Carrot Cake Cupcakes

INGREDIENTS

1 cup all purpose flour

1 ½ teaspoon cinnamon 

1 teaspoon baking soda

¼ teaspoon salt

2 eggs

⅓ cup vegetable oil

¼ cup unsweetened applesauce 

1 tablespoon vanilla extract 

¼ cup brown sugar 

½ cup sugar

1 ½ cups grated carrots (about 2 large carrots)

Brown Sugar Frosting :

1 (8 oz) block cream cheese, room temp

4 tbsp unsalted butter, room temp

½ cup brown sugar

1 tablespoon vanilla bean paste or extract 

3 cups powdered sugar 

Heavy cream to thin if necessary 

Prep Time: 20 minutes | Cook Time: 18-21 minutes | Servings: 1 Dozen

1.Preheat oven to 350. Line a muffin tin with liners and set aside.

2. In a small bowl mix together the flour, cinnamon, baking soda and salt.

3. Using a stand mixer or handheld, beat together the eggs, oil, sugars, vanilla and applesauce. Mix until well blended. Slowly add in the flour mixture and beat until just combined. Stir in the grated carrots.

4. Fill muffin liners 3/4 full with cupcake batter. Bake for 18-21 minutes or until a toothpick comes out clean. Remove from the oven and let sit for 5 minutes. Remove cupcakes from pan and let cool completely on a wire rack.

5. While cupcakes are cooling make the frosting. Using a stand mixer or handheld, beat the cream cheese for one minute or until smooth. Add in the brown sugar, powdered sugar, vanilla and butter. Beat on medium-high speed for 1-2 minutes or until well mixed and smooth. Add one tablespoon of cream at a time if needed to achieve desired consistency.

6.  Once cupcakes have completely cooled, frost them.

Enjoy y’all!