Carrot Cake Cupcakes
Homemade Carrot Cake Cupcakes have amazing texture and fresh carrot flavor. You'll love the soft and moist crumb studded with pecans, raisins and plenty of tender carrots. The Cream Cheese frosting pipes beautifully and is sturdy enough to add color.
Ingredients
- 1 1/3 cups all-purpose flour, *measured correctly
- 1 cup granulated sugar
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves, optional
- 1/2 tsp fine sea salt
- 2/3 cup vegetable oil or extra light olive oil
- 3 large eggs, room temperature
- 1/2 cup applesauce
- 1 1/2 cups finely grated and peeled carrots, from 2 medium carrots
- 1 cup pecans or walnuts, finely chopped, optional
- 1/2 cup golden raisins, or regular raisins, optional
Instructions
To Make Carrot Cake Cupcakes:
- Preheat oven to 350 F and line muffin tins with 18 liners. Set out your frosting ingredients to bring to room temperature.
- In a large mixing bowl, combine flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice and salt. Whisk together.
- Whisk in vegetable oil, eggs, and applesauce, stirring until well combined.
- Using a spatula, fold in grated carrots, chopped nuts and raisins. Fold just until ingredients are incorporated into the batter.
- Divide the batter evenly between 18 cupcake liners, filling about 2/3 full. Bake at 350°F for 20 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 3-5 minutes, then transfer to a wire rack and cool completely to room temperature before adding Cream Cheese Frosting.
Notes
To Decorate Carrot Cupcakes:
- Make cream cheese frosting. Add about 3/4 cup frosting to 2 small bowls. Add orange food coloring to one and green food coloring to the other, adding just enough to reach your desired color.
- Transfer remaining white frosting to a piping bag fitted with a large open star tip Wilton 1M and pipe over your cooled cupcakes.
- Transfer tinted frosting to piping bags fitted with a small open star tip Wilton 32 and another bag fitted with a large round tip Wilton 2A.
Nutrition Facts
Carrot Cake Cupcakes
Amount per Serving
Calories
217
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
4
g
Cholesterol
27
mg
9
%
Sodium
175
mg
8
%
Potassium
136
mg
4
%
Carbohydrates
24
g
8
%
Fiber
1
g
4
%
Sugar
15
g
17
%
Protein
3
g
6
%
Vitamin A
1827
IU
37
%
Vitamin C
1
mg
1
%
Calcium
27
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
