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carrot cake cupcakes

Sweet and moist carrot cake cupcakes topped with cream cheese frosting, perfect for Easter or a special occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large egg
  • 0.25 cup unsweetened applesauce
  • 0.25 cup vegetable oil
  • 0.25 cup brown sugar
  • 0.25 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 0.5 cup all purpose flour
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.5 teaspoon cinnamon
  • 0.5 cup shredded carrots
  • 0.5 cup chopped pecans or walnuts optional
  • 8 oz cream cheese room temperature
  • 2 tablespoons sour cream room temperature
  • 0.25 cup sugar
  • 1 teaspoon vanilla
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation Steps
  1. Preheat oven to 350°F. Line muffin pan with liners.
  2. Mix eggs, applesauce, oil, sugars, and vanilla in a large bowl. Add flour, baking soda, baking powder, salt, and cinnamon. Fold in grated carrots and chopped nuts if using. Fill muffin cups about 2/3 full.
  3. Prepare the cream cheese frosting by beating cream cheese, sour cream, butter, sugar, and vanilla until smooth. Chill slightly before piping.
  4. Bake cupcakes for 18-25 minutes until a toothpick inserted comes out clean. Cool completely before frosting.
  5. Frost cooled cupcakes with cream cheese frosting and decorate as desired.

Notes

These cupcakes are moist, flavorful, and perfect for spring celebrations.