Name: Carrot Cake Cupcakes
Prep time: 30 min
Cook time: 15 min
Total time: 1 h
Yield: 24
Ingredients: 2 cups cake flour; 2 tsp. baking powder; 1 ½ tsp. baking soda; 1 ½ tsp. salt; 2 tsp. cinnamon; 1 cup white sugar; 1 cup brown sugar; 1 cup apple sauce*; 4 eggs; 2 cups grated carrots; 1 8 oz. can of crushed pineapple (drained); 1 cup chopped walnuts; 8 oz. cream cheese; 4 tbsp (1/2 stick) butter; 1 tsp vanilla extract; 3-4 cups powdered sugar

Ingredients

Scale

For the cupcakes

2 cups cake flour
2 tsp. baking powder
1 ½ tsp. baking soda
1 ½ tsp. salt
2 tsp. cinnamon
1 cup white sugar
1 cup brown sugar
1 cup apple sauce*
4 eggs
2 cups grated carrots
1 8 oz. can of crushed pineapple (drained)
1 cup chopped walnuts

For the frosting

8 oz. cream cheese
4 tbsp (1/2 stick) butter
1 tsp vanilla extract
3–4 cups powdered sugar

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Instructions

Preheat the oven to 350°F (175°C) and line standard muffin tins with paper liners.
In a bowl sift together flour, baking powder, baking soda, cinnamon and salt. Set aside. In the bowl of a stand mixer with paddle attachment, mix sugar and apple sauce until well combined. Beat in the eggs one at a time. Add carrots and pineapple and mix well. Add flour mixture and nuts and beat until combined.
Divide batter between paper liners and bake for 15-18 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean.
In the bowl of a stand mixer with paddle attachment, beat cream cheese and butter on high until light and fluffy. Add vanilla and mix until incorporated. Add powdered sugar in 1/2 cup increments until icing reaches desired sweetness and consistency. Garnish with nuts (optional)

Notes

Enjoy baking!