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–+ servings

Carrot Cake Cupcakes

Delicious fluffy carrot cake cupcakes topped with cream cheese frosting, perfect for Easter or any celebration!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Nutrition 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 ounces cream cheese room temperature
  • 2 tablespoons sour cream room temperature
  • 0.25 cup sugar
  • 1 teaspoon vanilla

Method
 

Preparation Steps
  1. Preheat oven to 350°F. Line muffin pan with liners.
  2. In a large bowl, beat egg, applesauce, oil, sugars, and vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots and nuts. Divide batter evenly into muffin tins.
  3. In a separate bowl, beat cream cheese, sour cream, sugar, vanilla, and egg until smooth. Spoon over the batter in muffin tins.
  4. Bake for 18-25 minutes until set. Cool completely and chill in refrigerator for at least 1 hour.
  5. In a mixing bowl, beat butter and cream cheese until fluffy. Gradually add powdered sugar and vanilla. Frost cooled cupcakes.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg

Notes

Enjoy these moist and flavorful cupcakes with cream cheese frosting, perfect for spring celebrations!
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