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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Carrot Cake Cupcakes:

• 2 ¼ cups all purpose flour
• 1 ½ cups sugar
• 2 ¼ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons ground cinnamon
• ¾ teaspoon ground cloves
• ¾ teaspoon ground nutmeg
• ¾ teaspoon ground allspice
• ¾ teaspoon salt
• ¾ cup unsweetened applesauce
• ¾ cup canned crushed pineapple, lightly drained
• ⅓ cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups finely shredded carrots
• 1 ½ cups chopped walnuts
• 1 ½ cups golden raisins (optional)

Cream Cheese Frosting:

• 12 ounces cream cheese, softened
• ½ cup salted butter, softened
• ¾ teaspoon vanilla extract
• 2 ¼ – 3 cups powdered sugar


1️⃣ 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.

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

3️⃣ 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.

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

5️⃣ 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:

1️⃣ 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.

2️⃣ 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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