Description
Carrot Cake Cupcakes
Ingredients
For the Cupcakes:
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
3/4 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups grated carrots
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
Directions
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl.
Mix vegetable oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract in a separate bowl. Gradually fold in the dry ingredients.
Stir in grated carrots until evenly distributed.
Scoop batter into liners, filling each about 3/4 full. Bake for 20-22 minutes or until a toothpick comes out clean. Let cool completely.
Prepare frosting: Beat cream cheese and butter together until smooth. Add powdered sugar and vanilla, beating until fluffy.
Frost cooled cupcakes and top with carrot cake crumbs or your favorite toppings.
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12 cupcakes
Calories: 310 kcal per cupcake
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