These carrot cake cupcakes are easy to make with simple ingredients! They are moist with a perfect crumb and completely irresistible frosted with the best cream cheese frosting!
Line a standard muffin pan with cupcake liners and lightly grease.
Combine flour, salt, baking powder, baking soda and cinnamon in a small bowl, set aside.
In a large bowl, whisk together melted butter, granulated sugar and brown sugar until the mixture is smooth and there are no lumps.
Add eggs, applesauce, and vanilla and whisk to combine.
Add dry ingredient mixture to the wet ingredients and stir until the batter is smooth.
Stir in carrots and desired mix-ins (optional) until evenly distributed throughout the batter.
Bake in the preheated oven for 19-21 minutes, or until the top is set and a cake tester inserted in the center comes out clean.
Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
Frost
While the cupcakes are cooling, make the cream cheese frosting following this recipe: cream cheese frosting.
When the cupcakes are cooled completely, use your favorite piping tip and frost them with the cream cheese frosting. Chill for 30 minutes to set the frosting and serve.
Video
Notes
*Nutritional information was calculated for just the cupcakes and does not include the frosting. Ingredient Substitutions
All-purpose flour. cake flour can be used in place of all-purpose flour.
Salted butter. Unsalted butter, canola oil or coconut oil are acceptable substitutes for salted butter. I recommend using butter for the best flavor.
Granulated sugar. organic cane sugar or regular white sugar are both good choices.
Light brown sugar. for a richer molasses taste, use dark brown sugar.
Unsweetened applesauce. canola oil can be used in place of applesauce.
How to store carrot cake cupcakes Store these homemade carrot cake cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Serve at room temperature. To FreezeIt's really easy to bake and freeze these cupcakes. Simply follow the recipe and let them cool completely. Then transfer the unfrosted cupcakes to an airtight container and freeze in a single layer until you're ready to frost and serve. Thaw them at room temperature (do not microwave or heat in the oven).