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Carrot Cake Cupcakes

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These moist and fluffy Carrot Cake Cupcakes are filled with freshly grated carrots, warm spices, and topped with a rich and creamy cream cheese frosting. They make the perfect treat for Easter, spring celebrations, or any time you crave a classic, comforting dessert!

Ingredients

Scale

For the Cupcakes:

  • 1 ¼ cups all-purpose flour (160g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup vegetable oil (120ml)
  • ½ cup granulated sugar (100g)
  • ½ cup light brown sugar, packed (100g)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups finely grated carrots (about 2 medium carrots) (150g)
  • ½ cup unsweetened applesauce (120g)
  • Optional: ½ cup chopped walnuts or pecans (60g)
  • Optional: ½ cup raisins (75g)

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened (225g)
  • ½ cup unsalted butter, softened (115g)
  • 2 cups powdered sugar (240g)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Cupcakes:

    • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
    • In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
    • In a large bowl, whisk together vegetable oil, granulated sugar, and brown sugar until smooth.
    • Add eggs, one at a time, then mix in vanilla extract.
    • Stir in grated carrots and applesauce until well combined.
    • Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in nuts and raisins if using.
    • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
    • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
    • Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

  2. Make the Cream Cheese Frosting:

    • Beat the softened cream cheese and butter together until smooth and creamy.
    • Gradually add powdered sugar, beating on low speed until incorporated.
    • Mix in vanilla extract and a pinch of salt. Increase speed to medium-high and beat until light and fluffy.

  3. Frost the Cupcakes:

    • Once the cupcakes are completely cooled, frost them using a piping bag or a spatula.
    • Optionally, garnish with chopped nuts or a sprinkle of cinnamon.

Notes

  • Fresh Carrots: Use freshly grated carrots for the best texture. Pre-shredded carrots are often too dry and coarse.
  • Storage: Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
  • Make Ahead: Cupcakes can be frozen (unfrosted) for up to 2 months. Thaw overnight in the refrigerator.

Find it online: https://ukfinda.com/carrot-cake-cupcakes/