Carrot Cake Cupcakes

The history of carrot cake can be traced back to the Middle Ages, when carrots were commonly used as a sweetener in desserts due to the scarcity of sugar. As time went on, the carrot cake evolved, becoming a staple in many cultures and eventually making its way to America in the 20th century. In the United States, carrot cake gained immense popularity in the 1970s, coinciding with the health food movement, which emphasized the benefits of using vegetables in baked goods. This blend of nostalgia and health consciousness has helped solidify carrot cake as a favorite among dessert enthusiasts.

Indulge in the delightful world of Carrot Cake Cupcakes with Creamy Dreamy Frosting! This recipe marries the rich, spiced flavors of traditional carrot cake with the convenience of portable cupcakes. Packed with nutrients from carrots, these moist and fluffy treats not only satisfy your sweet cravings but also evoke nostalgic memories. Discover how to create these visually stunning and delicious cupcakes that are perfect for any occasion. Enjoy baking and sharing the joy!

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Ingredients

For the cupcakes:

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

½ cup vegetable oil

½ cup unsweetened applesauce

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 ½ cups finely grated carrots (about 3 medium carrots)

½ cup crushed pineapple, drained

½ cup chopped walnuts or pecans (optional)

For the frosting:

8 oz cream cheese, softened

¼ cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

1 tablespoon heavy cream or milk (optional, for desired consistency)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Blend Wet Ingredients: In a large mixing bowl, combine the vegetable oil, applesauce, and granulated sugar. Use a hand mixer or whisk to beat until well blended. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until no flour streaks remain. Carefully fold in the grated carrots, crushed pineapple, and chopped nuts, if using.

Fill the Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.

Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Frosting: In a medium bowl, use a hand mixer to blend the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract and adjust the consistency with heavy cream or milk if desired.

Frost the Cupcakes: Once the cupcakes have cooled completely, generously frost each cupcake with the cream cheese frosting using a piping bag or a spatula.

Garnish (optional): For an extra touch, sprinkle some chopped nuts or grated carrot on top of the frosted cupcakes.

Serve and Enjoy: Share your delightful carrot cake cupcakes with friends and family or savor them all to yourself!

Prep Time, Total Time, Servings: 20 min | 40 min | 12 cupcakes