Description

These Spiced Carrot Delight Cupcakes are moist, flavorful, and topped with a luscious cream cheese frosting. The perfect balance of warm spices, shredded carrots, and a hint of vanilla makes these cupcakes an irresistible treat. Whether you’re baking for a holiday gathering, a special occasion, or simply craving a comforting dessert, these cupcakes will bring warmth and sweetness to every bite!

Ingredients

For the cupcakes:

1 ¼ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ cup canola oil
1 cup firmly packed light brown sugar
2 large eggs
½ cup unsweetened applesauce
½ teaspoon vanilla extract
1 ½ cups finely shredded carrots (about 2 medium carrots)
¼ cup plus 2 tablespoons finely chopped walnuts, divided

For the frosting:

8 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
2 teaspoons vanilla extract
2 cups powdered sugar

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Instructions

- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large mixing bowl, beat the canola oil and light brown sugar until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in the unsweetened applesauce and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the shredded carrots and ¼ cup of the chopped walnuts.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the cream cheese and butter together until smooth and fluffy.
- Mix in the vanilla extract, then gradually add the powdered sugar, beating until creamy and well combined.
- Once the cupcakes are fully cooled, frost them generously with the cream cheese frosting.
- Sprinkle the remaining 2 tablespoons of chopped walnuts over the top for extra crunch and decoration.
- Serve and enjoy these deliciously spiced carrot cupcakes!

Notes

- Use freshly grated carrots for the best texture and moisture. Pre-packaged shredded carrots tend to be too dry.
- Chilling the frosting for 10-15 minutes before piping can help achieve a firmer consistency.
- If you prefer a nut-free version, simply omit the walnuts or replace them with raisins for added sweetness.
- Store the cupcakes in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best flavor.
- Unfrosted cupcakes can be frozen for up to 3 months. Thaw them before frosting and serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American