Carrot Cake Cupcakes with Cream Cheese Frosting - Tender, soft perfectly spiced cupcakes topped off with a fluffy cream cheese frosting!
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 24cupcakes
Author Rob
Ingredients
For The Cupcakes
2cups all purpose flour
1 ½tsps baking soda
1tspbaking powder
1tbspground cinnamon
⅛ tspallspice
½tspsalt
⅔cupvegetable oil
½cupunsweetened applesauce
⅔cupbrown sugar
1cupgranulated sugar
4large eggs
2tsp pure vanilla extract
6medium/large carrots; grated
For The Cream Cheese Frosting
28 oz pkg.cream cheese
6cupspowdered sugar
1tbspwater
Instructions
For Cupcakes:1. Preheat oven to 350°F. Line a 24 count muffin tin with double paper liners. Set aside.2. Combine flour, baking soda, baking powder, cinnamon, and salt. Set aside.3. In a large bowl, beat oil, applesauce, brown sugar, granulated sugar, eggs, and vanilla extract until thoroughly combined. Add dry ingredients and beat until combined. Stir in carrots.4. Divide batter evenly among 24 muffin cups. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Cool for 10 minutes, then remove cupcakes to a wire rack to cool completely.For Icing:1. In a stand mixer add cream cheese and 1 tablespoon water. Place on low speed until cream cheese is smooth. Slowly add in 1/2 cup of powdered sugar at a time with paddle attachment. Once the sugar is all added speed up mixer to medium. Once the cream cheese icing is thick and stands on it's own its ready. If it doesn't stand on it's own add more sugar.Place into a piping bag with star tip. Ice cupcakes. Keep refrigerated after icing.