Easy Carrot Cake Cupcakes Recipe with Cream Cheese Frosting

Name: Easy Carrot Cake Cupcakes Recipe with Cream Cheese Frosting
Total time: 1 hr 15 mins
Ingredients: 1 cup white sugar; 4 ounces unsweetened applesauce; 0.5 cup vegetable oil; 2 large eggs, at room temperature; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoon baking soda; 0.5 teaspoon baking powder; 0.25 teaspoon salt; 1.5 cups freshly grated carrots; 0.25 cup raisins; 0.25 cup shredded sweetened coconut; 0.25 cup crushed pineapple, drained; 0.25 cup chopped pecans; 1 (8 ounce) package cream cheese, at room temperature; 0.5 cup unsalted butter, at room temperature; 4 cups powdered sugar; 2 teaspoons vanilla extract; mini marshmallows, colored sanding sugar, pearl sprinkles, and/or mini chocolate candies as needed

Start with freshly grated carrots for a super moist carrot cake! These carrot cake cupcakes are tender, lightly spiced, and packed with flavor. The sweet and tangy cream cheese frosting makes them perfect for any spring celebration. Customize your cupcakes with your favorite mix-ins and decorations.

Total time1 hr 15 mins
Prep time30 mins
Cook time15 mins
Yield18 cupcakes, 18

Adjust servings

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Servings

Instructions

Preheat your oven to 350°F (175°C). Line 18 muffin cups with paper liners for easy removal.
In a large bowl, whisk together sugar, applesauce, oil, eggs, and vanilla for the cupcakes. Sift in the flour, cinnamon, baking soda, baking powder, and salt. Mix until everything is well combined. Gently fold in the grated carrots, raisins, shredded coconut, crushed pineapple, and pecans until evenly distributed. Fill each muffin cup halfway with batter.
Bake in the preheated oven for approximately 15 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cupcakes cool completely for about 30 minutes.
While the cupcakes cool, prepare the cream cheese frosting. Beat cream cheese and butter with an electric mixer until smooth and creamy. Gradually add powdered sugar and continue beating until light and fluffy. Stir in the vanilla extract.
Once the cupcakes are completely cool, frost them generously. If the cupcakes are even slightly warm, the frosting will melt. Decorate your cupcakes as desired.

Nutrition

Calories: 337 kcal
Fat Content: 16 g
Fiber Content: 1 g
Sodium Content: 163 mg
Protein Content: 3 g
Cholesterol Content: 48 mg
Carbohydrate Content: 46 g
Saturated Fat Content: 7 g
Unsaturated Fat Content: 0 g