Carrot Cake Cupcakes

Carrot cake cupcakes topped with cream cheese frosting are the best springtime dessert. Instead of making a whole carrot cake, make a batch of these cupcakes that are easy to share and even easier to eat.

What I love about this recipe is that the cupcakes are easy to make, and they have a deliciously moist crumb and just the right amount of grated carrots, spices, and chopped walnuts. They really do have the best texture.

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup brown sugar, firmly packed
• ½ cup unsweetened applesauce
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 2 eggs
• 2 cups shredded carrots, about 3 medium carrots
• ½ cup chopped walnuts

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 2 teaspoon vanilla extract
• Chopped walnuts, for decoration (optional)