Easter is right around the corner, and one of my favorite recipes I want to start this blog off with, is carrot cupcakes! These deliciously moist cupcakes are perfect for spring time. The cream cheese frosting is a lovely touch for those who are not a fan of overly sweet frosting. Fresh carrots and the mix of several spices makes this cupcake a favorite in my house.
When I was a child, I was always excited for this time of year. Here in Wyoming, it is about the time of year where there is hope that the weather will soon be getting nicer (even though we will still see some snow storms until May). Along with nicer weather came Easter, Spring Break, and of course, carrot cake!
I originally tried out this recipe for a bake sale, and it was a hit! I think the secret to these cupcakes is the applesauce. That natural sweetness and flavor of the applesauce perfectly compliments the carrots, walnuts, raisins, and spices in the cupcakes. I hope you all enjoy this recipe as much as I do!
Ingredients
- 1 cup all-purpose flour
- 1 1/2 cups finely shredded carrots (about 6 medium carrots)
- 1/2 cup applesauce
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 teaspoon vanilla extract
- 3/4 cup walnuts (optional)
- 3/4 cup raisins (optional)
- 1 (8) ounce package of cream cheese, softened
- 1/2 stick of butter, softened
- 1 pound confectioners sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350° F and line 12 muffin cups with paper liners.
- In a medium bowl, sift the flour with the cinnamon, nutmeg, ginger, baking soda, and salt.
- In a large bowl, beat the eggs and vegetable oil. Gradually beat in the sugars at medium-high speed and beat until thick. Beat in the vanilla.
- Fold in the dry ingredients with a rubber spatula, then fold in the carrots, walnuts and raisins.
- Spoon the batter into the cupcake liners and bake for 23 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- While letting the cupcakes cool, make the cream cheese frosting.
- In a bowl of a stand mixer fitted with a paddle, cream together the cream cheese and butter until well combined.
- With the mixer on low, gradually add the confectioner's sugar until it is thoroughly incorporated and smooth.
- Add vanilla and mix.
- Turn mixer to medium speed, and mix for about 3-5 minutes until frosting appears smooth.
- Frost the cupcakes, and enjoy!
These are sooo moist and rich and I love the carrot top with wilting leaves on top.
Thank you!