Description
Moist and flavorful carrot cupcakes topped with a creamy frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup grated carrots
- 3/4 cup unsweetened applesauce
- 2 large eggs
- 1/4 cup unsalted butter
- 1/4 cup golden raisins
- 8 ounces cream cheese (softened at room temperature)
- 1/4 cup unsalted butter (softened at room temperature)
- 1 teaspoon vanilla extract
- 1/4 cup honey
- 1/4 cup powdered sugar (optional)
Instructions
- Preheat the oven to 350 degrees F and line a 24-cup mini muffin tin with mini cupcake liners.
- Add the flour, brown sugar, cinnamon, baking powder, baking soda, and salt to a medium bowl and whisk to combine. Add the rest of the cupcake ingredients and stir gently with a spatula to combine well.
- Very lightly spray the cupcake liners with nonstick spray. (They may stick to the cupcakes otherwise.)
- Fill the cupcake liners to the brim, using about 1 1/2 tablespoons batter each. Bake for 16-20 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out clean.
- Remove from oven, cool in the pan for 2 minutes, and transfer to a wire rack to cool fully.
- Add the frosting ingredients to a large bowl. Beat well with an electric mixer to make a smooth, lump-free frosting. Spread on with a knife or transfer the frosting to a plastic storage bag, cut off one corner, and pipe on frosting. Add sprinkles if desired.
Notes
- Store cupcakes in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg