Name: Moist Carrot Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 2/3 cup sugar -; 3 tablespoons canola oil -; 1 large egg, room temperature -; 1/4 cup unsweetened applesauce -; 1 teaspoon vanilla extract -; 1 cup all-purpose flour -; 3/4 teaspoon baking soda -; 3/4 teaspoon ground cinnamon -; 1/4 teaspoon salt -; 1-1/2 cups shredded carrots -; CREAM CHEESE FROSTING: -; 6 ounces reduced-fat cream cheese -; 2/3 cup confectioners' sugar -; 1/4 teaspoon vanilla extract -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Moist Carrot Cupcakes

1. 2/3 cup sugar -

2. 3 tablespoons canola oil -

3. 1 large egg, room temperature -

4. 1/4 cup unsweetened applesauce -

5. 1 teaspoon vanilla extract -

6. 1 cup all-purpose flour -

7. 3/4 teaspoon baking soda -

8. 3/4 teaspoon ground cinnamon -

9. 1/4 teaspoon salt -

10. 1-1/2 cups shredded carrots -

11. CREAM CHEESE FROSTING: -

12. 6 ounces reduced-fat cream cheese -

13. 2/3 cup confectioners' sugar -

14. 1/4 teaspoon vanilla extract -

How to cook deliciously - Moist Carrot Cupcakes

1. Stage

In a 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.

2. Stage

Fill paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

3. Stage

In a small bowl, combine frosting ingredients; beat until smooth. Frost cupcakes. Refrigerate leftovers.