Name: Carrot Cake Cupcakes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 2 1/2 cups all purpose flour (300 grams); 1 1/4 teaspoons baking powder (6 grams); 1 teaspoon baking soda (6 grams); 1 1/4 teaspoons cinnamon; 1/2 teaspoon nutmeg; 1/8 teaspoon cloves; 1/8 teaspoon ginger; 1/2 teaspoon salt (3 grams); 4 large eggs room temperature; 1 1/2 cups granulated sugar (297 grams); 1/2 cup packed light brown sugar (106.5 grams); 1 cup vegetable oil (198 grams); 1/2 cup applesauce (127.5 grams); 1 pound carrots grated fine (453.592 grams); 8 ounces cream cheese room temperature, see note (227 grams); 4 tablespoons unsalted butter room temperature (56.5 grams); 2 cups powdered sugar (226 grams); 2 teaspoons vanilla extract (9.3 grams); 1/2 cup chopped pecans optional (57 grams)

Description

Whip up a batch of these Carrot Cake Cupcakes, featuring tender, spiced goodness and a luscious cream cheese frosting. Perfect for gatherings or as a treat anytime!

Ingredients

Scale

2 1/2 cups all purpose flour (300 grams)
1 1/4 teaspoons baking powder (6 grams)
1 teaspoon baking soda (6 grams)
1 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger
1/2 teaspoon salt (3 grams)
4 large eggs room temperature
1 1/2 cups granulated sugar (297 grams)
1/2 cup packed light brown sugar (106.5 grams)
1 cup vegetable oil (198 grams)
1/2 cup applesauce (127.5 grams)
1 pound carrots grated fine (453.592 grams)
8 ounces cream cheese room temperature, see note (227 grams)
4 tablespoons unsalted butter room temperature (56.5 grams)
2 cups powdered sugar (226 grams)
2 teaspoons vanilla extract (9.3 grams)
1/2 cup chopped pecans optional (57 grams)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350 degrees Fahrenheit. Line a muffin tray with parchment paper cupcake liners.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt using a whisk.
In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, applesauce, and grated carrots until well mixed. Pour this mixture into the dry ingredients and stir until just combined.
Spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out with a few moist crumbs. Rotate the pan halfway through for even baking.

Notes

Ensure all ingredients are at room temperature for best results.
Feel free to adjust spices according to your preference or add raisins for extra sweetness.
Store cupcakes in an airtight container to keep them fresh.

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 28g
Sodium: 200mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg