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–+ servings
Merry

Moist & Fluffy Carrot Cake Cupcakes

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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. In a large mixing bowl, beat the canola oil and light brown sugar until smooth.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the unsweetened applesauce and vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in the shredded carrots and ¼ cup of the chopped walnuts.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. To make the frosting, beat the cream cheese and butter together until smooth and fluffy.
  11. Mix in the vanilla extract, then gradually add the powdered sugar, beating until creamy and well combined.
  12. Once the cupcakes are fully cooled, frost them generously with the cream cheese frosting.
  13. Sprinkle the remaining 2 tablespoons of chopped walnuts over the top for extra crunch and decoration.
  14. 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.

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