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Light Carrot Cake Cupcakes With Cream Cheese Frosting Recipe

Ingredients

How to make it

  • 1. Preheat oven to 350. Place cupcake liners in muffins tins.
  • 2. Place grated carrots into a large mixing bowl and set aside.
  • 3. Put flours, sugars, baking powder, baking soda, allspice, nutmeg, cinnamon, and salt into the bowl of a food processor or stand mixer. Pulse or mix for about for about 10 seconds. Add the flour mixture to the grated carrots and toss to coat.
  • 4. Next add the sugars, eggs, yogurt, and applesauce to the bowl of the food processor/stand mixer and pulse/beat until creamy. Add in the oil and mix until well-combined.
  • 5. Pour the sugar mixture in the carrots and stir until just moistened.
  • 6. Fill cupcake liners about 2/3 full and bake for 20-30 minutes or until toothpick inserted into the center comes out clean.
  • 7. Remove cupcakes to wire rack and allow to cool completely.

  • Preparing the Frosting

  • 1. Using a stand mixer, beat cream cheese and butter together until blended. Add in the vanilla and salt and beat until smooth. Add in the confectioner's sugar a 1/2 cup at a time and beat until smooth and creamy.
  • 2. Refrigerate for at least 10 minutes before frosting cupcakes.
  • 3. Store leftover cupcakes in refrigerator.

Reviews & Comments 2

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  • goutcreole 12 years ago
    sounds great and perfect for the recipe i have been looking for. will reduce the sugar though as i am not a fan of sweet cakes. thanks for posting
    Was this review helpful? Yes Flag
  • DetroitTokyo 12 years ago
    sounds yummy & looks cute :)
    Was this review helpful? Yes Flag

The Cook

akitchenaddiction Minneapolis, Minnesota

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