Most Amazing Carrot Cake Cupcakes

The most amazing carrot cake cupcakes are moist, fluffy and full of delicious spiced carrot cake flavor! This easy one-bowl cupcake recipe includes our favorite cream cheese frosting.

Why is carrot cake so often forgotten while everyone around us is eating white cake or chocolate cake?we get it, there is radish On your cake, some people think it’s weird. But listen carefully, because we’re here to tell you that carrot cake is absolutely delicious. It tastes like a spiced cake, which is great on its own, and with the cream cheese frosting on top, it’s so much better than a standard white or brownie. Making cupcakes always feels like a lot of work, so we’re bringing you this amazing cupcake recipe. We love how cupcakes can be their own perfectly portioned dessert. Honestly though, if you take 2, who will notice? We won’t say it.

• Nuts Vs. No Nuts in Carrot Cake Cupcakes:

  Whether you have a nut allergy or simply don’t like nuts in baked goods, nuts in carrot cake cupcakes are always optional. You don’t need to replace with anything else, you can simply omit them.

• raisin:

  If you want this recipe to be as close as possible to the traditional and original way of dating from the Middle Ages, then you should definitely add raisins. However, we are not tradition keepers for tradition’s sake, so you be you! If you love them, keep them in! If you don’t like raisins, just leave them out.

• Egg Replacement Options:

  There are many egg substitutes that work well in cake baking:

  • 1/4 cup plain yogurt per egg
  • 1 tablespoon vinegar + 1 teaspoon baking powder, whisked together for each egg
  • 1/4 cup mashed bananas per egg
  • 1/4 cup unsweetened applesauce per egg

• How to pipe frosting:

  Great if you have a pastry bag and decorating skills! To get those, fill your pastry bag with frosting and use a 1M, 2A or 2D tip. Make one large swirl at the bottom, covering the entire top of the cupcake, then continue that swirl, making it slightly smaller as you increase the height of the frosting, until it reaches your desired height.

  If you don’t have a pastry bag, don’t worry! You can fill a gallon size ziplock bag with icing sugar, squeeze out the air, and cut a small tip in one corner of the bottom. Squeeze the icing from this tip in the same rotating circular motion as described above.

• Storage Instructions:

  Cream cheese frosting does need to be refrigerated, so any leftovers will need to be stored in a container with a suitable lid. They should last up to 5 days.

If you liked this recipe, you might be interested in these other delicious cupcake recipes:

Carrot Cake Cupcakes are moist, fluffy and bursting with delicious carrot cake aroma! This easy one-bowl cupcake recipe includes our favorite cream cheese frosting.

Preparation time 15 minute

cooking time twenty two minute

total time 37 minute

raw material

1x2 times3 times

Carrot Cupcakes

• 2 1/4 cup all purpose flour
• 1 1/2 cup granulated sugar
• 2 1/4 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon ground cinnamon
• 3/4 teaspoon clove powder
• 3/4 teaspoon nutmeg powder
• 3/4 teaspoon five spice powder
• 3/4 teaspoon salt
• 3/4 cup unsweetened applesauce
• 3/4 cup canned crushed pineapple slight drainage
• 1/3 cup vegetable oil
• 3 big Egg
• 1 teaspoon vanilla extract
• 2 1/4 cup carrot strips
• 1 1/2 cup chopped walnuts
• 1 1/2 cup golden raisins (optional)

Cream Cheese Frosting

• 12 ounce cream cheese soften
• 1/2 cup salted butter soften
• 3/4 teaspoon vanilla extract
• 2 1/4 – 3 cup powdered sugar

instruct

Carrot Cupcakes

• Preheat oven to 325 degrees. Line muffin tins with cupcake liners. The recipe makes 24 cupcakes, so unless you have two muffin tins, you may need to cook in batches.

• In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt.

• Add applesauce, crushed pineapple, vegetable oil, eggs, and vanilla. Beat with a hand mixer on medium speed until smooth. This should only take 1 to 2 minutes.

• Using a rubber spatula, stir in the chopped carrots, walnuts, and raisins (if using) until fully combined.

• Fill each cupcake 2/3 full. Bake for 20-22 minutes, until cupcakes meet a toothpick test (insert a toothpick and it comes out clean). Remove from tin and let cool completely.

Cream Cheese Frosting

• Using a hand mixer, beat cream cheese and butter together for 1 minute, until light and fluffy. Add vanilla extract and mix until combined, about 10 seconds.

• Slowly add powdered sugar, 1/2 cup at a time until smooth, mixing between additions. For frosting completely cooled cakes. Store frosting and/or frosting cakes in the refrigerator.

Serve: 1Cup cake | Calories: 400kcal | carbohydrate: 60G | protein: 4G | fat: 17G | Saturated fat: 8G | Trans fat: 1G | cholesterol: 49mg | sodium: 275mg | Potassium: 223mg | fiber: 2G | sugar: 47G | Vitamin A: 2355unit | Vitamin C: 2mg | calcium: 51mg | iron: 1mg