Moist homemade carrot cake cupcakes, sweetened with a touch of applesauce and topped off with silky cream cheese frosting. A classic springtime dessert, perfect for any occasion!
1/4Clight brown sugar
1 1/2tsp cinnamon
1/4tsp ground nutmeg
1/4 tsp baking powder
1/2 tsp baking soda
1 1/2Call purpose flour
1/4 tsp vanilla extract
Preheat oven to 350°F. Line a standard cupcake pan with 9 liners.
Finely shred carrots, using a hand grater or small food processor.
In a large bowl or stand mixer, beat together vegetable oil with sugars. Mix in egg and vanilla, followed by salt, spices, baking powder and baking soda. Scrape bowl as needed. Add in carrots, mixing until just combined. Mix in flour, followed by applesauce. Mix until fully combined and no streaks remain.
Divide batter equally between prepared liners using a large cookie scoop. Liners should be roughly 2/3 full.
Bake at 350°F for 15-18 minutes or until a toothpick inserted comes out clean. Cool in pan for several minutes or until easy to handle. Transfer to a wire rack to cool completely.
When cupcakes have cooled completely, prepare frosting. In a large bowl or stand mixer, beat together cream cheese and butter until light and fluffy. Add in vanilla, followed by 1 cup of powdered sugar at a time. Beat until fully combined and desired consistency is reached. Transfer frosting to a piping bag fit with a piping tip. Frost and decorate as desired.
Enjoy immediately. If making ahead, cupcakes can be stored at room temperature or chilled in the refrigerator for up to several days.