These carrot cake muffins with cream cheese frosting are a deliciously moist treat, filled with warm spices, applesauce, and naturally sweet carrots.
Seriously, you’ll love them!
Even without the frosting on top, they’re such a tasty way to start the day. I can’t get enough of the lightly spiced crumb!
But let’s be honest, the silky vanilla cream cheese frosting takes these muffins to a whole new level!
Why You’ll Love These Carrot Cake Muffins with Cream Cheese Frosting
Irresistible Taste: These muffins offer a delightful blend of moist carrot cake and decadent cream cheese frosting with warm, comforting notes of cinnamon and nutmeg infused in each bite.
Perfect Portion: Enjoy the classic flavors of carrot cake in a convenient, individual-sized muffin format. Ideal for breakfast, snacks, or dessert on the go.
Crowd-Pleaser: These tasty confections appeal to a wide range of tastes and ages with their timeless flavor combination.
Effortless: With simple ingredients and straightforward steps, this recipe is easy for bakers of all skill levels.
Ingredients
- All-Purpose Flour: The foundation of your muffins, providing structure and texture.
- Baking Soda & Powder: They help your muffins rise to fluffy perfection.
- Ground Cinnamon, Ginger & Nutmeg: Warm, aromatic spices that infuse your muffins with cozy flavors.
- Salt & Vanilla: Balance the sweetness and enhance all the delightful tastes.
- Large Eggs: Bind the ingredients together while adding moisture and richness.
- Granulated & Brown Sugar: Bring the perfect amount of sweetness and moisture to the crumb.
- Unsweetened Applesauce: A healthier alternative to oil, keeping your muffins moist and tender.
- Sour Cream: For a hint of tang and to keep things moist.
- Grated Carrot: Freshly grated carrots are the star ingredient. They add natural sweetness, moisture, and a pop of color.
- Cream Cheese Frosting: A luscious blend of cream cheese, butter, vanilla extract, and powdered sugar. It’s optional, but recommened!
How to Make Carrot Cake Muffins with Cream Cheese Frosting
These tasty muffins are easy to make, portable, and guaranteed to impress your family and friends.
Just follow these simple steps:
1. PREP: Line a 12-cup muffin tin with paper liners and preheat the oven to 425°F (220°C).
2. WHISK: Combine the flour, baking powder, baking soda, orange zest, cinnamon, ginger, nutmeg, and salt in a medium bowl.
3. MIX: Whisk the eggs, applesauce, and sugars until smooth. Stir in the sour cream and vanilla.
4. FOLD: Gradually fold half of the dry ingredients into the wet mixture. Toss the grated carrot in the remaining flour, then fold into the batter.
5. BAKE: Fill the liners and bake at 425°F for 5 minutes, then reduce to 350°F and bake for 15-20 minutes until a toothpick comes out clean. Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack.
6. FROST: Beat the cream cheese and butter until smooth, then blend in the vanilla and powdered sugar. Frost the cooled muffins.
7. SERVE: Refrigerate for 10-15 minutes before serving. Enjoy!
Tips For the Best Carrot Cake Muffins with Cream Cheese Frosting
I love how these muffins are packed with wholesome ingredients like freshly grated carrots and unsweetened applesauce, giving them a delightful texture and a sneaky veggie boost.
And the blend of cinnamon and nutmeg fills your kitchen with the most inviting aroma as they bake.
Ready to get started?! Me too. But let’s go over a few handy tips first:
- Freshly grate the carrots. Use a box grater or food processor to finely grate the carrots. Then, roughly chop them to ensure they cook evenly. Stay away from pre-shredded carrots, which are thick, hard, and dry.
- Use room-temperature dairy and eggs. Soften the cream cheese to room temperature for the best frosting consistency. Use room-temperature eggs so they incorporate better into the batter.
- Don’t overmix the batter. Gently fold the dry ingredients into the wet mixture to prevent overmixing. Otherwise, the muffins will be tough.
- Cooling tips. Allow the muffins to cool in the pan for a few minutes. Then, you can transfer them to a wire rack to finish. This helps prevent sticking and promotes even cooling.
- Variations. Add chopped nuts, chocolate chips, or raisins for texture and flavor. I like to soak the raisins in hot tea first so they plump up!
How to Store
Whether you’re enjoying these carrot cake muffins for breakfast, as an afternoon treat, or even as a sneaky late-night indulgence (I won’t tell!), they’re sure to bring a smile to your face.
But before you add that frosting, read these storage tips.
To Store: Place frosted muffins in an airtight container and refrigerate for up to 3 days. Let them come to room temperature before serving for the best taste and texture.
To Freeze: Wrap unfrosted muffins individually in plastic wrap and place them in a freezer bag for up to 3 months. Thaw overnight in the refrigerator and frost before serving.
More Delicious Muffin Recipes You Have to Try
Gingerbread Muffins
Peach Streusel Muffins
Pumpkin Banana Muffins
White Chocolate Raspberry Muffins
Carrot Cake Muffins with Cream Cheese Frosting
12
servings20
minutes20
minutes244
kcalThese carrot cake muffins with cream cheese frosting are a deliciously moist treat, filled with warm spices, applesauce, and naturally sweet carrots.
Ingredients
- For the Muffins
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon orange zest, optional
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs
3/4 cup unsweetened applesauce
3/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup sour cream
2 teaspoons vanilla extract
1 1/2 cups grated carrot, roughly chopped (about 3 medium carrots)
- For the Cream Cheese Frosting
1/4 cup cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 1/2-2 cups powdered sugar
Instructions
- Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners and set aside.
- Make the muffins: In a medium bowl, whisk the flour, baking powder, baking soda, orange zest, cinnamon, ginger, nutmeg, and salt until well combined.
- In a separate large bowl, whisk the eggs, applesauce, and sugars until smooth. Stir in the sour cream and vanilla.
- Gently fold half of the dry ingredients into the wet mixture until mostly combined. Toss the grated carrot in the flour until well coated, then stir into the batter until just combined.
- Spoon the batter into the liners, filling each all the way to the top. Bake for 5 minutes, then reduce the oven temperature to 350°F (175°C). Continue baking for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool the muffins in the tin for about 10 minutes before moving to a wire rack to cool completely.
- Make the frosting: Beat the cream cheese and butter until smooth. Then, slowly blend in the vanilla and 1 1/2 cups of powdered sugar. Add more sugar, as needed, to reach the desired consistency.
- Once the muffins are cool, spread or pipe the cream cheese frosting on top. Chill for 10-15 minutes, then serve and enjoy!
Notes
- Do not open the door when reducing the heat. The initial high heat gives them height, while the lower temp ensures even cooking.