Carrot Cake Cupcakes with Cream Cheese Frosting | Recipio - Recipe Organizer & AI-Powered Cooking Co

Ingredients

• 1 1/3 cups (166g) all-purpose flour spooned and leveled
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon ground
• 3/4 teaspoon ginger ground
• 1/4 teaspoon nutmeg ground
• 1/2 cup (120ml) vegetable oil
• 1 cup (200g) brown sugar packed; light or dark
• 2 large eggs room temperature
• 1/3 cup (80g) unsweetened applesauce or sour cream or plain yogurt room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups (200g) carrots peeled, shredded, and coarsely chopped (about 3 large carrots)
• 3/4 cup walnuts or pecans chopped; optional
• 3/4 cup raisins optional
• 8 ounces (224g) cream cheese (full-fat block) softened to room temperature
• 1/2 cup (113g) unsalted butter softened to room temperature
• 3 cups (360g) confectioners’ sugar
• 1/8 teaspoon salt
• as desired white chocolate carrot topper optional garnish
• as desired walnuts or pecans (garnish) finely chopped; optional garnish