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Moist Carrot Cupcakes

 Moist Carrot Cupcakes
If your kids think they don’t like carrots, just wait until these cinnamon-scented, lightly frosted little cakes hit the table. —Taste of Home Test Kitchen
10 ServingsPrep: 20 min. Bake: 15 min. + cooling

Ingredients

  • 2/3 cup sugar
  • 3 tablespoons canola oil
  • 1 egg
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1-1/2 cups shredded carrots
  • CREAM CHEESE FROSTING:
  • 6 ounces reduced-fat cream cheese
  • 2/3 cup confectioners' sugar
  • 1/4 teaspoon McCormick® Pure Vanilla Extract

Directions

  • In a large bowl, beat the sugar, oil and egg until well blended. Beat
  • in applesauce and vanilla. Combine the flour, baking soda, cinnamon
  • and salt; gradually beat into sugar mixture until blended. Stir in
  • carrots.
  • Fill paper-lined muffin cups half full. Bake at 350° for 15-20
  • minutes or until a toothpick inserted near the center comes out
  • clean. Cool for 10 minutes before removing from pan to a wire rack
  • to cool completely.

2 of 2

Moist Carrot Cupcakes (continued)

Directions (continued)

  • In a small bowl, combine frosting ingredients; beat until smooth.
  • Frost cupcakes. Refrigerate leftovers.
  • Yield: 10 cupcakes.
Nutritional Facts: 1 cupcake equals 226 calories, 8 g fat (3 g saturated fat), 33 mg cholesterol, 244 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.