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Simply Carrot Cake Cupcakes Recipe

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4.3 from 9 reviews

These Simply Carrot Cake Cupcakes are moist, spiced, and packed with shredded carrots, perfectly topped with a creamy, tangy cream cheese frosting. Easy to make and ideal for any occasion, these cupcakes combine classic carrot cake flavors with a tender crumb and a luscious frosting that holds its shape beautifully.

Ingredients

Cupcakes

  • 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, sour cream, or plain yogurt, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups (200g) peeled, shredded, and coarsely chopped carrots (about 3 large carrots)
  • Optional add-in: 3/4 cup chopped walnuts or pecans; raisins

Frosting

  • 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 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • Optional garnish: white chocolate carrot topper and/or finely chopped walnuts or pecans

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined and set aside.
  3. Mix Wet Ingredients: In another bowl, whisk the vegetable oil, brown sugar, eggs, applesauce (or sour cream/plain yogurt), and vanilla extract until well combined. Then stir in the shredded carrots until fully incorporated.
  4. Combine Batter: Pour the wet ingredients into the dry ingredients and fold or whisk them together gently until just combined. The batter should be slightly thick but uniform in texture.
  5. Fill Cupcake Liners: Spoon or pour the batter into the prepared cupcake liners, filling each about 3/4 full to prevent overflow during baking.
  6. Bake: Bake for 21 to 23 minutes, or until a toothpick inserted in the center comes out clean. For mini cupcakes (about 30), bake at the same temperature for 12 to 13 minutes.
  7. Cool Cupcakes: Remove cupcakes from the oven and allow them to cool completely in the pan before frosting.
  8. Make Frosting: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat together the softened cream cheese and butter on high speed until smooth and creamy.
  9. Add Sugar and Flavor: Add the confectioners’ sugar, vanilla extract, and salt to the cream cheese mixture. Beat on low speed for 30 seconds to combine, then increase to high speed and beat for an additional 2 minutes until fluffy.
  10. Chill Frosting: Cover and refrigerate the frosting while the cupcakes finish cooling; this helps it hold its shape better for decorating.
  11. Frost and Decorate: Once cupcakes are completely cooled, frost them with the chilled cream cheese frosting. Optionally, decorate with a white chocolate carrot topper or chopped nuts. Use a piping bag with an Ateco 808 tip and swirl the center with an icing spatula for a professional finish if desired.
  12. Storage: Store leftover cupcakes in the refrigerator in an airtight container or cupcake carrier for up to 5 days to maintain freshness and frosting integrity.

Notes

  • Filling cupcake liners about 3/4 full helps avoid batter spilling over during baking.
  • Using cold cream cheese frosting facilitates piping and helps the frosting keep its shape.
  • Optional add-ins like chopped walnuts, pecans, or raisins can be mixed into the batter for extra texture and flavor.
  • The white chocolate carrot topper is a decorative accent that can be purchased or homemade; it adds a charming touch to the cupcakes.
  • For mini cupcakes, bake at 350°F for 12 to 13 minutes and yield approximately 30 cupcakes.
  • Storing cupcakes in a dedicated cupcake carrier helps maintain decoration and makes transportation easier.

Find it online: https://bitezly.com/simply-carrot-cake-cupcakes-recipe/