Carrot Cake Cupcakes with Cream Cheese Frosting
Servings Prep Time
1dozen 15minutes
Cook Time
20 minutes
Servings Prep Time
1dozen 15minutes
Cook Time
20 minutes
Cupcake Batter
  1. Preheat oven to 350 degrees, add cupcake liners to cupcake baking sheet and set aside.
  2. In a large bowl or standing mixer, mix together applesauce, oil, and sugars until well combined.
  3. Add in eggs (one at a time), just until combined. Add in vanilla extract and carrots until combined.
  4. Add in flour and baking soda and mix well until the batter complete.
  5. With a large spoon, scoop the batter into the cupcake liners (filling 3/4 full)
  6. Bake for 20 minutes, or until a toothpick comes out clean or it passes the bounce back test. When you gently press the tops of the cupcakes and the finger print bounces back.
  7. Once done, remove the cupcakes from the pan and leave to completely cool before frosting.
Cream Cheese Frosting
  1. In a stand mixer, add butter, cream cheese, powdered sugar, and vanilla. Whip on medium/high speed for 3-5 minutes.
  2. Add to a frosting bag (w/ a tip of your choice), and circle the frosting onto the cupcake
Recipe Notes

Optional – I ground pecans to sprinkle on top of the frosting, you can also use walnuts.

Frosting – optional, while your frosting is whipping, I like to add a dash of cinnamon.

Store in an air tight container.