Carrot Cake Cupcakes

Info

15 minutes prep18 minutes cook
Yields 12 cupcakes
Dessert
Cake

Equipment

  • Muffin/Cupcake tin
  • Cupcake liners
  • Mixing bowl
  • Whisk
  • Ice cream scoop

Ingredients

  • 1 cup flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/3 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 1/2 cup sugar
  • 1/3 cup brown sugar - lightly packed
  • 2 eggs
  • 1 tsp vanilla - measure with your heart
  • 1 1/2 cup carrots - finely shredded (like 2–3 carrots)
  • Optional: 1 cup walnuts - chopped

Directions

  1. Preheat oven to 350°F, and line cupcake tin with liners.
  2. In medium mixing bowl mix flour, baking soda, baking powder, cinnamon, and salt. Give it a quick whisk and set aside.
  3. In large mixing bowl combine vegetable oil, unsweetened applesauce, granulated sugar, brown sugar, eggs, and vanilla. Whisk until well combined.
  4. Slowly incorporate the flour mixture into the wet mixture.
  5. Once the two are combined, fold in shredded carrots, and optional walnuts.
  6. Using an ice cream scoop or 1/4 cup measuring cup, pour into lined cups until 2/3 full.
  7. Bake at 350°F for 18–20 minutes.
  8. Let the cakes cool completely before gracing them with a heaping dollop of cream cheese frosting.

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