Description

These Carrot Cake Cupcakes are a sweet delight, combining the warm flavors of spices and fresh grated carrots, perfect for a cozy gathering or a simple indulgence.

Ingredients

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2 1/2 cups all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger
1/2 teaspoon salt
4 large eggs room temperature
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
1 cup vegetable oil
1/2 cup applesauce
1 pound carrots grated fine
8 ounces cream cheese room temperature
4 tablespoons unsalted butter room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
1/2 cup chopped pecans optional

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Instructions

Preheat the oven to 350°F and line a muffin tray with cupcake liners.
In a large bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together.
In another bowl, whisk the eggs, sugars, oil, applesauce, and grated carrots until smooth. Combine this mixture with the dry ingredients and stir gently until just mixed.
Pour the batter into the lined cupcake trays, filling them about 3/4 full. Bake for 20-25 minutes, rotating the pan halfway, until a toothpick inserted comes out with a few crumbs.

Notes

Ensure your eggs are at room temperature for better batter consistency.
For best results, do not overmix the batter to maintain fluffy cupcakes.
Consider adding nuts for an extra crunch, or keep them nut-free for a more traditional taste.

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 22g
Sodium: 200mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: N/A
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg