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Super moist carrot cake starts with freshly grated carrots! These carrot cake cupcakes are tender, lightly spiced, and full of flavor. Paired with a sweet and slightly tangy cream cheese frosting, they’re a guaranteed crowd-pleaser that will take any spring celebration from good to great! Customize your mix-ins and decorate as desired.
Ingredients
Decorations
- mini marshmallows, colored sanding sugar, pearl sprinkles, and/or mini chocolate candies as needed
Cream Cheese Frosting
- 1 (8 ounce) package cream cheese, at room temperature
- ½ cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Cupcakes
- 1 cup white sugar
- 4 ounces unsweetened applesauce
- ½ cup vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups freshly grated carrots
- ¼ cup raisins (Optional)
- ¼ cup shredded sweetened coconut (Optional)
- ¼ cup crushed pineapple, drained (Optional)
- ¼ cup chopped pecans (Optional)
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
Step 2
Whisk together sugar, applesauce, oil, eggs, and vanilla for cupcakes in a large bowl. Sift in flour, cinnamon, baking soda, baking powder, and salt; mix until well combined. Add grated carrots, raisins, shredded coconut, crushed pineapple, and pecans; mix until fully incorporated. Scoop batter into the prepared muffin cups, filling halfway.
Step 3
Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 15 minutes. Remove from the oven and cool completely, about 30 minutes.
Step 4
Meanwhile, beat cream cheese and butter for frosting with an electric mixer until smooth. Gradually mix in powdered sugar and beat until creamy. Mix in vanilla.
Step 5
Frost cupcakes when they are completely cool; if they are even slightly warm, the frosting will melt. Decorate as desired.
Cook’s Notes:
Three to four large carrots should yield 1 ½ cups grated.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 18 | |
| Calories 337 | |
| % Daily Value * | |
| Total Fat16g | 21% |
| Saturated Fat7g | 33% |
| Cholesterol48mg | 16% |
| Sodium163mg | 7% |
| Total Carbohydrate46g | 17% |
| Dietary Fiber1g | 2% |
| Protein3g | |
| Potassium68mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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