Carrot Cake Cupcakes with Maple Cinnamon Cream Cheese Frosting
These homemade carrot cake cupcakes make for such an easy and delicious treat. They’re moist and fluffy, packed with fresh carrots and ginger, buttery walnuts, and a blend of warm spices. The cupcakes are completed with the BEST homemade maple cinnamon cream cheese frosting.
For the Carrot Cake Cupcakes
- 1 1/2 Cups All-purpose flour
- 1 Tsp Baking Soda
- 1/2 Tsp Baking Powder
- 1/4 Tsp Salt
- 1 Tsp Ground Cinnamon
- 1/2 Tsp Ground Nutmeg
- 1/4 Tsp Ground Cloves
- 1/2 Stick (1/4 cup) Melted Butter
- 3/4 Cup Brown Sugar
- 1/2 Cup Maple syrup
- 2 Eggs
- 1/2 Cup Unsweetened Applesauce
- 1 Tsp Vanilla extract
- 1 1/2 Cups Freshly grated carrots (about 3 medium/large carrots)
- 2 Tsp Freshly grated ginger
- 1/3 Cup Finely chopped Walnuts
For the Maple Cinnamon Cream Cheese Frosting
- 1 8 oz. package Cream Cheese Softened
- 1/2 Stick (1/4 cup) Butter Softened
- 1 Tsp Vanilla Extract
- 1/2 Cup Powdered Sugar
- 1 Tsp Cinnamon
- 3/4 Cup Powdered Sugar
To Make the Cupcakes:
Preheat the oven to 350F. Line a muffin pan with liners or coat well with non-stick spray.
Add all the dry ingredients (first 7) in a bowl and whisk to combine.
In a seperate bowl, whisk together the butter, sugar, maple syrup, eggs, applesauce and vanilla. Then stir in the grated carrots, grated ginger and walnuts.
Slowlsly add the dry ingredients to the wet ingredients and mix until everything is combined.
Scoop the batter into the muffin pan, filling each cavity about 3/4 full.
Bake for 20-25 minutes until golden brown on top. Remove from oven and let cool completely before frosting.
To Make the Frosting:
Combine all the ingredients in a mixing bowl, or the base of a stand mixer. Whisk until everything is combined and the frosting is fluffy. You can also use an electric beater to make the frosting.
Use a butter knife to swirl frosting on to the top of each cupcake.