Dessert

Carrot Cupcakes with Cream Cheese Icing is for Dessert.

Carrot Cupcakes with Cream Cheese Icing takes 20 minutes to prepare.

Carrot Cupcakes with Cream Cheese Icing takes 20 minutes to cook.

Carrot Cupcakes with Cream Cheese Icing makes 18 servings.

The ingredients for Carrot Cupcakes with Cream Cheese Icing are:

1.25 c flour
.5 tsp baking soda
.5 tsp baking powder
.25 tsp salt
1 tsp cinnamon
.125 tsp nutmeg
1.5 chopped or grated carrots
.67 c granulated sugar
.33 c packed brown sugar
2 eggs
1 tsp vanilla + .5 tsp for frosting
.25 c unsweetened applesauce
.5 c oil
.5 stick butter
3 oz cream cheese
1.5 c powdered sugar
.5 c chopped pecans

Here is how you make Carrot Cupcakes with Cream Cheese Icing:

Mix flour, soda, powder, salt, and spices. Set aside. Mix sugars with egg and 1 tsp vanilla. Mix in applesauce. Alternately add dry ingredients and carrots. Add oil. Mix until incorporated. Bake at 350 in lined muffin tin for about 20 minutes. Cool. Top with cream cheese frosting made by whipping butter and cream cheese until well mixed, then add vanilla. Incorporate powdered sugar .5 cup at a time. Sprinkle with pecan pieces.Serving Size: Makes about 18 regular cupcakesNumber of Servings: 18Recipe submitted by SparkPeople user MANDAPI.

The nutritional information for Carrot Cupcakes with Cream Cheese Icing is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 243.3

• Total Fat: 13.2 g
• Cholesterol: 27.3 mg
• Sodium: 129.9 mg
• Total Carbs: 31.5 g
• Dietary Fiber: 1.0 g
• Protein: 2.3 g