Carrot Cake Cupcakes

Step 1

Preheat oven to 350°F. Line a 12-cavity muffin pan with cupcake liners and set aside. Set out the cream cheese and butter to get to room temperature.

Step 2

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

Step 3

In a separate large mixing bowl, use a mixer to beat together the brown sugar, granulated sugar, and eggs until combined. Mix in applesauce and vanilla extract. With the mixer running at low speed, slowly pour in vegetable oil and mix until combined. Finely shred the carrots on the small side of your grater and measure to ensure you have 1-1/2 cups. Add the dry ingredients right on top of the wet ingredients and the shredded carrots right on top of that. Stir until just combined, be careful to not overmix.

Step 4

Pour batter into the prepared muffin cups, filling each cup about 3/4 full. You should use all the batter among the 12 cavities. Bake in preheated oven for about 18–22 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Cool in the muffin tin for several minutes; transfer to a wire rack and cool completely.

Step 5

Using a hand mixer, cream together the room temperature butter and cream cheese on medium-high speed until completely smooth. Mix in vanilla extract, salt, and cinnamon. With mixer running on low speed, slowly add powdered sugar and beat until well blended and smooth. If you’d like a thicker frosting, add a bit more powdered sugar (see note 2). Chill the frosting while the cupcakes finish cooling.

Step 6

Frost completely cooled cupcakes with cream cheese frosting, and if desired, sprinkle crushed pecans on top.