Dreamy Creamy Carrot Cupcakes (Carrot Cake)

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Ingredients:

 For the carrot cake:
2 cups (250 grams) all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup (180ml canola) or vegetable oil
4 large eggs room temperature
1 and 1/2 cups (300 grams) light brown sugar
1/2 cup (100 grams) granulated sugar
1/2 cup (125 grams) unsweetened applesauce
1 teaspoon pure vanilla extract
3 cups (300 grams) grated carrots, lightly packed
1/2 cup chopped Almonds (Acorns) (Optional)
1 cup White Chocolate Chips (Bugs) (Optional)

For the cream cheese frosting:
1 (8-ounce) package brick-style cream cheese, softened to room temperature
½ cup (115 grams) unsalted butter, softened to room temperature
2 cups (240 grams) powdered sugar
1 teaspoon pure vanilla extract


Method:
To make the carrot cake:
  1. Preheat oven to 350°F.  Put cupcake papers in the pan.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
  3. In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots into the wet ingredients and mix until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
  5. Fill cupcake papers 3/4 full. Bake at 350°F for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack. 
  6. Once the cakes are cool, frost with cream cheese frosting.

To make the cream cheese frosting:
  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. 
  2. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. 
  3. Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.


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