Perfect Carrot Cake Cupcakes (Print Version)
# Ingredients:
→ Cupcakes
01 -
1 1/4 cups (174 grams) all-purpose flour
02 -
1 teaspoon baking soda
03 -
1/4 teaspoon salt
04 -
1 1/2 teaspoons ground cinnamon
05 -
1/4 teaspoon ground nutmeg
06 -
1/4 teaspoon ground ginger
07 -
1/4 cup plus 2 tablespoons (42 grams) finely chopped walnuts, divided
08 -
1/4 cup (47 grams) neutral oil (canola or avocado oil)
09 -
1 cup (200 grams) light brown sugar
10 -
2 large eggs, at room temperature
11 -
1/2 cup (125 grams) unsweetened applesauce
12 -
1 teaspoon vanilla extract
13 -
1 1/2 cups (148 grams) finely shredded carrots (about 2 medium carrots)
→ Frosting
14 -
1 stick (113 grams) unsalted butter, at cool room temperature (67°F)
15 -
2 cups (250 grams) powdered sugar, sifted
16 -
8 ounces (227 grams) full-fat cream cheese, softened (brick-style)
17 -
2 teaspoons vanilla paste or vanilla extract
# Instructions:
01 -
Preheat the oven to 350°F. Line a standard muffin tin with paper liners.
02 -
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and 1/4 cup (30 grams) of the walnuts.
03 -
In a large bowl, whisk the oil, brown sugar, and eggs until well combined. Stir in the applesauce, vanilla, and shredded carrots.
04 -
Add the dry ingredients to the wet mixture and mix until just combined.
05 -
Use a large cookie scoop to divide the batter among the muffin cups, filling each about 3/4 full, for a total of 12 cupcakes.
06 -
Bake for about 19 minutes, or until a cake tester inserted comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
07 -
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar on low, then gradually increase to medium-high. Beat for 3 minutes until smooth. Scrape down the sides, add cream cheese, and beat on medium-high for 1 minute until fluffy. Add vanilla and beat for 30 seconds.
08 -
Frost the cooled cupcakes and decorate with the remaining chopped walnuts, if desired. Serve immediately or store in an airtight container in the fridge for up to 2 days.
# Notes:
01 -
Use freshly shredded carrots, not pre-packaged ones, for better moisture and flavor.
02 -
A box grater or food processor with a grating attachment makes shredding carrots quick and easy.