Carrot Cake Cupcakes

carrot cake cupcake with cream cheese frosting

5 from 12 votes

When springtime rolls around, I love whipping up a batch of these carrot walnut cupcakes. This batter is very easy to put together and doesn’t even require an electric mixer. Toasting the walnuts beforehand helps bring out the flavor so don’t skip this step!

Prep Time35

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 406kcal

Author: Heather Perine

Ingredients

For the cupcakes

1 cups (120 g) all purpose flour spooned and leveled
¼ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoons ground cinnamon
⅛ teaspoon ground nutmeg
½ cup (100 g) granulated white sugar
½ cup (107 g) packed light brown sugar
¼ cup (60 mL) vegetable oil
¼ cup (50 g) applesauce
2 large eggs
1 ½ cups (150 g) grated carrots about 2 medium
½ cup (64 g) walnut halves toasted and chopped

For the frosting

8 ounces cream cheese softened to room temperature
½ cup (1 stick, 113 g) unsalted butter softened to room temperature
4 cups (452 g) powdered sugar
pinch salt
2 teaspoons vanilla extract

Instructions

To make the cupcakes

Prep oven and pans. Position rack to center of oven and preheat oven to 350°F (180°C). Place cupcake liners into a muffin pan and set aside.
Combine dry ingredients. In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon and nutmeg. 1 cups (120 g) all purpose flour ¼ teaspoon salt ½ teaspoon baking soda ½ teaspoon baking powder 1 teaspoons ground cinnamon ⅛ teaspoon ground nutmeg
Combine wet ingredients. Whisk together granulated sugar, brown sugar, applesauce, oil and eggs in a large bowl. ½ cup (100 g) granulated white sugar ½ cup (107 g) packed light brown sugar ¼ cup (60 mL) vegetable oil ¼ cup (50 g) applesauce 2 large eggs
Combine wet and dry ingredients. Add flour mixture to wet mixture and stir to combine. Add carrots and walnuts and mix to combine. Do not overmix. 1 ½ cups (150 g) grated carrots ½ cup (64 g) walnut halves
Bake cupcakes. Fill muffin wells to 3/4 full. Bake for 18-20 minutes or until a toothpick comes out clean or with a few moist crumbs clinging to it. Remove from the oven and let cool in the pan for 5 minutes. Transfer cupcakes to a cooling rack and cool completely.

Make the frosting:

In a stand mixer fitted with a paddle attachment cream the butter until smooth about 1 to 2 minutes. Beat in the cream cheese until smooth and combined, on medium-high speed until well combined and smooth, about 2-3 minutes. 8 ounces cream cheese ½ cup (1 stick, 113 g) unsalted butter
Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. 4 cups (454 g) powdered sugar 4 cups (452 g) powdered sugar
Mix in the vanilla extract. Add in a pinch of salt. pinch salt 2 teaspoons vanilla extract
You can use immediately or store for up to 4 days in the refrigerator in an airtight container.

Video

Notes

Storage: You can store unfrosted cupcakes, in an airtight container, for up to 2 days at room temperature. If they are frosted with a cream cheese frosting, then you must keep them, in an airtight container stored in the fridge for up to 4 days.
Freezing: I recommend freezing the cupcakes, unfrosted, wrapped individually or stored in an airtight container for up to 3 months. Then thaw overnight in the fridge, and then frost as normal the next day.
Frosting: I like to pipe on a big swirl of frosting but if you use less frosting then I suggest cutting the frosting recipe in half.
Applesauce - To lighten these up a bit I used half oil and half applesauce, but if you needed to you could make these with all oil instead.
Carrots - I always recommend shredding your carrots by hand for any carrot cake. I find using my food processor makes the carrots too mushy.
Walnuts - Totally optional, but I love the texture and added flavor they give. Make sure to toast them first, whole and then chop them after. Toasting the walnuts brings out the flavor, so don't skip this step!

Nutrition