Simple Carrot Cake Cupcakes with Cream Cheese Frosting

Be the first to rate & review!
1 Photo

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.

Submitted by eatcakebemerry
Published on March 24, 2022
1
Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
30 mins
Total Time:
1 hr 15 mins
Servings:
18
Yield:
18 cupcakes
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

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)

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

Decorations:

  • mini marshmallows, colored sanding sugar, pearl sprinkles, and/or mini chocolate candies as needed

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

  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.

  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.

  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.

  5. Frost cupcakes when they are completely cool; if they are even slightly warm, the frosting will melt. Decorate as desired.

    Beautifully decorated carrot cake cupcake with cream cheese frosting and edible floral decorations on top
    Simple Carrot Cake Cupcakes with Cream Cheese Frosting. Allrecipes

Cook's Notes:

Three to four large carrots should yield 1 ½ cups grated.

The mix-ins are optional. If you're a carrot cake purist, leave them out. Or, use what we suggest, or substitute whatever you want!

To make ahead, refrigerate the frosting overnight. Allow to come to room temperature before frosting cupcakes.

Nutrition Facts (per serving)

337 Calories
16g Fat
46g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 337
% Daily Value *
Total Fat 16g 21%
Saturated Fat 7g 33%
Cholesterol 48mg 16%
Sodium 163mg 7%
Total Carbohydrate 46g 17%
Dietary Fiber 1g 2%
Protein 3g 5%
Potassium 68mg 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.