Go Back
Carrot cake with applesauce and a caramel drizzle

Carrot Cake Cupcakes with Applesauce

A moist, spiced Carrot Cake in cupcake form. With applesauce, shredded carrots, pumpkin pie spice, and extra cinnamon, these cupcakes will be your new favorite spring dessert!
Prep Time 5 mins
Cook Time 17 mins
Cooling 10 mins
Total Time 32 mins
Course Dessert
Cuisine American
Servings 24 cupcakes

Equipment

  • Medium Cookie Scoop this is crucial for getting perfectly even cupcakes! One of my most used kitchen tools!

Ingredients
  

  • 2 cups Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 2 teaspoons Pumpkin Pie Spice
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 1 and 1/4 cup Brown Sugar packed
  • 3/4 cup White Sugar
  • 4 Eggs
  • 3/4 cup Flavorless Oil
  • 1/2 cup Applesauce unsweetened
  • 1 Orange zested
  • 3 cups Shredded Carrots chopped into smaller pieces

Frosting

  • 8 ounces Cream Cheese room temperature
  • 2 sticks Butter room temperature
  • 2 and 1/2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • Pinch Salt
  • 1 tablespoon Milk

Toppings

  • 1/4 cup Caramel sauce drizzled over top

Instructions
 

  • Preheat the oven to 350 degrees.
  • Prep ingredients by chopping shredded carrots into 1/4 inch pieces, and zesting the entire orange. Line the cupcake tins with liners.
  • In a large bowl, combine flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  • Whisk all the dry ingredients together and set aside.
  • In a separate bowl, stir together both sugars, eggs, oil, applesauce, and the orange zest.
  • Slowly, add the wet ingredients into the dry ingredients.
  • When the mixture is almost all mixed together, stir in the shredded carrots.
  • Using a medium cookie scoop, fill the cupcake liners a 2/3's of the way full.
  • Bake in the oven for about 16-18 minutes, or until a toothpick inserted comes out clean!
  • While the cupcakes cool, prepare the frosting
  • Combine cream cheese and butter into the bowl of stand mixer and mix on high until light and fluffy.
  • Turn the mixer on low and add in the powdered sugar and salt.
  • After all the sugar has been mixed in, add heavy cream and vanilla to the bowl.
  • Once the frosting is finished, add to a piping bag with a large star tip attached.
  • Start by piping a star in the middle of the cupcake and then slowly work your way around the edge of the cupcake. Start to gradually pipe on top of the frosting to create a tall swirl. Release pressure and pull the bag away to create a peak at the top.
  • Drizzle the caramel over the top.
  • These Carrot Cake Cupcakes are ready to serve!

Video

Notes

If you don't have a cookie scoop, you can use a large spoon or a quarter cup measuring cup! The goal is to make sure the cupcakes are 2/3's of the way full so they don't overflow in the oven.
If you don't have a piping bag, just use a plastic sandwich bag! Those work great!
Don't have the time to pipe the frosting? Just use a knife and smear it on the top! Trust me, a pretty cupcake tastes just as delicious as a rustic cupcake! 
Keyword carrot cake, carrot cake cupcake recipe, Carrot cake cupcakes, carrot cake cupcakes recipes, carrot cake recipes, carrot cake recipes easy, carrot cake recipes without pineapple, carrot cake with applesauce, carrot cake with cinnamon