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Carrot Cake Cupcakes
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Carrot Cake Cupcakes

A light, delicious carrot cake that won't make you feel weighed down.
Prep Time15 minutes
Cook Time18 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Keyword: cake, carrots, cupcake, dessert, easy
Servings: 28 cupcakes

Equipment

  • 1 Handmixer
  • 1 Fine Grater
  • 2-3 Muffin Tins

Ingredients

Carrot Cake

  • 3/4 cups Vegetable Oil
  • 3/4 cups Apple Sauce
  • 4 large Eggs
  • 2 cups Flour
  • 2 cups Sugar
  • 2 tsp Baking Soda
  • 2 tsp Salt
  • 2 tsp Cinnamon
  • 2 1/2 cups Grated Carrots

Cream Cheese Frosting

  • 8 oz Cream Cheese softened
  • 4 tbsp Butter room temperature
  • 2 tbsp Milk
  • 2 tsp Vanilla
  • 2-3 cups Powdered Sugar

Instructions

Carrot Cake Cupcakes

  • Combine 3/4 cup oil, 3/4 cup apples sauce and eggs together in a large mixing bowl.
  • Add 2 cups flour, 2 cups sugar, 2 tsp baking soda, 2 tsp salt, and 2 tsp cinnamon. Mix to combine until no lumps.
  • Add in the grated carrots and mix until just combined.
  • Line muffin tins with cupcake papers, then scoop 1/4 cup of the batter into each muffin cup.
  • Bake at 350℉ for 15-18 minutes.
  • Remove cupcakes from muffin tins and allow to cool. Frost with desired frosting.

Cream Cheese Frosting

  • Using a hand mixer, combine the butter and cream cheese together until fluffy.
  • Add in 2 tbsp milk and 2 tsp vanilla and mix to combine.
  • Start by adding 2 cups powdered sugar and mix again. You want to mix in enough powdered sugar to make it sweet and hold its form, but not add so much that it only tastes like the sugar. Depending on how soft your cream cheese and butter are, this could fluctuate.
  • Place frosting on top of the cupcakes and enjoy!

Notes

  • If you want to pipe the frosting onto the cupcakes, you will need to double the frosting recipe.
  • If you don't have muffin tins or cupcake papers, you can easily make this in a 9x13 inch pan. Just increase the baking time to 45-50 minutes.