Moist Carrot Cupcakes
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
YIELD: 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
Ingredients
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2/3 cup sugar
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3 tablespoons canola oil
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1 large egg, room temperature
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1/4 cup unsweetened applesauce
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1 teaspoon vanilla extract
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1 cup all-purpose flour
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3/4 teaspoon baking soda
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3/4 teaspoon ground cinnamon
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1/4 teaspoon salt
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1-1/2 cups shredded carrots
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CREAM CHEESE FROSTING:
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6 ounces reduced-fat cream cheese
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2/3 cup confectioners' sugar
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1/4 teaspoon vanilla extract
Directions
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1.
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.
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2.
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.
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3.
In a small bowl, combine frosting ingredients; beat until smooth. Frost cupcakes. Refrigerate leftovers.
Nutrition Facts
1 cupcake: 226 calories, 8g fat (3g saturated fat), 33mg cholesterol, 244mg sodium, 34g carbohydrate (23g sugars, 1g fiber), 4g protein.
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