Carrot Cake Cupcakes with Cream Cheese Frosting
Easy Carrot Cake Cupcakes with cream cheese frosting from scratch!
Servings: 12
Calories:
Equipment
- standard size muffin tin
Ingredients
Dry cupcake ingredients:
- 1 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet cupcake ingredients:
- 1/4 cup vegetable oil
- 1 cup light brown sugar firmly packed
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla
- 1 1/2 cups finely shredded carrots approx. 3 large carrots
The frosting:
- 8 ounce cream cheese brick softened to room temperature
- 1/2 stick butter softened to room temperature
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1/4 cup finely chopped pecans
Instructions
The Cupcakes:
- Preheat the oven to 350°.
- Using a vegetable peeler, remove the outer layer from the carrot then shred using the finest holes on a box grater.
- In a small bowl whisk the flour, baking soda, baking powder, salt and cinnamon then set aside.
- In a medium bowl blend by hand the vegetable oil, brown sugar, eggs, unsweetened applesauce, vanilla and grated carrots. NOTE: using a mixer will make the cupcakes dense.
- Gradually fold the flour mixture into the wet mixture just until it’s combined without overmixing.
- Grease a muffin tin OR line with papers then divide the batter between them about 2/3 of the way up each. Bake 18-20 minutes or until toothpick inserted comes out clean. Cool completely.
The Frosting:
- Using a hand mixer, combine the frosting ingredients (be sure the butter and cream cheese are room temp).
- Frost the cupcakes and sprinkle with finely chopped pecans.
Notes
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