Simple Carrot Cake Cupcakes with Cream Cheese Frosting
Description
These carrot cake cupcakes are tender, lightly spiced, and full of flavor are topped with a sweet, slightly tangy cream cheese frosting, making they a guaranteed crowd-pleaser.
Ingredients
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1 cup white sugar
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4 ounces unsweetened applesauce
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1/2 cup vegetable oil
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2 large eggs, at room temperature
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1 teaspoon vanilla extract
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1 cup all-purpose flour
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1 teaspoon ground cinnamon
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1 1/2 cups freshly grated carrots
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1/4 cup raisins
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1/4 cup shredded sweetened coconut
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1/4 cup crushed pineapple, drained
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1/4 cup chopped pecans
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1 (8 ounce) package cream cheese, at room temperature
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1/2 cup unsalted butter, at room temperature
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4 cups powdered sugar
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2 teaspoons vanilla extract
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mini marshmallows, colored sanding sugar, pearl sprinkles, and/or mini chocolate candies as needed
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
2
Whisk together sugar, applesauce, oil, eggs, and vanilla for cupcakes in a large bowl. Sift in flour, cinnamon, baking soda, baking powder, and salt; mix until well combined. Add grated carrots, raisins, shredded coconut, crushed pineapple, and pecans; mix until fully incorporated. Scoop batter into the prepared muffin cups, filling halfway.
3
Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 15 minutes. Remove from the oven and cool completely, about 30 minutes.
4
Meanwhile, beat cream cheese and butter for frosting with an electric mixer until smooth. Gradually mix in powdered sugar and beat until creamy. Mix in vanilla.
5
Frost cupcakes when they are completely cool; if they are even slightly warm, the frosting will melt. Decorate as desired.