Frosted Carrot Cake Cupcakes Recipe

Name: Frosted Carrot Cake Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 ounce) box spice cake mix; ¾ cup fat free egg substitute; ½ cup applesauce; ½ cup fat-free buttermilk; 2 cups carrots, shredded; 1 (8 ounce) can crushed pineapple in juice, drained; ¼ cup dried currant; ½ cup pecans, chopped; 4 ounces light cream cheese (neufchatel); 1 ½ cups confectioners' sugar

Servings: persons

1
Preheat oven to 350 degrees F. Line 24 muffin cups with paper liners.
2
With an electric mixer on low speed, beat the cake mix, egg substitute, applesauce, and buttermilk in a large bowl until blended.
3
Increase the speed to medium and beat until smooth, about 2 minutes.
4
With a rubber spatula, stir in the carrots, pineapple, currants, and 1/4 cup of the pecans.
5
Spoon the batter evenly into the prepared muffing cups.
6
Bake until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
7
Let cool in the pans on a wire rack 10 minutes; remove the cupcakes from the pans and let cool on the racks.
8
To make the frosting, with an electric mixer on low speed, beat the cream cheese in a medium bowl until smooth.
9
Add the confectioner's sugar and beat until smooth.
10
spread about 2 teaspoons of the frosting on each cupcake and sprinkle with 1/2 teaspoons of the remaining pecans.

826

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 (18 1/4 ounce) box spice cake mix, ¾ cup fat free egg substitute, ½ cup applesauce, ½ cup fat-free buttermilk, and more.

Yes, Frosted Carrot Cake Cupcakes 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.

That's it — enjoy your meal!

Frosted Carrot Cake Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions