Carrot Cake Cupcakes are moist, fluffy, and full of delicious spiced carrot cake flavor! This easy one-bowl cupcake recipe includes our favorite cream cheese frosting.
Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
In a large bowl, stir together flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice and salt.
Add applesauce, crushed pineapple, vegetable oil, eggs, and vanilla. Use a hand mixer to beat on a medium speed until smooth. This should take just 1 to 2 minutes.
Use a rubber spatula to stir in shredded carrots, walnuts, and raisins (if using) until just combined.
Fill each cupcake 2/3 full. Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.
Cream Cheese Frosting
Use a hand mixer to beat cream cheese and butter together for 1 minute until light and fluffy. Add in vanilla extract and mix until combined, about 10 seconds.
Slowly add in powdered sugar, one half cup at a time until smooth, mixing between additions. Use to frost completely cooled cakes. Store frosting and/or frosted cake in the refrigerator.