Description
The perfect handheld version of the classic spring dessert. These cupcakes offer a moist, spiced crumb bursting with the warmth of cinnamon, ginger, and nutmeg. Topped with a velvety, tangy cream cheese frosting swirl, every bite feels like a celebration.
Ingredients
The Spiced Batter
- 1 1/2 cups fresh shredded carrots
- 1 1/3 cups flour, 1 cup brown sugar, 0.5 cup oil
- 1/3 cup applesauce (or sour cream/yogurt)
- 2 eggs, 1 tsp vanilla, spice & leavening blend
Cream Cheese Frosting
- 8 oz block cream cheese, softened
- 1/2 cup butter, 3 cups powdered sugar
- 1 tsp vanilla & 1/8 tsp salt
Instructions
Prep: Preheat oven to 350°F. Line a 12-cup muffin pan.
Mix: Whisk dry ingredients in one bowl; whisk oil, sugar, eggs, applesauce, and vanilla in another. Stir in carrots.
Combine: Fold wet into dry until just combined. Fill liners 3/4 full.
Bake: Bake for 21–23 mins until a toothpick comes out clean. Cool completely.
Frost: Beat cream cheese and butter until smooth. Add sugar, vanilla, and salt. Beat on high for 2 mins. Chill for 30 mins before piping.
Notes
Block vs. Tub: Use block cream cheese to prevent runny frosting; tub varieties are too aerated.
The Shred Factor: Grate carrots at home; pre-shredded carrots are too dry to melt into the batter.
The Moisture Secret: Applesauce or sour cream creates a tender crumb without a greasy mouthfeel.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Dessert / Cupcakes
- Method: Whisking / Baking
- Cuisine: American Classic
Nutrition
- Serving Size: 1 Cupcake
- Calories: 410
- Sugar: 34
- Sodium: 240
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0.3
- Carbohydrates: 51
- Fiber: 1
- Protein: 4
- Cholesterol: 65
Keywords: carrot cake cupcakes, moist carrot cupcakes, cream cheese frosting recipe, easy spring desserts, easter cupcakes, spiced carrot cake treats