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Simply Carrot Cake Cupcakes
Moist, spiced carrot cupcakes topped with tangy cream cheese frosting—a classic favorite reimagined in individual portions.
★★★★☆
(200 reviews on Sally's Baking)
📝 This recipe is from Sally's Baking. We're sharing a preview — the full recipe lives on their site.
Prep time15 min
Bake time22 min
Total time2 hr
Makes12
Ingredients
1
1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)
2
1 teaspoon baking powder
3
1/2 teaspoon baking soda
4
1/2 teaspoon salt
5
1 teaspoon ground cinnamon
6
3/4 teaspoon ground ginger
7
1/4 teaspoon ground nutmeg
8
1/2 cup (120ml) vegetable oil
9
1 cup (200g) packed light or dark brown sugar
10
2 large eggs, at room temperature
11
1/3 cup (80g) unsweetened applesauce, sour cream, or plain yogurt, at room temperature
12
1 teaspoon pure vanilla extract
13
1 and 1/2 cups (200g) peeled, shredded, and coarsely chopped carrots* (about 3 large carrots)
14
optional add-in: 3/4 cup chopped walnuts or pecans; raisins
15
8 ounces (224g) full-fat block cream cheese, softened to room temperature
16
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
17
3 cups (360g) confectioners’ sugar
18
1 teaspoon pure vanilla extract
19
1/8 teaspoon salt
20
optional garnish: white chocolate carrot topper (see Notes) and/or finely chopped walnuts or pecans
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