These carrot cake cupcakes have a secret ingredient that makes them so moist and easy to make: carrot baby food! You don't need to shred carrots - just mix up the batter in one bowl and bake the cupcakes. Don't forget the cream cheese frosting to finish them off.
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 24-30
Calories 326kcal
Ingredients
Cupcakes
32ouncescarrot baby food or 1 3/4 cup carrot puree I use the baby food every time
2large eggs
1cupcanola oil
2 1/4cupsflour
1 1/2cupsgranulated sugar
1teaspoonsalt
1teaspoonbaking soda
1tablespoonmaple syrup
1/2teaspooncinnamon
Cream Cheese Frosting
1/2cupbuttersoftened
8ouncescream cheese softened
4cupspowdered sugar
1tablespoonmilk
Instructions
Carrot Cake
Preheat oven to 350°F. Line cupcake pans with cupcake liners.
Mix all of the ingredients listed above together until smooth and there are no clumps.
Place in preheated oven and bake for 18-25 minutes or until a toothpick inserted into the center comes out clean with no crumbs. Remove from oven and place on cooling rack until completely cooled.
While cupcakes are cooling, prepare the frosting.
Cream Cheese Frosting
In a large bowl, beat together the butter and cream cheese with an electric mixer.
With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Set in the refrigerator until ready to use.
When cupcakes are completley cooled, spread or pipe frosting on the tops of each cupcake.