Carrot Cupcakes with Frosting

My apartment smelled like cinnamon and memories the first time I made these cupcakes. I'd been craving my grandmother's carrot cake but wanted something easier to share at a potluck, so I decided to shrink her famous recipe into cupcake form. The way the applesauce keeps them incredibly moist while the cream cheese frosting adds that perfect tangy finish still amazes me every single time.

I brought a batch to my book club last spring, and before I could even put the container down, three people had already asked for the recipe. There's something about individual portions that makes people feel instantly comfortable grabbing seconds.

Ingredients

• All-purpose flour: The foundation that gives these cupcakes their tender crumb without becoming dense
• Baking powder and soda: This duo works together to create that beautiful rise and light texture
• Salt: Just enough to enhance all the warm spices without making them taste salty
• Ground cinnamon, nutmeg, and ginger: This warming spice blend creates that classic carrot cake flavor we all love
• Eggs: Room temperature eggs will incorporate better and help create a stable structure
• Granulated and brown sugar: The brown sugar adds moisture while the white sugar helps with that perfect dome shape
• Vegetable oil: Unlike butter, oil keeps these cupcakes incredibly moist for days
• Unsweetened applesauce: My secret ingredient that adds natural sweetness and keeps the texture tender
• Vanilla extract: Pure vanilla makes all the difference in both the cupcakes and frosting
• Grated carrots: Freshly grated carrots release more moisture than pre-shredded ones
• Chopped walnuts or pecans: Toast your nuts first for even more flavor and crunch
• Cream cheese: Make sure it's fully softened to avoid any lumps in your frosting
• Unsalted butter: Room temperature butter mixes smoothly with the cream cheese
• Powdered sugar: Sifting it first prevents any stubborn lumps in your silky frosting

Instructions

Preheat your oven and prepare the pan:

Set your oven to 350°F and line your muffin tin with liners—this small step makes cleanup effortless and ensures perfect release every time.

Whisk the dry ingredients together:

Combine flour, baking powder, baking soda, salt, and all those cozy spices in a medium bowl, whisking until everything is evenly distributed.

Beat the eggs and sugars:

Whisk eggs with both sugars until the mixture looks smooth and slightly lighter in color, about 2 minutes of enthusiastic mixing.

Add the wet ingredients:

Pour in the oil, applesauce, and vanilla, mixing until everything is beautifully combined and the mixture looks glossy.

Combine wet and dry mixtures:

Fold the dry ingredients into the wet mixture just until you no longer see streaks of flour—overmixing here makes tough cupcakes.

Fold in the carrots and nuts:

Gently stir in the grated carrots and nuts until they're evenly distributed throughout the batter.

Fill the cupcake liners:

Divide the batter so each liner is about two-thirds full—this gives them room to rise without overflowing.

Bake until perfectly set:

Bake for 20 to 22 minutes, checking for doneness when the tops spring back lightly when touched.

Cool completely before frosting:

Let them rest in the tin for 5 minutes, then move them to a wire rack until they're completely cool to the touch.

Make the cream cheese frosting:

Beat softened cream cheese and butter until smooth, then gradually add sifted powdered sugar, vanilla, and a pinch of salt until fluffy.

Frost and serve:

Once cupcakes are totally cool, frost generously and add a sprinkle of nuts if you want that extra crunch.

Save

These became my go-to birthday treat after my neighbor mentioned they were her absolute favorite. Now I make them every spring when fresh carrots start appearing at the farmers market.

Making Them Ahead

The unfrosted cupcakes freeze beautifully for up to a month. I always keep a stash in my freezer for unexpected guests or sudden sweet cravings.

Perfect Frosting Every Time

If your frosting feels too soft, pop it in the fridge for 15 minutes before piping. I learned this trick after decorating a batch during an especially warm summer afternoon.

Serving Suggestions

These cupcakes pair wonderfully with a hot cup of coffee or a spiced chai tea. The warmth of the tea brings out all those lovely spices in every bite.

• Try adding a pinch of cardamom to the frosting for an unexpected flavor twist
• A light sprinkle of cinnamon on top of the frosting looks beautiful and adds extra flavor
• For an elegant touch, top each cupcake with a small piece of candied carrot

Save

These carrot cake cupcakes have become more than just a recipe in my kitchen—they're the treat my friends request most often, and the one that makes any gathering feel like a celebration.

Recipe Questions & Answers

→ What spices give these cupcakes their flavor?

Cinnamon, nutmeg, and ginger blend to provide a warm, spiced taste that complements the carrots.

→ Can I substitute nuts in the cupcakes?

Yes, walnuts or pecans can be used or omitted for a nut-free version according to preference.

→ How do I keep the frosting smooth and fluffy?

Beat the cream cheese and butter until creamy before gradually adding powdered sugar, vanilla, and salt to achieve a light texture.

→ Is it necessary to chill the cupcakes after frosting?

Storing them in the refrigerator helps the frosting set and keeps the cupcakes fresh for up to 3 days.

→ What tools are essential for preparing these cupcakes?

A muffin tin with liners, mixing bowls, a whisk or mixer, and a grater for the carrots are needed.