Carrot Cake Cupcakes

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 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
  •   carrot, peeled and shredded

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.

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.

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