Carrot Cake Cupcakes Recipe + Video - Sally's Baking Addiction
"I've scaled down my popular cake recipe to bring you a batch of carrot cake cupcakes that's easier and quicker, but just as delicious...."
INGREDIENTS
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1 and 1/3 cups (166g) all-purpose flour (spoon & leveled)
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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3/4 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/2 cup (120ml) vegetable oil
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1 cup (200g) packed light or dark brown sugar
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2 large eggs, at room temperature
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1/3 cup (80g) unsweetened applesauce, sour cream, or plain yogurt, at room temperature
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1 teaspoon pure vanilla extract
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1 and 1/2 cups (200g) peeled and shredded carrots* (about 3 large carrots)
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optional add-in: 3/4 cup chopped walnuts or pecans; raisins
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8 ounces (224g) full-fat block cream cheese, softened to room temperature
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1/2 cup (115g) unsalted butter, softened to room temperature
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3 cups (360g) confectioners’ sugar
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1 teaspoon pure vanilla extract
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1/8 teaspoon salt
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optional garnish: white chocolate carrot topper (see Notes) and/or finely chopped walnuts or pecans
Comments & Reviews
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