Most Amazing Carrot Cake Cupcakes

The Most Amazing Carrot Cake Cupcakes are moist, fluffy, and full of delicious spiced carrot cake flavor! This easy one-bowl cupcake recipe includes our favorite cream cheese frosting.
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PRINTABLE RECIPE: https://thestayathomechef.com/carrot-cake-cupcakes/



Ingredients


Carrot Cake Cupcakes:

2 cups all purpose flour
1 cups sugar
2 teaspoons baking soda
1 teaspoons baking powder
1 teaspoons ground cinnamon
teaspoon ground cloves
teaspoon ground nutmeg
teaspoon ground allspice
teaspoon salt
cup unsweetened applesauce
cup canned crushed pineapple, lightly drained
cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
2 cups finely shredded carrots
1 cups chopped walnuts
1 cups golden raisins (optional)

Cream Cheese Frosting:

12 ounces cream cheese, softened
cup salted butter, softened
teaspoon vanilla extract
2 - 3 cups powdered sugar


Instructions


1 Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.

2 In a large bowl, stir together flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice and salt.

3 Add applesauce, crushed pineapple, vegetable oil, eggs, and vanilla. Use a hand mixer to beat on a medium speed until smooth. This should take just 1 to 2 minutes.

4 Use a rubber spatula to stir in shredded carrots, walnuts, and raisins (if using) until just combined.

5 Fill each cupcake 2/3 full. Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.

Cream Cheese Frosting:

1 Use a hand mixer to beat cream cheese and butter together for 1 minute until light and fluffy. Add in vanilla extract and mix until combined, about 10 seconds.

2 Slowly add in powdered sugar, one half cup at a time until smooth, mixing between additions. Use to frost completely cooled cakes. Store frosting and/or frosted cake in the refrigerator.


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