Spiced Carrot Cupcakes (Print Version)

# Ingredients:

→ Cupcakes

01 - 3/4 cup chopped pecans or walnuts (optional)
02 - 1/3 cup (80g) unsweetened applesauce, room temperature
03 - 2 large eggs, also at room temperature
04 - 1 cup (200g) light or dark brown sugar, firmly packed
05 - 1/2 cup (120ml) vegetable oil
06 - 1/4 teaspoon nutmeg (ground)
07 - 1 teaspoon cinnamon (ground)
08 - 1 and 1/2 cups (200g) carrots, peeled, shredded, and roughly chopped (about 3 medium)
09 - 1 teaspoon baking powder
10 - 1/2 teaspoon baking soda
11 - 1 teaspoon pure vanilla extract
12 - 1 and 1/3 cups (166g) all-purpose flour, spooned and leveled
13 - 1/2 teaspoon salt
14 - 3/4 teaspoon ground ginger

→ Cream Cheese Frosting

15 - 1/2 cup (8 Tbsp; 113g) unsalted butter, room temp
16 - 8 ounces (224g) cream cheese block, softened (full-fat)
17 - 1 teaspoon vanilla extract (pure)
18 - 1/8 teaspoon salt
19 - 3 cups (360g) powdered sugar

→ Optional Garnish

20 - Finely chopped pecans or walnuts
21 - White chocolate carrot shapes (check notes)

# Instructions:

01 - Turn your oven to 350°F (177°C). Get a muffin pan ready with 12 liners.
02 - In a big mixing bowl, stir together the flour, salt, cinnamon, baking powder, baking soda, ginger, and nutmeg. Keep this aside for now.
03 - Mix together the oil, brown sugar, eggs, applesauce, and vanilla in another bowl. Once blended, fold in the shredded carrots.
04 - Carefully stir the wet mix into the dry blend until the batter is thick and smooth.
05 - Scoop or pour batter into each liner, keeping them about three-quarters full.
06 - Pop them in the oven for 21 to 23 minutes. They’re done when a toothpick in the center comes out nice and clean. Let them cool fully before frosting.
07 - Use a hand or stand mixer to beat cream cheese and butter until silky smooth. On low, mix in powdered sugar, salt, and vanilla. After 30 seconds, crank it to high and mix for 2 minutes.
08 - While the cupcakes cool, cover the frosting and stick it in the fridge if piping. Cold frosting holds up better.
09 - Spread or pipe the frosting on the cooled cupcakes. Sprinkle on any garnish if you want. Store leftovers in the fridge for up to five days.

# Notes:

01 - This is a downsized version of an original carrot cake. You can mix the cupcake batter by hand, but use a mixer for the frosting if you can.
02 - Skip the pre-shredded packaged carrots—they're too dry. Grate fresh whole carrots instead.
03 - You can swap applesauce for sour cream, yogurt, or crushed pineapple (no need to drain it).
04 - For mini cupcakes, bake for 12-13 minutes at the same temperature. This makes around 30 minis.
05 - Freeze your cooled, unfrosted or frosted cupcakes for 2-3 months. Let them thaw in the fridge overnight.

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