Carrot Cake Cupcakes

Moist and delicious carrot cake cupcakes covered in cream cheese

frosting and topped with easy buttercream carrots!

Course Dessert
Cuisine American

Prep Time 20 minutes

Cook Time 1 hour
Total Time 1 hour 20 minutes

Servings 9 cupcakes
Calories 311kcal
Author John Kanell

Ingredients
For the Cupcakes:
0.38 cup white sugar 100g
0.25 cup brown sugar 67g
0.94 cups all purpose flour 150g
0.19 tsp cinnamon
0.19 tsp all-spice
0.19 tsp cardamom
0.19 tsp ginger
0.75 tsp baking powder 4g
0.75 tsp baking soda 6g
0.75 tsp salt 5g, kosher
0.25 cup sour cream 80 mL
0.25 cup apple sauce 80 ml
0.25 cup vegetable oil 80 ml
1.5 eggs
0.75 tsp vanilla 5mL
0.38 cup chopped walnuts 60g, toasted!
0.38 lb carrots 226g, shredded (about 2 cups)

For the Frosting:

6 oz cream cheese 226g, room temp
0.38 cup unsalted butter 113g, room temp
0.75 tsp vanilla 5mL
1.31 lb confectioners sugar 800g
0.75 pinch salt

Instructions
For the Cupcakes:
1. Preheat the oven to 350 degrees F, add papers to cupcakes tin then grate the carrots, and
toast the nuts.
2. Beat the sugar, oil, eggs, sour cream, apple sauce, and vanilla together in a large bowl.
 3. In another bowl, sift together dry ingredients and whisk together.
4. Add the dry ingredients to the wet ingredients. Mix together until just combined and scrape
the bowl down.
5. Fold the carrots and walnuts into the batter.
6. Fill the cupcake papers about 3/4 the way up. I usually use an ice cream scooper
7. Bake at 375F for 5 minutes then reduce to 350F and bake another 12 minutes, or until springy
in center.
8. Allow the cupcakes to cool completely before frosting.

For the Cream Cheese Frosting:

1. Cream the butter and cream cheese in the bowl of an electric mixer fitted with the paddle
attachment.  Mix in the vanilla until well combined, scrape the bowl down then add the
confectioners sugar and mix until smooth.

To Decorate:
1. Transfer the cream cheese frosting to a piping bag fitted with a star tip then pipe a swirl on
top. You can garnish with chopped walnuts If desired.
2. If you would like to pipe some carrots on top then create a flat base of white buttercream on
the cupcakes by piping a flat round and smoothing with a knife or spatula. Then pipe orange
frosting with a medium round tip for the carrots and use a small leaf tip to pipe the leafy top.

Notes
The nuts can be omitted. I love the crunch and depth of flavor they add though. Walnuts can
be subbed in for the pecans.
Measure your flour correctly! Adding too much flour to the recipe is the most common
mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one
then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it
off.
If your frosting is runny then add more powdered sugar a cup at a time until the consistency
thickens up. You can also chill the frosting slightly so it firms up. 

Nutrition
Serving: 1cupcake | Calories: 311kcal | Carbohydrates: 47g | Protein: 2g | Fat: 13g | Saturated Fat: 8g |
Cholesterol: 38mg | Sodium: 192mg | Potassium: 100mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1883IU |
Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg