Best Carrot Cake Cupcakes
Moist carrot cake cupcakes with classic cream cheese frosting.
Ingredients
- Cupcakes:
- 1¼ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup unsweetened applesauce
- 1 tsp vanilla extract
- 1½ cups finely grated carrots
- Optional add-ins: ½ cup chopped walnuts or pecans ¼ cup raisins
- Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 –3½ cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Mix dry and wet ingredients separately.
- Combine and fold in carrots.
- Fill liners and bake until set.
- Cool completely and frost.
Notes
- Mix dry and wet ingredients separately.
- Combine and fold in carrots.
- Fill liners and bake until set.
- Cool completely and freeze.