Carrot Cake Cupcakes Recipe

These carrot cake cupcakes with spices are soft and moist, and they have an easy cream cheese frosting on top. Great for Easter or any other time of the year!

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INGREDIENTS

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INSTRUCTIONS

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Preheat oven to 350°F (177°C). Prepare 14 cupcake liners for two 12-count pans. Mix flour, baking powder, soda, cinnamon, ginger, nutmeg, and salt in a bowl. Set aside.

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Mix oil, brown sugar, granulated sugar, applesauce, eggs, and vanilla extract in a large bowl. Stir in grated carrots. Mix wet and dry ingredients just until combined. Stir in chopped nuts and raisins.

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Fill 14 cupcake liners 2/3 full with batter. Bake cupcakes separately at 350°F (177°C) for 16–20 minutes until the tops are set and a toothpick inserted into the center comes out clean.

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Carefully remove the cupcakes from the oven and let them cool in the pans for 2-3 minutes. Next, carefully remove the cupcakes from the pans and cool on a wire rack.

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Mix cream cheese and butter in a stand mixer with the paddle attachment or a large bowl with an electric handheld mixer for 1-2 minutes until smooth.

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Add powdered sugar and vanilla extract and mix until combined, scraping bowl sides as needed. After the cupcakes cool, frost, serve, and enjoy!

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Carrot Cake Cupcakes Recipe

These carrot cake cupcakes with spices are soft and moist, and they have an easy cream cheese frosting on top. Great for Easter or any other time of the year!

INGREDIENTS

INSTRUCTIONS

Preheat oven to 350°F (177°C). Prepare 14 cupcake liners for two 12-count pans. Mix flour, baking powder, soda, cinnamon, ginger, nutmeg, and salt in a bowl. Set aside.

Mix oil, brown sugar, granulated sugar, applesauce, eggs, and vanilla extract in a large bowl. Stir in grated carrots. Mix wet and dry ingredients just until combined. Stir in chopped nuts and raisins.

Fill 14 cupcake liners 2/3 full with batter. Bake cupcakes separately at 350°F (177°C) for 16–20 minutes until the tops are set and a toothpick inserted into the center comes out clean.

Carefully remove the cupcakes from the oven and let them cool in the pans for 2-3 minutes. Next, carefully remove the cupcakes from the pans and cool on a wire rack.

Mix cream cheese and butter in a stand mixer with the paddle attachment or a large bowl with an electric handheld mixer for 1-2 minutes until smooth.

Add powdered sugar and vanilla extract and mix until combined, scraping bowl sides as needed. After the cupcakes cool, frost, serve, and enjoy!

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