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Carrot-Cake-Cupcakes-Recipe

Carrot Cake Cupcakes

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  • Author: Peter
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 24 servings 1x
  • Category: Desserts & Appetizers
  • Method: Baking
  • Cuisine: American

Description

These Carrot Cake Cupcakes are packed with irresistible flavor, featuring fresh grated carrots and warm spices. Perfect for gatherings or a cozy treat, they’re topped with a luscious cream cheese frosting that makes them truly special.

Ingredients

Scale
  • 2 1/2 cups all purpose flour (300 grams)
  • 1 1/4 teaspoons baking powder (6 grams)
  • 1 teaspoon baking soda (6 grams)
  • 1 1/4 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/8 teaspoon ginger
  • 1/2 teaspoon salt (3 grams)
  • 4 large eggs room temperature
  • 1 1/2 cups granulated sugar (297 grams)
  • 1/2 cup packed light brown sugar (106.5 grams)
  • 1 cup vegetable oil (198 grams)
  • 1/2 cup applesauce (127.5 grams)
  • 1 pound carrots grated fine (453.592 grams)
  • 8 ounces cream cheese room temperature (227 grams)
  • 4 tablespoons unsalted butter room temperature (56.5 grams)
  • 2 cups powdered sugar (226 grams)
  • 2 teaspoons vanilla extract (9.3 grams)
  • 1/2 cup chopped pecans optional (57 grams)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit and line a muffin tray with parchment paper cupcake liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
  3. In a medium bowl, mix the eggs, granulated sugar, brown sugar, oil, applesauce, and grated carrots until smooth. Add this mixture to the dry ingredients and stir until just combined.
  4. Pour the batter into the cupcake liners, filling them 3/4 full. Bake for 20 to 25 minutes, or until a toothpick inserted into a cupcake comes out with a few crumbs. Rotate the pan halfway through baking for even cooking.

Notes

For best results, ensure all ingredients are at room temperature before mixing.
You can add raisins or other nuts to the batter for extra texture.
Storage: Keep cupcakes in an airtight container to maintain freshness.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 250
  • Sugar: 18g
  • Sodium: 200mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 50mg

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Find it online: https://testedtasty.com/carrot-cake-cupcakes/