Simple Carrot Cake Cupcakes with Cream Cheese Frosting

These carrot cake cupcakes are tender, lightly spiced, and full of flavor are topped with a sweet, slightly tangy cream cheese frosting, making they a guaranteed crowd-pleaser.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 337 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 cup all-purpose flour
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1 (8 ounce) package cream cheese, at room temperature
• 2 large eggs, at room temperature
• 4 cups powdered sugar
• 4 ounces unsweetened applesauce
• 0.25 teaspoon salt
• 0.5 cup vegetable oil
• 0.5 teaspoon baking powder
• 0.25 cup chopped pecans
• 0.5 cup unsalted butter, at room temperature
• 0.25 cup raisins
• 0.25 cup crushed pineapple, drained
• 1.5 cups freshly grated carrots
• 0.25 cup shredded sweetened coconut
• mini marshmallows, colored sanding sugar, pearl sprinkles, and/or mini chocolate

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

Step 2

Whisk together sugar, applesauce, oil, eggs, and vanilla for cupcakes in a large bowl. Sift in flour, cinnamon, baking soda, baking powder, and salt; mix until well combined. Add grated carrots, raisins, shredded coconut, crushed pineapple, and pecans; mix until fully incorporated. Scoop batter into the prepared muffin cups, filling halfway.

Step 3

Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 15 minutes. Remove from the oven and cool completely, about 30 minutes.

Step 4

Meanwhile, beat cream cheese and butter for frosting with an electric mixer until smooth. Gradually mix in powdered sugar and beat until creamy. Mix in vanilla.

Step 5

Frost cupcakes when they are completely cool; if they are even slightly warm, the frosting will melt. Decorate as desired.