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Moist Carrot Cupcakes Recipe

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This recipe for Moist Carrot Cupcakes is from Limback Legacy, 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:  
2/3 c. sugar
3 T. canola oil
1 egg
1/4 c. unsweetened applesauce
1 tsp. vanilla extract
1 c. all-purpose flour
3/4 tsp. baking soda
3/4 tsp. ground cinnamon
1/4 tsp. salt
1 1/2 c. carrots, shredded
Cream cheese frosting:
6 oz. reduced-fat cream cheese
2/3 c. confectioner's sugar
1/4 tsp. vanilla extract
Directions:
Directions:
In large bowl, beat the sugar, oil and egg until well blended. Beat in applesauce and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually beat into sugar mixture until blended. Stir in carrots. Fill paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Frosting: In a small bowl, combine frosting ingredients; beat until smooth. Frost cupcakes. Refrigerate leftovers.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 minutes plus 15 minutes baking time

 

 

 

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