Apple Carrot Cake Cupcakes

Staff Writer
Apple Carrot Cake Cupcakes
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
169
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. 

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.

Nutritional Facts

Total Fat
4g
7%
Sugar
12g
N/A
Saturated Fat
1g
6%
Protein
1g
2%
Carbs
32g
11%
Vitamin A
0.9µg
0.1%
Vitamin C
1mg
2%
Calcium
35mg
3%
Fiber
0.3g
1.4%
Folate (food)
1µg
N/A
Folate equivalent (total)
28µg
7%
Folic acid
16µg
N/A
Iron
0.3mg
1.8%
Magnesium
3mg
1%
Monounsaturated
1g
N/A
Niacin (B3)
0.3mg
1.7%
Phosphorus
72mg
10%
Polyunsaturated
1g
N/A
Potassium
25mg
1%
Sodium
168mg
7%
Sugars, added
12g
N/A