Carrot Cake Cupcakes Recipe: A Sweet Spring Treat

With a hint of cinnamon and a slightly sweet cream cheese frosting, these carrot cake cupcakes are a delicious dessert to serve for Easter or even at a spring brunch.

Hi there! It’s Kelly from Typically Simple and I’m back this month with another yummy dessert recipe. For as long as I can remember, carrot cake has always been one of my favorite types of cakes to eat. It could be that I just really like the cream cheese frosting, but I do love the yummy carrot cake part, too! Especially when there are walnuts mixed in!

For some reason, I’m always a little intimidated when it comes to baking things from scratch. I’m more of a cake mix, add a few eggs and some water, kind of baker. But lately, I’ve been trying my hand at baking different dessert recipes without a box mix. And this carrot cake cupcake recipe was really quite simple!

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Carrot Cake Cupcakes Recipe

Supplies

• mixing bowls
• hand mixer
• spoons or rubber spatula
• mini food processor
• cupcake pan
• cupcake liners
• piping bag

Ingredients

• 1 cup flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/4 tsp salt
• 1/3 cup vegetable or canola oil
• 1/4 cup unsweetened applesauce
• 1/4 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 tsp pure vanilla extract
• 1 and 1/2 cups finely grated carrots

Preheat oven to 350.

In a large mixing bowl, combine the flour, baking soda, cinnamon, and baking soda.

In a different mixing bowl, use a hand mixer on medium speed to combine the oil, applesauce, brown sugar, granulated sugar, eggs, and vanilla extract. Add dry ingredients and mix on medium until combined.

Using the mini food processor, chop the carrots until they are finely grated. Fold into batter.

Place cupcake liners in pan with 12 cups and divide the batter evenly.

Bake for 18-20 minutes or until a toothpick inserted into a cupcake comes out clean.

Cool completely, then ice with your favorite cream cheese frosting.

You can use a piping bag or even a ziplock bag with a little bit of the corner snipped off to frost the cupcakes. A butter knife or rubber spatula would also work.

Store cupcakes in an airtight container in the refrigerator. You can bring them to room temperature or serve them right out of the fridge. They are delicious either way! And like the Monster Cookie Bars Recipe I shared last month, you might even indulge a little by having one of these cupcakes with your morning coffee!

Here are a few more treat ideas you might like:

Homemade Peanut Butter Eggs

Strawberry Cheesecake Bites

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With a passion for teaching, crafting, and photography, Kelly created a blog that weaves them all together. From easy dinner recipes to quick DIY projects, Typically Simple provides creative inspiration for cooking and baking, crafting with kids, home decor, organization and more. A classroom teacher for seven years, Kelly now stays at home with her very energetic little boy. Armed with her hot glue gun and a cup of coffee, she enjoys working on craft and DIY projects during nap-time. You might also find her taste-testing new recipes in the kitchen!

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