These Super Moist Carrot Cake Cupcakes are so light and fluffy with a nice hint of the cinnamon, they will be devoured as soon as you slather on the cream cheese frosting!
½cupChopped Walnuts(optional topping or can be folded into the cupcake batter with the carrots)
cream cheese frosting
½cupUnsalted Butter(room temperature)
8ozCream Cheese(room temperature)
1teaspoonVanilla Extract
4cupPowdered Sugar(sifting optional but highly recommended)
Instructions
carrot cake cupcakes
Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF. Line 2 cupcake tins with cupcake liners and set aside.
Whisk together the all-purpose flour, baking soda, cinnamon, and salt. Set aside.
1 cup All-Purpose Flour, 1 teaspoon Baking Soda, 1 teaspoon Cinnamon, ¼ teaspoon Salt
In a separate bowl, finely grate the carrots. You'll probably be good using either 3 medium or 2 large-size carrots.
1 ½ cups Carrots
In a separate bowl, whisk together the vegetable oil and granulated sugar. Add in the unsweetened applesauce and eggs. Scrape down the sides of the bowl as needed.
¼ cup Vegetable Oil, 1 cup Granulated Sugar, ¼ cup Unsweetened Applesauce, 2 Large Eggs
Fold in the whisked dry mixture until almost blended, then add in the finely grated carrots. Make sure not to overmix the batter.
Using a 1 ½ tablespoon-size cookie scoop, fill each cupcake liner ¾ way full and place the cupcake tins side-by-side in the oven. The second cupcake tin will only have 2-3 cupcakes.
Bake for 20-22 minutes at 350ºF or until an inserted toothpick into the center of the cupcakes comes out clean.
Remove from oven and allow to cool for 5 minutes before removing them from the cupcake tins. Cool completely on a cooling rack.
Frost cooled carrot cake cupcakes with the cream cheese frosting using an offset spatula or a piping bag and a Wilton 1A decorating tip. Top with optional chopped walnuts.Please note: Using this decorating tip and a thick layer of frosting, you will have plenty of frosting for all the cupcakes, plus some extra. If you plan to frost or pipe them with a thinner layer of frosting you can go ahead and half this recipe.
½ cup Chopped Walnuts
cream cheese frosting
Using a hand mixer or stand mixer with a paddle attachment beat together the unsalted butter and cream cheese on medium-high speed until well blended, smooth, and creamy. Add in the vanilla extract.
½ cup Unsalted Butter, 8 oz Cream Cheese, 1 teaspoon Vanilla Extract
Reducing the mixer speed to low, add in the sifted powdered sugar one cup at a time until completely mixed. If you feel the frosting needs to be thicker, add a little bit of powdered sugar until the desired consistency is achieved.
4 cup Powdered Sugar
Video
Notes
1 ½ cup of finely grated carrots equals about 3 medium- to large-size carrots.
Using the Wilton 1A decorating tipand a thick layer of frosting, you will have plenty of frosting for all the cupcakes, plus some extra.
If you plan to frost or pipe them with a thinner layer of frosting you can go ahead and half this recipe.
This recipe is adapted from the 2001 Taste of Bedminster Elementary recipe book. It was updated on March 30, 2022.