Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot cake cupcake with cream cheese frosting

Happy Easter, friends! I hope your day was full of joy and celebration for the renewal we have in Jesus’ resurrection. This weekend was full of much-needed rest and relaxation for me, as well as necessary spring cleaning and errand running. I don’t usually stay in Chapel Hill for Easter, but having a few days to myself allowed me to check off a lot of lower-priority things that have accumulated on my To-Do list. I even got to spend almost my entire Saturday afternoon cooking and baking while catching up on Scandal!

Carrot cake cupcakes with cream cheese frosting

Carrot cake is nowhere near the top of my list as far as cake goes, and I definitely have never voluntarily included nuts in a cupcake. I’m not sure what got into me when I was shopping for ingredients. I was feeling festive, and I think the idea of carrot cake reminded me of these huge muffins my family used to buy at the Whole Foods bakery. They were hearty and healthy-ish, and I remember those muffins being the only way I’d accept nuts in a pastry. Thoughts of those nutty whole-grain muffins swirling in my mind, I impulsively grabbed a package of chopped walnuts and don’t regret it a bit!

Carrot cake cupcakes with cream cheese frosting

I adapted this recipe from several different ones I found online, and ended up with a version that has no oil or butter. The result is a super moist cupcake, but be warned that the lack of oil makes the cake stick to the cupcake liners. I wish the cupcakes rose a bit more, but I think the whole wheat flour and fruit makes them denser. Now that I think about it, carrot cake isn’t supposed to be light and fluffy anyway because it’s normally in a layer cake.

Carrot cake cupcakes with cream cheese frosting

I like making cupcakes way more than layer cakes because of how easily I can share them. Adorable cupcake liners don’t hurt, either. After church and brunch this morning, I sent my friend Troy home with a box of cupcakes for him and his roommates. Then I made some cupcake deliveries around town to other friends that didn’t go home for Easter. I somehow ended up at the pool doing homework by the pool until the sun set, and finished out my relaxing weekend with some more baking! (Blender muffins, potentially on the blog soon)

Carrot cake cupcakes with cream cheese frosting
While I was bummed I didn’t get to spend Easter in Greensboro with the Martins or the Spikers like I have for the past three years, getting full nights of sleep in my own bed was a welcome break from the frenzy of life. Here’s to hoping this rest carries with me through these next few weeks!

Carrot cake cupcake with cream cheese frosting
Carrot Cake Cupcakes
Print Recipe
    Servings
    12-14 cupcakes
    Servings
    12-14 cupcakes
    Carrot cake cupcake with cream cheese frosting
    Carrot Cake Cupcakes
    Print Recipe
      Servings
      12-14 cupcakes
      Servings
      12-14 cupcakes
      Ingredients
      Cupcakes
      Cream Cheese Frosting
      Servings: cupcakes
      Instructions
      For the cupcakes:
      1. Combine applesauce, brown sugar, and eggs in a small bowl.
      2. In a large bowl, whisk together the dry ingredients (flour, baking soda and powder, spices). Stir in the applesauce mixture. Then add the carrot, vanilla, and pineapple.
      3. Preheat oven to 350 F. Line muffin tin with cupcake liners and fill each cup 2/3 full - these don't rise very much, so you can be generous. Bake for 13-15 min, until a toothpick comes out clean. Oven temps vary so check for springy tops. Turn them out onto cooling racks to cool completely before frosting.
      For the frosting:
      1. Using a stand or hand mixer, beat the butter and cream cheese together until fluffy. Add in the vanilla and powdered sugar, starting to mix on low speed until the sugar is incorporated. Then beat well until mixture is smooth with no lumps.
      2. Fit a piping bag with a round tip and fill it with the frosting, piping onto each cupcake at a 90 degree angle in a swirl from the outside in.
      3. Optional: sprinkle the tops of the cupcakes with cinnamon, garnish edges with walnuts.


       


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      Carrot Cake Cupcakes

      Carrot cake cupcake with cream cheese frosting
      Carrot Cake Cupcakes
      Print Recipe
        Servings
        12-14 cupcakes
        Servings
        12-14 cupcakes
        Carrot cake cupcake with cream cheese frosting
        Carrot Cake Cupcakes
        Print Recipe
          Servings
          12-14 cupcakes
          Servings
          12-14 cupcakes
          Ingredients
          Cupcakes
          Cream Cheese Frosting
          Servings: cupcakes
          Instructions
          For the cupcakes:
          1. Combine applesauce, brown sugar, and eggs in a small bowl.
          2. In a large bowl, whisk together the dry ingredients (flour, baking soda and powder, spices). Stir in the applesauce mixture. Then add the carrot, vanilla, and pineapple.
          3. Preheat oven to 350 F. Line muffin tin with cupcake liners and fill each cup 2/3 full - these don't rise very much, so you can be generous. Bake for 13-15 min, until a toothpick comes out clean. Oven temps vary so check for springy tops. Turn them out onto cooling racks to cool completely before frosting.
          For the frosting:
          1. Using a stand or hand mixer, beat the butter and cream cheese together until fluffy. Add in the vanilla and powdered sugar, starting to mix on low speed until the sugar is incorporated. Then beat well until mixture is smooth with no lumps.
          2. Fit a piping bag with a round tip and fill it with the frosting, piping onto each cupcake at a 90 degree angle in a swirl from the outside in.
          3. Optional: sprinkle the tops of the cupcakes with cinnamon, garnish edges with walnuts.

          Leave a Reply