Carrot Cake Cupcakes (Moist, Cream Cheese Frosting)
Moist, spiced carrot cake cupcakes topped with tangy cream cheese frosting. Loaded with carrots, walnuts, and warm spices. Makes 24.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zestplate.com.
Cooking tools:
- Muffin tin
- Cooling rack
- Piping bag
- Hand mixer
- Grater
- Chef's knife
- Cutting board
- Oven
- Refrigerator
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Toothpick
- Cupcake liner
Ingredients
- 1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup (120ml) vegetable oil
- 1 cup (200g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) unsweetened applesauce, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (200g) peeled, shredded, and coarsely chopped carrots (about 3 large carrots)
- 3/4 cup chopped walnuts or pecans (optional)
- 8 ounces (224g) full-fat block cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners' sugar
- 1/8 teaspoon salt
- White chocolate carrot toppers (see notes for instructions)
- Finely chopped walnuts or pecans
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