Moist and flavorful carrot cake cupcakes topped with creamy cream cheese frosting, perfect for any occasion.

Units Scale

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
2 large eggs
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup vegetable oil
1/4 cup applesauce (unsweetened)
1 tsp vanilla extract
1 1/2 cups grated carrots
1/2 cup crushed pineapple (drained)
1/4 cup chopped walnuts or pecans (optional)
For the frosting: 8 oz cream cheese, 1/4 cup unsalted butter, 2 cups powdered sugar, 1 tsp vanilla extract

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Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another bowl, beat eggs, granulated sugar, and brown sugar until well combined. Add oil, applesauce, and vanilla extract, mixing until smooth.
Stir in the grated carrots and crushed pineapple.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in nuts if using.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until creamy.
Frost the cooled cupcakes and serve.