Carrot Cake Cupcakes Recipe


Nutrition

Cal/Serving: 268
Daily Value: 13%
Servings: 12

Kidney-Friendly, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat7g10%
Saturated4g19%
Carbs51g17%
Fiber3g11%
Sugars38g0%
Protein3g5%
Cholesterol21mg7%
Sodium250mg10%
Calcium65mg7%
Magnesium22mg6%
Potassium138mg4%
Iron1mg5%
Zinc1mg4%
Phosphorus110mg16%
Vitamin A1115IU22%
Vitamin C7mg11%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg8%
Niacin (B3)1mg5%
Vitamin B60mg2%
Folic Acid (B9)8µg2%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K2µg2%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Lemon Olive Oil Cake
This cake highlights the fruit-forward qualities of the olive oil, while balancing out the citrus...
Maple Pulled Pork
Enjoy this easy and delicious maple pulled pork with flavorful spices enhanced by the subtle...
Spicy Vegetarian Chili
This vegetarian chili is hearty and healthy. Start soaking the dried beans for this easy chili...

Carrot Cake Cupcakes
Lindsay S. Nixon

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.

3
Ratings8

INGREDIENTS

For the cream cheese icing :

  • 8 ounces Tofutti cream cheese
  • 1 teaspoon vanilla extract
  • 1/2 cup confectioners' sugar

For the maple icing :

  • 1 cup confectioners' sugar, plus more as needed
  • 3 tablespoons maple syrup
  • 1 teaspoon cinnamon

For the cupcake :

  • Cooking spray
  • 1 1/2 cups whole-wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup raw sugar
  • 1/4 teaspoon salt
  • 1 1/4 teaspoons cinnamon
  • 1 1/2 cups unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 carrot, peeled and shredded

DIRECTIONS

For the cream cheese icing :

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.

For the maple icing :

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.

For the cupcake :

Preheat the oven to 350 degrees.

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.

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.

Recipe Details

Per Serving

Calories: 137

Total carbohydrate: 32.0 g

Dietary fiber: 2.0 g

Sugars: 20.0 g

Protein: 2.0 g


Click here to see more recipes from The Happy Herbivore
.

Servings: 12
Cuisine: Desserts
Special Designations: Vegan, Vegetarian

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human