Dessertsnatashaskitchen5.0
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.
👥 18 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
- ●spatula
- ●pan
📝 Preparation Steps
1
To Make Carrot Cake Cupcakes:
2
Preheat oven to 350 F and line muffin tins with 18 liners. Set out your frosting ingredients to bring to room temperature.
3
In a large mixing bowl, combine flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice and salt. Whisk together.
baking powder1 tspground cinnamon1 tsp
4
Whisk in vegetable oil, eggs, and applesauce, stirring until well combined.
large eggs (room temperature)3
5
Using a spatula, fold in grated carrots, chopped nuts and raisins. Fold just until ingredients are incorporated into the batter.
6
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.
Nutrition Facts
calories
217 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
1 g
sugar Content
15 g
sodium Content
175 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
27 mg
carbohydrate Content
24 g
saturated Fat Content
2 g
unsaturated Fat Content
10 g
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