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Moist Carrot Cupcakes

Name: Moist Carrot Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10 cupcakes.
Ingredients: 2/3 cup sugar; 3 tablespoons canola oil; 1 large egg, room temperature; 1/4 cup unsweetened applesauce; 1 teaspoon 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 vanilla extract

12 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 15 min. + cooling

Makes

10 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

Moist Carrot Cupcakes Recipe photo by Taste of Home

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Ingredients

2/3 cup sugar
3 tablespoons canola oil
1 large egg, room temperature
1/4 cup unsweetened applesauce
1 teaspoon 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 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 in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine frosting ingredients; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Cupcake Liners

Decorative cupcake liners can be found at fancyflours.com.

Nutrition Facts

1 cupcake: 226 calories, 8g fat (3g saturated fat), 33mg cholesterol, 244mg sodium, 34g carbohydrate (23g sugars, 1g fiber), 4g protein.