This is not how I originally intended to do these cupcakes. I wanted to do a fun yellow, orange, and white cake with bright swirly frosting as well, but then I scoured the web only to find that they’ve been done a million times over! I also wanted to avoid dumping tons of food coloring into both the cake and frosting, so I went the natural route.. carrot cake! I made these last Easter and I’ve been craving them ever since! They’re fluffy, rich, and addicting! Adding festive candy corn to the top makes them the perfect Halloween treat!
(Makes 12 cupcakes)
1 cup all-purpose flour
1 cup sugar
1 tsp baking soda
1 tsp ground cinnamon
1 tsp nutmeg
A pinch of salt
½ cup unsweetened apple sauce
1 ½ cups finely grated carrots (2-3 large carrots)
For cream cheese frosting:
4 oz (half of a package) cream cheese, softened
1 stick (1/2 cup) unsalted butter, softened
1 tsp vanilla extract
2 ½ cups powdered sugar
Preheat oven to 350 degrees F (176 degrees C) and line a muffin tin with cupcake liners.
(1.) In a large bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt. (2.) In a separate bowl, lightly beat two eggs. Stir in applesauce and grated carrot. (3.) Pour carrot mixture into dry ingredients and stir until mixed well. (4.) Fill muffin cups ¾ of the way full with batter.
Place in the oven and bake for 13-15 minutes or until a toothpick inserted into the center comes out clean. Allow to cool within the pan for 5-10 minutes. Remove from pan and place on cooling rack to finish cooling for another 10 minutes. While waiting for cupcakes to cool, prepare frosting.
In a medium sized bowl, mix cream cheese, butter, and vanilla extract with an electric mixture until creamy.
Slowly add the powdered sugar about a ½ cup at a time until smooth. Use a rubber spatula to scrape any excess powdered sugar from the sides and mix again.
Once cupcakes have cooled, spread frosting on with a butter knife, use a pastry bag and frosting tip, or just place in a large zip-lock bag and cut the tip of the corner off. Add 3-4 candy corns to each cupcake and you’re done!
I meant to get an in-between bites photo, but I kind of inhaled the cupcake before that could happen! :X