Moist Carrot Cake Cupcakes (Printable)

Tender carrot-spiced cupcakes with cream cheese frosting and toasted nuts—warm, comforting, celebration-ready.

# What You'll Need:

→ Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/4 teaspoons ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 2 large eggs, at room temperature
09 - 1 cup granulated sugar
10 - 1/2 cup vegetable oil
11 - 1/4 cup unsweetened applesauce
12 - 1 teaspoon pure vanilla extract
13 - 2 cups finely grated carrots (about 3 medium)
14 - 1/2 cup chopped walnuts or pecans (optional)

→ Cream Cheese Frosting

15 - 1/2 cup unsalted butter, softened
16 - 8 ounces cream cheese, softened
17 - 2 cups powdered sugar, sifted
18 - 1 teaspoon pure vanilla extract
19 - Pinch of salt

# How to Make It:

01 - Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger.
03 - In a large bowl, beat the eggs, granulated sugar, vegetable oil, applesauce, and vanilla extract until thoroughly combined and slightly thickened.
04 - Gradually fold the dry ingredients into the wet mixture, mixing until just combined. Avoid overmixing the batter.
05 - Fold in the grated carrots and, if desired, the chopped walnuts or pecans.
06 - Divide the batter evenly among the prepared liners, filling each about three-fourths full. Bake for 20 to 22 minutes, or until a toothpick inserted into the center emerges clean.
07 - Allow cupcakes to cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before frosting.
08 - Beat softened butter and cream cheese together until smooth. Gradually add powdered sugar, then blend in vanilla extract and a pinch of salt, continuing to beat until light and fluffy.
09 - Once cupcakes are completely cool, generously spread cream cheese frosting over each cupcake.

# Expert Advice:

01 -
  • They’re pillow-soft and never dry—even a day or two later, if they last that long.
  • The hint of spice and tangy cream cheese frosting makes every bite memorable, even for people who claim not to like carrot cake.
02 -
  • Rushing the cooling step means your frosting will slide right off into a messy puddle—I learned that with my very first batch.
  • Sifting the powdered sugar makes an unexpectedly massive difference for cloud-like frosting—no one likes lumps.
03 -
  • Don’t overmix—gentle folding keeps them soft and tender.
  • Let your ingredients come to room temperature; it really helps everything combine smoothly.

Return