There is something really fun about a cupcake. Technically, they are just little cakes, but when I eat a cupcake, I feel like I am celebrating something. Cupcakes are like that person that lights up the room. If there are cupcakes on the table, something good is happening.
As spring approaches, Easter is right around corner and carrot cake is such a classic Easter dessert. Sometimes bringing an entire cake to a holiday gathering just won’t work, so today, we are baking up a batch of spiced carrot cupcakes with a cream cheese frosting and they are delicious.
Let’s get started…
To make 12 standard sized cupcakes, gather 1/2 cup of vegetable oil, 2/3 cup of brown sugar, 1/3 cup of granulated sugar, 1/4 cup of unsweetened apple sauce, 2 large eggs, 1 teaspoons of vanilla extract, 1 1/4 cups of all purpose flour, 1 teaspoons of baking powder, 1/2 teaspoons of baking soda, 1/4 teaspoon of salt, 1 teaspoons of ground cinnamon, 1/4 teaspoon of ground ginger, 1/4 teaspoon of all spice, 1/8 teaspoon of ground nutmeg, a pinch of black pepper and cardamom, 1 1/2 cups of fresh finely grated carrots and 1/2 cup of finely chopped walnuts.
The addition of lots of ground cinnamon, ginger, all spice, nutmeg, black pepper and cardamom creates a beautiful layer of warm spices in these carrot cupcakes. It is not overwhelming, but just enough to round out the earthy flavors of the carrots and walnuts and the sweetness of the cream cheese frosting.
If you are not a fan of any of these spices, you can absolutely omit them.
Begin by whisking 1/2 cup of vegetable oil with 2/3 cup of brown sugar, 1/3 cup of granulated sugar, 1/4 cup of unsweetened apple sauce, 2 large eggs and 1 teaspoon of vanilla extract in a large bowl.
In a separate bowl, combine 1 1/4 cups of all purpose flour, 1 teaspoons of baking powder, 1/2 teaspoons of baking soda, 1/4 teaspoon of salt, 1 teaspoons of ground cinnamon, 1/4 teaspoon of ground ginger, 1/4 teaspoon of all spice, 1/8 teaspoon of ground nutmeg and a pinch of black pepper and cardamom.
Now that the wet and dry ingredients have been combined, grate 1 1/2 cups of carrot and finely chop 1/2 cup of walnuts. Fresh carrots will make a huge difference in your cupcakes flavor and it should only take about 2 average sized carrots to gather 1 1/2 cups.
Add the dry ingredients into the wet and mix until just combined and then fold the carrots and walnuts into the batter until evenly distributed.
Divide the batter between 12 lined cupcake tins. This should fill them up about 3/4 of the way. Bake the cupcakes in a 350 degree oven for about 16 minutes or until the are lightly golden and a toothpick will come out of the center of the cupcakes clean.
Let your beautiful cupcakes relax in the pan until they are cool enough to touch and then transfer them onto a cooling rack.
While they are cooling, let’s make some cream cheese frosting…
In a large bowl, whip together 8 ounces of room temperature cream cheese with 1/2 cup of room temperature butter until fully combined using an electric hand mixer. Gradually add about 3 cups of sifted confectioners sugar and 2 teaspoons of vanilla extract while mixing on medium speed.
The reason I say “about” 3 cups of confectioners sugar is that you can play with the sweetness and consistency of your cream cheese frosting as you make it. Taste as you go and stop when you love it…
Transfer your frosting into a piping bag or grab a small spatula to swirl the frosting over your cooled cupcakes. I also chop up a few more walnuts to use as garnish…
Last, but not least, frost and sprinkle your cupcakes…
I just love the classic combination of the flavors and textures in this warmly spiced carrot cake with the rich and decadent cream cheese frosting. They pair perfectly.
These cupcakes can be stored in an airtight container at either room temperature or in the refrigerator. If your house is really warm, I prefer to chill the frosted cupcakes to help maintain the shape of the frosting, but this is personal preference.
I hope you enjoy these delicious, flavorful spiced carrot cupcakes!
Spiced Carrot Cupcakes with Cream Cheese Frosting
Ingredients
Spiced Carrot Cupcakes
- 1/2 cup of vegetable oil
- 2/3 cup of brown sugar, packed
- 1/3 cup of granulated sugar
- 1/4 cup of unsweetened apple sauce
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1 1/4 cups of all purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of all spice
- 1/8 teaspoon of ground nutmeg
- a pinch of black pepper
- a pinch of cardamom
- 1 1/2 cups of fresh finely grated carrot
- 1/2 cup of walnuts, finely chopped
Cream Cheese Frosting
- 8 ounces of cream cheese, room temperature
- 1/2 cup of butter, room temperature
- 3 cups of confectioners sugar, sifted
- 2 teaspoons of vanilla extract
Instructions
- Preheat your oven to 350 degrees
- Prepare your cupcake tin by buttering or lining the cups and set aside for now
- In a large bowl, combine 1/2 cup of vegetable oil, 2/3 cups of brown sugar, 1/3 cup of granulated sugar, 1/4 cup of unsweetened apple sauce, 2 large eggs and 1 teaspoon of vanilla extract until smooth
- In a separate bowl, whisk 1 1/4 cups of all purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of all spice, 1/8 teaspoon of ground nutmeg, a pinch of black pepper and a pinch of cardamom until fully incorporated
- Add the dry ingredients to the wet ingredients and mix until just combined
- Fold the grated carrots and finely chopped nuts into the batter
- Divide the batter between 12 cupcake tins (each tin should be around 3/4 of the way full)
- Bake in a 350 degree oven for around 16 minutes or until they are lightly golden and a toothpick will come out of the center of a cupcake clean
- Transfer the pan onto a cooling rack and once the cupcakes are cool enough to touch, transfer them directly onto the cooling rack
- Make the cream cheese frosting by whipping 8 ounces of room temperature cream cheese with 1/4 cup of room temperature butter until combined
- Gradually add 2 cups of sifted confectioners sugar and 1 teaspoon of vanilla extract and beat until smooth and creamy
- Frost fully cooled cupcakes generously with cream cheese frosting
- Garnish with additional finely chopped walnuts (optional)
- Store in an airtight container at room temperature or the refrigerator
