Description
Delicious and cozy carrot cake cupcakes, infused with cinnamon and pineapple, topped with creamy cream cheese frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- 1 cup granulated sugar
- 2 large eggs
- 1 cup finely grated carrots
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts (optional)
- For the frosting: 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the oil, applesauce, and sugar until combined. Add the eggs one at a time and mix well.
- Stir in the grated carrots and crushed pineapple.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the walnuts if using.
- Fill the cupcake liners about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and brown sugar, mixing until creamy. Stir in the vanilla.
- Frost the cooled cupcakes with the cream cheese frosting. Enjoy!
Notes
Use fresh grated carrots for the best texture. A little extra vanilla enhances the aroma.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 23g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: carrot cake, cupcakes, dessert, baking, family recipe