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.
Course Dessert
Cuisine American
Keyword carrot cake cookies, cupcakes
Prep Time 15 minutesminutes
Cook Time 18 minutesminutes
Servings 12
Calories 161kcal
Author Kelly | Typically Simple
Ingredients
1cFlour
1tspBaking Soda
2tspground cinnamon
1/4tspSalt
1/3cVegetable Oil
1/4cunsweetened applesauce
1/4cBrown Sugar
1/2cSugar
2Eggs
1tsppure vanilla extract
1 1/2cfinely grated carrots
Instructions
Preheat oven to 350.
Place 12 liners in a cupcake pan.
Combine flour, baking soda, ground cinnamon, and salt in a bowl. Set aside.
Using a hand mixer on medium speed, beat together the oil, applesauce, brown sugar, sugar, eggs, and vanilla until well combined.
Add dry ingredients and beat on medium speed.
Chop carrots in the mini food processor and fold into batter.