Simply Carrot Cake Cupcakes
1 hr (mostly cooling)Makes 12 cupcakes
Tender spiced carrot cupcakes with cream cheese frosting, studded with shredded carrots and optional nuts.
| prepPreheat oven to 350°F / 177°C | |||||
| prepLine a 12-cup muffin pan with cupcake liners | |||||
| 166 g all-purpose flour (spooned & leveled) | Whisk dry ingredients together | Fold wet into dry, fold in optional nuts/raisins | Fill liners 3/4 full, bake 350°F / 177°C, 21–23 min | Cool cupcakes completely | Chill frosting, then frost cooled cupcakes |
| 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 | |||||
| 120 ml vegetable oil | Whisk wet ingredients & carrots until combined | ||||
| 200 g packed light or dark brown sugar | |||||
| 2 large eggs, at room temperature | |||||
| 80 g unsweetened applesauce, sour cream, or plain yogurt, at room temperature | |||||
| 1 teaspoon pure vanilla extract | |||||
| 200 g peeled, shredded, and coarsely chopped carrots (about 3 large carrots) | |||||
| 3/4 cup chopped walnuts or pecans; raisins (optional add-in) | |||||
| 224 g full-fat block cream cheese, softened to room temperature | Beat cream cheese & butter until creamy | Add sugar, vanilla & salt, beat 2 min on high | |||
| 113 g unsalted butter, softened to room temperature | |||||
| 360 g confectioners' sugar | |||||
| 1 teaspoon pure vanilla extract | |||||
| 1/8 teaspoon salt | |||||
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