Moist Carrot Cupcakes

Total Time Prep: 20 min. Bake: 15 min. + cooling
Yield 10 cupcakes
Test Kitchen Approved
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

  • 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

  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.
  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.
  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.

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
Recipe Creator

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