All the goodness of carrot cake in handheld, adorable Carrot Cake Cupcakes!
When you think about it, carrot cake is kind of a strange idea. Who puts shredded vegetables in a cake? The history of carrot cake can be traced back to European bakers in the Middle Ages, when sugar was scarce due to supply issues, famines, or cost. Carrots are naturally very sweet, and bakers began using them in sweet breads and puddings. Fast-forward to the present era, and carrot cake is a delicious way to enjoy a birthday cake or other special-occasion treat. Carrot cake’s “evolution” has also included the genius addition of cream cheese frosting—the tangy topping is part of what makes for such a yummy bite!
While carrot cake is a lovely thing in and of itself, Carrot Cake Cupcakes are perfect for certain occasions: they make an adorable addition to a Peter Rabbit–themed baby shower, and are easier to bring into school or the office than a full-sized cake.
Besides the naturally sweet carrot flavor, the spices of cinnamon, nutmeg, and ginger bring a warmth and coziness to these cupcakes. While oil is used to add moisture, it’s a minimal amount, and supplemented by applesauce (or yogurt). This oil/applesauce combo makes for a perfect crumb and ensures you won’t have dry cupcakes. Topped with the cream cheese frosting, these Carrot Cake Cupcakes are perfectly sweet and creamy.
Applesauce as an oil substitute?
Yes, it’s true! Unsweetened applesauce is a great replacement for canola or vegetable oil in some baked goods. In Carrot Cake Cupcakes, the ingredients and instructions call for 1/2 cup of oil AND a 1/2 cup of unsweetened applesauce. This mixture of oil and applesauce replaces what would normally be a full cup of oil. The substitution means you save a ton of calories and fat—nearly cutting the calories and fat in half. And the applesauce helps keep the cupcakes’ texture moist. Any time you have a recipe for baked goods that calls for oil, you can try this ratio of substitution: swap out half of the oil called for with an equal amount of unsweetened applesauce. We’ve already done it here for you!
FAQs & Tips
How do I prep and store these cupcakes?
Carrot Cake Cupcakes are a dream to make ahead. Simply bake the cupcakes and store, unfrosted, in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. If you want to make ahead and freeze, double wrap the unfrosted cupcakes; they can be frozen for up to 6 weeks. Once you’re ready to eat them, let the cupcakes thaw overnight in the fridge (you can also leave them out at room temperature, if you prefer). Then whip up the cream cheese frosting and apply. Leftovers can be stored in an airtight container in the refrigerator for up to a week.
Can I use a food processor?
Yes! In fact, I recommend it for the shredded carrots. Use a grating blade if you have it. Doing so not only speeds up the grating, but you can control how large the shreds are. For picky eaters, shred more finely so the carrot blends into the batter seamlessly.
How long do I cool the cupcakes before frosting them?
For optimal results, let the cupcakes sit in the muffin tin for 5 minutes or so immediately after removing them from the oven. After that, carefully lift the cupcakes out and set them on cooling racks to continue cooling. They really need to have attained room temperature before frosting, so give them at least an hour. If you rush the cooling process and try to frost them too early, the heat emanating from the cupcakes will make your frosting runny.
Serving Suggestions
For birthdays or special occasions, Carrot Cake Cupcakes taste really good with a scoop of vanilla bean or cinnamon ice cream. If you’re serving at a shower or buffet, use a tiered display tray to set the cupcakes out, or they look super cute in a basket. Decorating them can be as simple as applying cream cheese frosting alone, or you can follow the examples in our pictures and use cute white chocolate carrot decorations with a sprinkling of shredded carrots.
Carrot Cake Cupcakes Recipe
Ingredients
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1 cup packed brown sugar
- 2 large eggs at room temperature
- 1/2 cup unsweetened applesauce or plain yogurt at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups shredded carrots about 3 large carrots
- 3/4 cup chopped walnuts or pecans optional
- 8 ounces full-fat cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups confectioners’ sugar
- 1/8 teaspoon salt
- white chocolate carrot topper optional for garnish
Instructions
- Preheat your oven to 350°F and get your 12-cup muffin pan ready by lining it with cupcake liners.
- Take a large bowl and whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In another bowl, combine the oil, brown sugar, eggs, applesauce, and vanilla extract. Stir in the carrots. Now, merge the wet and dry ingredients until you have a thick batter.
- Fill the cupcake liners with batter, about 3/4 full to prevent overflow. Bake for 21-23 minutes or until a toothpick comes out clean. Let them cool off completely before you frost.
- For the frosting, beat the cream cheese and butter until creamy. Add in the confectioners’ sugar, vanilla extract, and a pinch of salt. Start slow, then ramp up the speed and beat for 2 minutes. If you’re using a piping bag later, chill the frosting.
- Once the cupcakes are cool, frost them and add any garnishes you like. Store any leftovers in the fridge.
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