yogurt)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups finely grated carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/3 cup raisins (optional)
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 1/2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk granulated sugar, brown sugar, and eggs until thick and light, about 1 minute. Add oil, applesauce, sour cream, and vanilla extract; whisk until smooth.
  4. Peel and finely grate carrots using the fine side of a box grater or food processor.
  5. Pour wet mixture into dry ingredients and gently fold together with a spatula until just combined.
  6. Fold in grated carrots, and if using, walnuts/pecans and raisins.
  7. Scoop batter evenly into prepared liners, filling each about 2/3 full.
  8. Bake for 18-22 minutes, rotating pan halfway through, until a toothpick inserted in the center comes out clean.
  9. Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. For frosting: In a medium bowl, beat cream cheese and butter until smooth and creamy (about 2 minutes). Gradually add powdered sugar, vanilla, and salt; beat until fluffy and spreadable.
  11. Frost cooled cupcakes with cream cheese frosting. Garnish with extra nuts, cinnamon, or orange zest if desired.
  12. Serve and enjoy!

Notes

Finely grate carrots for a creamy crumb. Don’t overmix the batter. Let cupcakes cool completely before frosting. For gluten-free, use a 1:1 flour blend. For dairy-free, substitute plant-based yogurt and cream cheese. Squeeze excess moisture from carrots if they’re very juicy. Frosting consistency can be adjusted with milk or more powdered sugar.

Nutrition

Keywords: carrot cake cupcakes, cream cheese frosting, easy carrot cake, homemade cupcakes, spring dessert, party cupcakes, nut-free option, gluten-free option

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