Carrot cupcakes are a classic and pretty much a guaranteed cupcake success story. With the addition of grated carrots which add depth of flavour as well as moistness to the cupcake plus the tangy sweet combination of cream cheese, butter and icing sugar mixed together to top them off they are a hit!
Carrot Cupcakes with Cream Cheese Frosting
Preheat oven to 350F. Grease or line a 12-cup muffin tin.
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/2 cups finely shredded carrots
2/3 cups brown sugar
1/3 cup granulated sugar
1/4 cup unsweetened applesauce
2 tsp vanilla extract
1/2 cup vegetable oil
1/2 cup toasted chopped pecans or walnuts
In a medium bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
In a large bowl, whisk together the sugars and then whisk in the eggs. Add in applesauce and vanilla and mix together. Add in the vegetable oil and mix until combined.
Add in half of the flour mixture to the wet mixture and combine. Add in the shredded carrots to the remaining flour mixture to coat the carrots and then add in to the batter and combine. (Coating the shredded carrots in the flour helps to prevent the carrots from sinking to the bottom of each cupcake.)
Fold in pecans.
Spoon batter into muffin cups filling about 3/4 full and bake for approximately 18-20 minutes until tops spring back lightly when touched or a toothpick inserted in centre comes out clean.
Let cool completely before icing.
Beat together 1/2 cup room temperature butter with 1/2 cup room temperature cream cheese. Add in approximately 3-4 cups icing sugar and combine on low speed. Add in enough icing sugar to have a spreadable consistency. Add in 1 teaspoon vanilla and mix well.
Use a knife or piping bag to ice the cupcakes.