Description
Soft, warmly spiced carrot cake cupcakes topped with rich cream cheese frosting and finished with a light caramel drizzle and flaky salt. Tender, balanced, and just indulgent enough without feeling over the top.
Ingredients
Cupcakes
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup toasted unsweetened shredded coconut
1/2 cup chopped pecans
2 large eggs, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/3 cup vegetable oil
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/4 cups finely grated carrots (about 2-3 medium carrots)
Cream Cheese Frosting
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
Pinch of fine sea salt
Finishing
Quality caramel sauce for drizzling
Flaky sea salt, optional, only if using caramel
Instructions
- Preheat the oven to 350°F.
- Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, toasted coconut, and pecans.
- In a large bowl, whisk together the eggs, brown sugar, granulated sugar, oil, applesauce, and vanilla until smooth.
- Fold the dry ingredients into the wet ingredients until just combined.
- Fold in the grated carrots and stop mixing as soon as the batter comes together.
- Divide the batter among the liners, filling each about 3/4 full.
- Bake 18–22 minutes, until the tops spring back and a toothpick comes out clean.
- Cool in the pan 5 minutes, then transfer to a rack to cool completely, at least 30 minutes.
- While the cupcakes are cooling, beat the softened cream cheese and butter until smooth and creamy.
- Add the powdered sugar, vanilla, and salt, mixing on low until combined, then beat on medium-high until fluffy.
- Transfer the frosting to a pastry bag fitted with your preferred tip and pipe onto the cooled cupcakes. If you don’t have a pastry bag, spread the frosting generously with an offset spatula or butter knife.
- Drizzle lightly with caramel, if using, just before serving.
- If you drizzle caramel, finish with a tiny pinch of flaky sea salt, if desired.
- Garnish with toasted coconut or chopped pecans, if desired.
Notes
Freshly grated carrots are essential. Pre-shredded carrots are too dry and won’t soften properly in the batter.
Toast the coconut and pecans lightly for better flavor and texture without overpowering the cupcakes.
Use a small cookie scoop to portion the batter evenly into the pans. If using silicone cupcake pans, spray them generously with nonstick spray and skip the liners. Silicone releases best when well-greased and fully cooled before removing the cupcakes.
Unfrosted cupcakes keep well for 2 days at room temperature or up to 4 days refrigerated. Frosted cupcakes keep 3–4 days in the refrigerator.
Cupcakes freeze beautifully unfrosted for up to 2 months; thaw at room temperature, frost, and drizzle with caramel before serving.
Cupcakes can be made a day ahead and frosted just before serving; store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 20 - 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American