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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

The Best Ever Carrot Cake Cupcakes Recipe

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This recipe for The Best Ever Carrot Cake Cupcakes is from Recipes for Success, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 eggs
3/4 cup vegetable oil
1/2 cup apple sauce
1 cup sugar
1 cup brown sugar
1 8-oz. can of crushed pineapple, well drained
3 teaspoons vanilla extract, divided
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Small pinch of ground cloves
3 cups grated carrots, grate on larger side of cheese grater
1 cup chopped pecans

For Frosting:
1/2 cup butter, softened
8 oz. cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
Fresh coconut, shaved and toasted for garnish (optional)
Directions:
Directions:
Preheat oven to 350 degrees F. In a large bowl, beat together eggs, oil, apple sauce, sugars, pineapple and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and small pinch of ground cloves. Stir in carrots. Fold in pecans. Pour into muffin tin lined with beautiful paper or foil liners. Fill each liner 3/4 full. Bake in the preheated oven for 18-20 min. Let cupcakes cool completely. While cooling, prepare frosting.

Frosting:
In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Pile the frosting high on the cooled cupcakes and garnish with the toasted coconut if desired.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
48 minutes

 

 

 

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