Ingredients
Cake Ingredients
- 1 1/4 cups + 2 tablespoons (174 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup plus 2 tablespoons (42 grams) finely chopped walnuts, divided
- 1/4 cup (47 grams) neutral oil (like canola or avocado oil)
- 1 cup (200 grams) light brown sugar
- 2 large eggs, at room temperature
- 1/2 cup (125 grams) unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups (148 grams) finely shredded carrots (about 2 medium carrots)
Frosting Ingredients
- 3/4 stick (85 grams) unsalted butter, at cool room temperature (67°F)
- 1 1/2 cups (188 grams) powdered sugar, sifted
- 6 ounces (170 grams) full-fat cream cheese, completely softened to room temperature (brick-style, not spreadable)
- 1 1/2 teaspoons vanilla paste or vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Line a standard muffin tin with paper liners to ensure easy cupcake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, fine sea salt, ground cinnamon, ground nutmeg, ground ginger, and 1/4 cup (30 grams) of the finely chopped walnuts until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk the neutral oil, light brown sugar, and eggs until fully combined. Stir in the unsweetened applesauce, vanilla extract, and finely shredded carrots for moisture and flavor.
- Incorporate Dry Ingredients: Add the dry mixture to the wet ingredients and gently mix until just combined. Avoid overmixing to keep the cupcakes tender.
- Fill and Bake: Use a large cookie scoop to divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Bake at 350°F for approximately 19 minutes, or until a cake tester inserted in the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat the unsalted butter and sifted powdered sugar on low speed, gradually increasing to medium-high to prevent a sugar cloud. Beat for 3 minutes until smooth, then scrape down the bowl.
- Add Cream Cheese: Add the softened full-fat cream cheese and beat on medium-high for 1 minute until fluffy. Mix in vanilla paste or extract and beat for another 30 seconds, scraping down the bowl as necessary.
- Frost and Decorate: Frost the cooled cupcakes with the cream cheese frosting and sprinkle with the remaining chopped walnuts for added crunch. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.
Notes
- Ensure eggs and cream cheese are at room temperature for smooth batter and frosting texture.
- Sift powdered sugar to avoid lumps in the frosting.
- Do not overmix batter to keep cupcakes tender and moist.
- For extra texture, add raisins if desired, though they are not included in this recipe.
- Store frosted cupcakes in the refrigerator and bring to room temperature before serving for best flavor.
- Use neutral oil like canola or avocado oil for a mild flavor that won't overpower the spices.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
