Carrot Cake Cupcakes

Carrot Cake Cupcakes
Staff Writer
Carrot Cake Cupcakes
Lindsay S. Nixon
Carrot Cake Cupcakes

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.

12
Servings
399
Calories Per Serving
Deliver Ingredients

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
  • 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.

Nutritional Facts

Total Fat
21g
30%
Sugar
12g
13%
Saturated Fat
7g
29%
Cholesterol
17mg
6%
Carbohydrate, by difference
52g
40%
Protein
5g
11%
Vitamin A, RAE
57µg
8%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
38mg
4%
Choline, total
6mg
1%
Fiber, total dietary
7g
28%
Folate, total
22µg
6%
Iron, Fe
2mg
11%
Magnesium, Mg
12mg
4%
Niacin
1mg
7%
Phosphorus, P
114mg
16%
Selenium, Se
7µg
13%
Sodium, Na
227mg
15%
Water
37g
1%
Zinc, Zn
1mg
13%

Carrot Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Carrot Cake Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.