Carrot Cake Cupcakes

Staff Writer
Carrot Cake Cupcakes
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
280
Calories Per Serving
Deliver Ingredients
Makes
12 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
  • 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.

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.

Nutritional Facts

Total Fat
8g
12%
Sugar
38g
N/A
Saturated Fat
4g
19%
Cholesterol
21mg
7%
Protein
3g
5%
Carbs
52g
17%
Vitamin A
112µg
12%
Vitamin C
7mg
11%
Vitamin D
0.1µg
N/A
Vitamin E
0.2mg
1.1%
Vitamin K
2µg
2%
Calcium
65mg
6%
Fiber
3g
11%
Folate (food)
8µg
N/A
Folate equivalent (total)
8µg
2%
Iron
0.8mg
4.5%
Magnesium
22mg
6%
Monounsaturated
2g
N/A
Niacin (B3)
0.9mg
4.6%
Phosphorus
110mg
16%
Polyunsaturated
0.8g
N/A
Potassium
138mg
4%
Riboflavin (B2)
0.1mg
7.9%
Sodium
255mg
11%
Sugars, added
34g
N/A
Zinc
0.6mg
4.3%

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