Carrot Cake Cupcakes

Carrot Cake Cupcakes

Total Time:
50 mins
Prep Time:
30 mins
Cook Time:
20 mins
Yield:
12 servings
Dish Size:
Muffin pan
print this recipe
February 3, 2015

Ingredients

  • 2 eggs
  • 6 tablespoons vegetable oil
  • 1/4 cup applesauce
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 1/2 teaspoons vanilla
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 3/4 teaspoon nutmeg
  • 1/2 cup raisins
  • 2 cups grated carrots

Cream Cheese Frosting:

  • 1/2 cup butter, room temperature
  • 3/4 cup cream cheese, room temperature
  • 1 tablespoon flour
  • 2 tablespoons vanilla
  • 1/2 teaspoon almond
  • 1/4 teaspoon salt
  • 5 cups powdered sugar

Directions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together the eggs, oil, applesauce, sugars and vanilla until smooth. Slowly blend in all dry ingredients. Stir in raisins and carrots. 
  3. Line your temp-tations® muffin pan with cupcake papers. Fill 2/3 full with batter. Bake for 18-20 minutes or until centers are set. Cool completely before frosting.
  4. For the frosting, blend butter and cream cheese until light and fluffy. Slowly blend in flour, vanilla, almond and salt. Add in powdered sugar and blend until smooth. 
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