Description
These Easy Carrot Cake Cupcakes are moist, flavorful, and perfect for any occasion. Made with grated carrots, applesauce, and warm spices, these cupcakes are a delicious twist on classic carrot cake. Optional nuts and crushed pineapple add extra texture and sweetness. They bake up fluffy and tender, ready to be topped with your favorite cream cheese frosting for a delightful finish.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
Add-Ins
- 1 ½ cups finely grated carrots
- ½ cup chopped walnuts or pecans (optional)
- ½ cup crushed pineapple, drained (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until evenly combined. This ensures your spices and leavening agents are well distributed.
- Combine Wet Ingredients: In a large bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, unsweetened applesauce, and vanilla extract until the mixture is smooth and slightly thickened.
- Blend Dry and Wet Ingredients: Gradually stir the dry flour mixture into the wet ingredients just until combined. Avoid overmixing to keep the cupcakes tender.
- Add Carrots and Optional Mix-ins: Fold in the finely grated carrots carefully, then add the chopped nuts and crushed pineapple if using. These add moisture, texture, and flavor.
- Fill Cupcake Liners: Spoon or pour the batter evenly into the cupcake liners, filling each about ¾ full to allow room for rising during baking.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Test doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs.
- Cool the Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting or serving.
- Optional Frosting: Once cooled, frost with your favorite cream cheese frosting for a classic finish, or enjoy them plain for a lighter treat.
Notes
- The applesauce helps keep the cupcakes moist and adds a subtle sweetness.
- For a dairy-free version, opt for a dairy-free cream cheese frosting or skip frosting altogether.
- You can make these cupcakes ahead of time and store them unfrosted in an airtight container at room temperature for up to 2 days.
- Feel free to omit nuts or pineapple if you prefer a simpler cupcake or have allergies.
