Carrot Cupcakes with Cream Cheese Frosting Recipe

Name: Carrot Cupcakes with Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 3 eggs plus 1 egg white; 1-1/4 cups sugar; 1 cup vegetable or canola oil; 1/2 cup applesauce; 2 tsp. ground cinnamon; 1/4 tsp. ground nutmeg; 1/4 tsp. salt; 1 tsp. CALUMET Baking Powder; 1 tsp. baking soda; 2 cups all-purpose flour; 2 cups grated carrots; 1/2 cup crushed pineapple, including juice; 2/3 cup crushed pecans (optional); Cream Cheese Frosting:; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1/2 cup (1 stick) butter, softened; 1 tsp. vanilla extract; 4 cups powdered sugar; 2 to 3 Tbsp. milk

Servings: persons

Cake:
3 eggs plus 1 egg white
1-1/4 cups sugar
1 cup vegetable or canola oil
1/2 cup applesauce
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 tsp. CALUMET Baking Powder
1 tsp. baking soda
2 cups all-purpose flour
2 cups grated carrots
1/2 cup crushed pineapple, including juice
2/3 cup crushed pecans (optional)
Cream Cheese Frosting:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup (1 stick) butter, softened
1 tsp. vanilla extract
4 cups powdered sugar
2 to 3 Tbsp. milk

1
Preheat oven to 350 degrees F.
2
Cake: In a mixing bowl, combine eggs, egg white, sugar, oil, and applesauce.
3
In a separate bowl combine all dry ingredients.
4
Add egg mixture to dry ingredients and beat all together.
5
Add carrots, pineapple, and pecans (optional), and mix again.
6
Spoon into 24 lined muffin cups; filling about 2/3 full.
7
Place pan on the middle oven rack and bake for 20 minutes, until a toothpick inserted into the middle comes out clean.
8
Remove from the oven and let cool for 5 minutes and then remove from the pan.
9
Allow cupcakes to cool completely on wire racks before frosting.
10
Frosting: In a large mixing bowl cream together butter, cream cheese, and vanilla extract.
11
Gradually beat in powdered sugar.
12
Add milk to desired consistency.
13
(Dont make it too thin or it will slide off the cupcakes.)
14
Frost cupcakes with a small spatula or use your favorite pastry tip and bag.
15
Garnish with crushed pecans, if desired.

2038

kcal

Calories

123

Fat

222

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Cake:, 3 eggs plus 1 egg white, 1-1/4 cups sugar, 1 cup vegetable or canola oil, and more.

Yes, Carrot Cupcakes with Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cupcakes with Cream Cheese Frosting

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