Carrot Cake Cupcakes with Cream Cheese Frosting
This carrot cake cupcakes recipe leaves you with moist, flavorful cupcakes that are topped with a classic cream cheese frosting.
Prep 20 minutes
Cook 25 minutes
Total 45 minutes
Fat 11
Carbs 32
Protein 3
Yield 12
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup sugar
- ½ cup light brown sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1.5 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup avocado oil or vegetable oil
- 2 large eggs
- ¼ cup applesauce
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1.5 cups shredded carrots we recommend coarsely shredding your own carrots
- 1.5 cups cream cheese frosting we used store-bought
Instructions
- Preheat the oven to 350ºF and spray a muffin tin with nonstick cooking spray.
- In a large mixing bowl add flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg and stir. Set aside.
- In a medium bowl add oil, eggs, applesauce, milk, and vanilla. Use a hand mixer to mix to combine.
- Slowly add the wet mixture to the dry mixture and stir until combined using a spatula until combined.
- Lastly stir in the shredded carrots.
- Fill each muffin well ¾ of the way full (I used a ¼ cup scoop to make sure they are the same size). Bake the cupcakes at 350ºF until a toothpick inserted comes out clean- about 20-25 minutes.
- Allow the cupcakes to cool completely before icing them.
- Enjoy!
Tips & Notes
- I used less oil and added in some applesauce to make it a little more dense.
- Lots of options for add ins, ½ cup chocolate chips, raisins, or walnuts
Nutrition Facts
Calories: 370kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Fiber: 1g | Sugar: 13g