I love opening my home up to family and friends and feeding them comforting food. These moist and tender carrot cupcakes are a crowd pleasing favorite and are practically guilt-less. Plus, they make a fast and easy dessert paired with sweet cream cheese frosting.
Timid bakers, take note! Quickbreads and muffins are some of the simplest, most foolproof baked goods to assemble, requiring little more than stirring together a handful of everyday ingredients. Here’s how to get the best results every time!
First, always be sure to prep your pan. When using less fat in my recipe I always forego the muffin liners so I don’t have to worry about half my muffin ending up on the liner. Instead, I like to use coconut oil to grease the pan.
Secondly, don’t overmix the batter. Overmixing can result in dense muffins or quickbreads with tough crumbs. Be sure to use a light hand when mixing and mix until the ingredients are just incorporated.
Lastly, check for doneness. To check for doneness, insert a clean toothpick or skewer in the center of a muffin. If it comes out clean, they’re ready! If not, pop them back in the oven for a few more minutes and check again.
- 1¼ cup white whole-wheat flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup light brown sugar
- ¼ cup coconut oil, melted
- 2 large eggs
- 1½ cups finely shredded carrots (about 3 carrots)
- ½ cup natural applesauce
- ½ teaspoon vanilla extract
- 4 ounces cream cheese, room temperature
- 2 tablespoons butter, room temperature
- ¾ cup powdered sugar
- 1 teaspoon finely grated lemon zest
- Preheat oven to 350 F.
- Grease a 12 standard muffin pan with coconut oil.
- Whisk together flour, baking soda, salt, cinnamon and nutmeg in a large mixing bowl.
- In a large stand mixer with the paddle attachment, combine the brown sugar, melted coconut oil and eggs until well combined. Then add the carrots, applesauce and vanilla until just combined.
- Next add the dry ingredients to the wet and mix until combined.
- Using a large cookie scoop distribute the batter into the 12 muffin cups.
- Bake until a toothpick comes out clean, about 20 minutes.
- Transfer to a wire rack to cool completely.
- With an electric mixer, beat together the cream cheese, butter, powdered sugar and lemon zest until smooth and creamy.
- Frost the cooled cupcakes.
- Store any leftovers in an airtight container in the refrigerator.