Moist and spiced carrot cake cupcakes topped with creamy frosting. Perfectly portioned for parties, gatherings, or anytime dessert cravings.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
In a large bowl, beat eggs, granulated sugar, and brown sugar until light and fluffy.
Add oil, applesauce, and vanilla extract to the egg mixture and mix well.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in grated carrots, and if using, chopped nuts and pineapple.
Spoon the batter evenly into cupcake liners, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.