Recipes Desserts

Carrot Cake Cupcakes

Lindsay S. Nixon|

Carrot Cake Cupcakes
3 (4 ratings)
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These cupcakes make a fun treat for kids and adults alike. You can even easily turn this recipe into an actual carrot cake — all you need to do is increase the baking time until a toothpick inserted in the center comes out clean. Whether it's a cupcake or a slice of cake, this recipe is so, so awesome. It's carrot happiness... in ya' mouth! See all dessert recipes.
Servings
12
Ingredients
  • 8 ounce tofutti cream cheese
  • 1 teaspoon vanilla extract
  • 1/2 cup confectioners' sugar
  • 1 cup confectioners' sugar, plus more as needed
  • 3 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • cooking spray
  • 1 1/2 cup whole-wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup raw sugar
  • 1/4 teaspoon salt
  • 1 1/4 teaspoon cinnamon
  • 1 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 carrot, peeled and shredded
Directions
  1. In the bowl of an electric mixer, combine all of the ingredients. Whip on medium speed until the consistency is thick and the icing tastes sweet throughout. Set aside.
  2. In the bowl of an electric mixer, combine all of the ingredients. Whip on medium speed and add additional sugar as needed until the icing is thick and fluffy. Set aside.
  3. Preheat the oven to 350 degrees.
  4. Grease a muffin pan or spray paper liners to prevent sticking and set aside. In a medium-sized bowl, mix the flour, baking powder, baking soda, sugar, salt, and cinnamon. In a large bowl, mix the applesauce, vanilla extract, and carrot. Add the dry ingredients to the wet ingredients in 3-4 batches.
  5. Stir until just combined. Fill cups to the top and bake until a toothpick inserted in the center comes out clean, about 15-25 minutes. Remove from the oven, let cool, and frost.
 
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