How to Make Simple Carrot Cake Cupcakes with Cream Cheese Frosting - A Step-by-Step Guide

Carrot cake is a beloved classic dessert that is a perfect combination of sweet and earthy flavors. The addition of shredded carrots adds moisture and a unique texture to the cake, making it a fan favorite for many. But what if you could enjoy all the deliciousness of a carrot cake in a convenient, handheld form? That's where these Simple Carrot Cake Cupcakes with Cream Cheese Frosting come in!

These cupcakes are the perfect treat for any occasion, whether it's a special celebration o...

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Ingredients

  • 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)
  • 1 (8 ounce) package cream cheese, at room temperature
  • ½ cup unsalted butter, at room temperature
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • mini marshmallows, colored sanding sugar, pearl sprinkles, and/or mini chocolate candies as needed

Information

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 15 mins
  • Servings: 18
  • Yield: 18 cupcakes

  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  • 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.
  • 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.
  • 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.
  • Frost cupcakes when they are completely cool; if they are even slightly warm, the frosting will melt. Decorate as desired.
  • Nutrition

    337 cal.

    • Total Fat: 16g
    • Saturated Fat: 7g
    • Cholesterol: 48mg
    • Sodium: 163mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 1g
    • Protein: 3g
    • Potassium: 68mg