Apple Carrot Cake Cupcakes

Apple Carrot Cake Cupcakes
Staff Writer
Apple Carrot Cake Cupcakes
Jennie-O
Apple Carrot Cake Cupcakes

Customize boxed carrot cake into applesauce-stuffed cupcakes. Use store-bought cream cheese frosting, or make your own. Recipe courtesy of Jennie-O.

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24
Servings
24
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 21.41-ounce package carrot cake mix
  • 1/2 Cup applesauce
  • 1 16-ounce container cream cheese frosting
  • 1/2 Cup chopped toasted pecans or apple pie filling, for garnish

Directions

Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.

Prepare the cake mix according to package directions. Fill the muffin cups with the batter. Bake according to package directions. Cool.

Using a melon baller, scoop out the center of each cupcake, scooping almost to the bottom of the cupcake. Spoon 1 generous teaspoon of applesauce into each hole. Frost the tops with cream cheese frosting. Sprinkle the cupcakes with chopped pecans. 

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Saturated Fat
1g
4%
Carbohydrate, by difference
4g
3%
Calcium, Ca
1mg
0%
Folate, total
3µg
1%
Magnesium, Mg
1mg
0%
Phosphorus, P
3mg
0%
Sodium, Na
16mg
1%
Water
3g
0%

Apple Shopping Tip

When buying apples, they should be firm, free of bruises, and heavy for their size.

Apple Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.