Carrot Cupcakes: Preheat oven to 350 degrees F (180
degrees C) and place rack in center of oven. Lightly butter (or spray with a non
stick vegetable spray) or line 12 muffin
cups with paper liners.
In a large bowl whisk together the
flour, baking soda, salt, and ground cinnamon. Fold in the chopped walnuts.
In another large bowl
whisk the eggs until lightly beaten. Then whisk in the sugar, oil, and vanilla
extract until slightly thickened. Fold in the applesauce and grated carrots.
Then fold this mixture into the flour mixture until incorporated. Evenly fill the 12 muffin cups
with the batter and bake
about 20 - 23 minutes
or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven,
place on a wire rack, and let cool completely before frosting.
In the bowl of your electric, or with a hand mixer, beat the butter and cream
cheese until very smooth and creamy. Add the powdered sugar
and beat until fully incorporated and smooth. Beat in the vanilla extract.
Add more confectioners sugar if needed. Pipe the frosting on the top of each cupcake. Serve
immediately or cover and
refrigerate the cupcakes until serving time. Can be stored in the refrigerator
for several days.
Makes 12 cupcakes.
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1 1/3 cups (175
1 teaspoon ground cinnamon
cup (120 ml)
2/3 cup (135
grams) granulated white
cup (160 ml) vegetable, safflower, corn, or canola oil
1/2 teaspoon pure vanilla extract
2/3 cup (160 ml) unsweetened applesauce (or grated apple or crushed
1 1/3 cups (320 ml) finely grated raw carrots (about 1/2 lbs. (225
(55 grams) butter, room temperature
4 ounces (115 grams)
cream cheese, room temperature
1/4 cups (250 grams) confectioners' (powdered or icing) sugar,
teaspoon pure vanilla extract