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Simple Carrot Cake Cupcakes with Cream Cheese Frosting
Simple Carrot Cake Cupcakes with Cream Cheese Frosting
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Deliciously spiced carrot cake cupcakes with tangy cream cheese frosting - a sure hit with any crowd!
Ingredients:
  • 4 ounces unsweetened applesauce
  • 0.5 cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1.5 cups freshly grated carrots
  • 0.25 cup raisins
  • 0.25 cup shredded sweetened coconut
  • 0.25 cup crushed pineapple, drained
  • 1 (8 ounce) package cream cheese, at room temperature
  • 0.5 cup unsalted butter, at room temperature
  • 4 cups powdered sugar
  • mini marshmallows, colored sanding sugar, pearl sprinkles, and/or mini chocolate candies as needed
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and line 18 muffin cups with paper liners.
  • In a large bowl, combine sugar, applesauce, oil, eggs, and vanilla with a whisk. Sift in flour, cinnamon, baking soda, baking powder, and salt. Mix well. Stir in grated carrots, raisins, shredded coconut, crushed pineapple, and pecans until fully mixed. Fill muffin cups halfway with batter.
  • Bake in the oven until a toothpick inserted in the centers comes out clean, around 15 minutes. Allow to cool completely for about 30 minutes before serving.
  • Using an electric mixer, blend cream cheese and butter until smooth for the frosting. Gradually incorporate powdered sugar and beat until creamy. Add vanilla and mix well.
  • Ensure cupcakes are fully cooled before frosting to prevent melting. Decorate to your liking.

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