Carrot Cake Cupcakes with Maple Cream Cheese Frosting
Easy and moist homemade carrot cake cupcakes topped off with smooth cream cheese frosting, lightly flavored with pure maple syrup.
Ingredients
Cupcake Ingredients:
- 1 Tbsp vegetable oil
- 1/4 C applesauce
- 1/4 C granulated sugar
- 3 Tbsp light brown sugar
- 1 large egg
- 1/4 tsp vanilla
- 3/4 C carrots, finely shredded (roughly 2 carrots)
- 1/8 tsp salt
- 3/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- Pinch ground cloves
- 1/2 tsp baking soda
- 1/2 C all purpose flour
Frosting ingredients:
- 8 oz cream cheese, softened
- 1/4 C unsalted butter
- 2 C powdered sugar
- 2-3 Tbsp pure maple syrup
Instructions
- For the cupcakes: Preheat oven to 350°F. Line 6 cavities of a muffin tin.
- Finely shred carrots, set aside.
- In a large bowl, mix together applesauce and vegetable oil, followed by egg and vanilla. Mix in carrots. Mixture will be sloppy. Add remaining dry ingredients and mix until batter is smooth. Using a large cookie scoop, divide batter among prepared liners.
- Bake for 20-22 minutes or until a cake tester inserted comes out clean. Cool in pan for 3-5 minutes before transferring to a wire rack to cool completely.
- Meanwhile, prepare frosting. In a large bowl, beat together cream cheese and butter until smooth. Add powdered sugar, mixing until well incorporated. Finally, add enough maple syrup for desired taste and spreading consistency. Frost and decorate cupcakes as desired.
Notes
An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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