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a carrot cake cupcake with its wrapper removed, iced with cream cheese frosting and sprinkled with some crushed walnuts on top.
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Perfect Carrot Cake Cupcakes

Ultra-moist & fluffy with a hint of spice and a big dose of nostalgia, these Carrot Cake Cupcakes are topped with velvety cream cheese frosting and crunchy walnuts. Easy recipe perfect for Easter, Mother's Day, or any spring celebration!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 19 minutes
Total Time 44 minutes
Servings 12 cupcakes
Author Tessa Arias

Ingredients

For the cupcakes:

  • 1 1/4 cups + 2 tablespoons (174 grams) all-purpose flour, measured correctly
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 cup plus 2 tablespoons (42 grams) finely chopped walnuts, divided
  • 1/4 cup (47 grams) neutral oil (like canola or avocado oil)
  • 1 cup (200 grams) light brown sugar
  • 2 large eggs, at room temperature
  • 1/2 cup (125 grams) unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (148 grams) finely shredded carrots* (about 2 medium carrots)

For the frosting:

  • 3/4 stick (85 grams) unsalted butter, at cool room temperature (67°F)
  • 1 1/2 cups (188 grams) powdered sugar, sifted (don’t skip sifting!)
  • 6 ounces (170 grams) full-fat cream cheese, completely softened to room temperature (brick-style, not spreadable)
  • 1 1/2 teaspoons vanilla paste or vanilla extract

Instructions

  • Preheat the oven to 350°F. Line a standard muffin tin with paper liners.

Make the cupcakes:

  • In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and 1/4 cup (30 grams) of the walnuts.
  • In a large bowl, whisk the oil, brown sugar, and eggs until well combined. Stir in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined.
  • Use a large cookie scoop to divide the batter among the muffin cups, filling each about 3/4 full, for a total of 12 cupcakes. Bake until a cake tester inserted comes out clean, about 19 minutes. Let cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Make the frosting:

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sifted powdered sugar on low, then gradually increase to medium-high to prevent a sugar cloud. Beat for 3 minutes until smooth. (It may look dry at first, but it will come together like magic!). Scrape down the bottom and sides of the bowl and paddle, then add the cream cheese and beat on medium-high for 1 minute until fluffy. Add the vanilla and beat for 30 seconds until fully incorporated. Scrape down the bowl again as needed.
  • Frost cupcakes and decorate with remaining chopped walnuts, if desired. Serve immediately or store in an airtight container in the fridge for up to 2 days.

Notes

*Use freshly shredded carrots, not pre-packaged shredded carrots. Fresh carrots contain much more moisture and flavor! Use a box grater or the grating attachment on a food processor to make super quick work of grating.
I used the Wilton 1M open star tip to pipe the cream cheese frosting, but feel free to use your preferred piping tip.