Perfect Carrot Cake Cupcakes
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Handle the Heat · by Tessa Arias★ 4.9 (79)

Perfect Carrot Cake Cupcakes

NUTRITION · PER SERVING44M COOK
CAL 18%·PRO 9%
CARBS 47G53% OF CAL
2G FIBER35G SUGAR10G OTHER
FAT 18G46% OF CAL
6G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist and fluffy carrot cake cupcakes spiced with cinnamon, ginger, and nutmeg. Topped with creamy cheese frosting and crunchy walnuts.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 1 1/4 cups + 2 tablespoons (174 grams) all-purpose flour, (measured correctly)
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea 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))
  • 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
PREP
25M
SODIUM
227MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.