Carrot Cake Cupcakes with Cream Cheese Frosting
Carrot Cake Cupcakes with Cream Cheese Frosting & topped with OREO Carrot Cake Cookies are the perfect dessert recipe for all your spring celebrations.
Servings 12 cupcakes
Ingredients
For the cupcakes:
- 1¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp table salt
- 1 tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 1⅓ cup shredded carrots
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar
- 2 large eggs
- ¼ cup unsweetened applesauce
- 1 tsp pure vanilla extract
- ½ cup vegetable oil
For the cream cheese frosting:
- 8 ounces cream cheese room temperature
- ½ cup butter room temperature
- ½ tsp pure vanilla extract
- 3½ cups confectioner’s sugar
- ½ cup chopped pecans
- 12 OREO Carrot Cake Cookies
Instructions
For the cupcakes:
- Preheat oven to 350.
- Whisk together flour, baking soda, baking powder, salt, cinnamon & nutmeg.
- Combine sugar, brown sugar, eggs, applesauce, vanilla & oil.
- Whisk in half the dry mixture to the wet sugar mixture.
- Toss the carrots with the remaining dry mixture & then blend into the batter.
- Divide mixture among 12 paper-lined muffin cups & bake for 20 minutes or until set. (if you lightly press on the top of the cupcakes, they should spring back)
- Allow to cool completely on a wire rack before decorating.
- While waiting for the cupcakes to cool, make the cream cheese frosting.
- Pipe the frosting onto cooled cupcakes.
- Decorate with chopped pecans around the edges & top with an OREO Carrot Cake cookie.
For the cream cheese frosting:
- Whip together butter & cream cheese until light & fluffy.
- Stir in the vanilla extract.
- Very slowly add in the confectioner's sugar, 1 cup at a time until just incorporated.
- Increase speed & whip well for several minutes at high speed until fully combined & creamy.