Carrot Cupcakes

Servings: cupcakes

Calories: 225cal

Preheat oven to temperature on the back of the cake mix box (usually 350F). Line two muffin tins with 24 cupcake liners OR spray with nonstick cooking spray.
Prepare cake batter according to the box directions using the ingredients needed on the back of the box.
13.25 ounces Spice cake mix
To the batter, add applesauce and beat until incorporated.
200 grams unsweetened applesauce
With a rubber spatula, stir in shredded carrot and golden raisins until well distributed.
227 grams finely shredded carrot, 75 grams golden raisins
Spoon batter evenly among muffin tins.
Bake 18-24 minutes, or until toothpick comes back clean. Allow to cool in pan for 5 minutes then move to cooling racks to cool completely before frosting.

Soften the cream cheese and butter, but don't let it get warm, just take the chill off.
In the bowl of a mixer, beat the cream cheese and butter together until creamy.
16 ounces cream cheese, 1/2 cup unsalted butter
Slowly add the powdered sugar until completely combined. Beat in the vanilla.
2 cups powdered sugar, 1 teaspoon vanilla extract
Keep refrigerated until ready to use.

5 from 13 votes

This recipe was created before cake mix companies developed a carrot flavored cake mix. You can use that instead of spice cake if you prefer. But nothing quite beats the taste of fresh carrot!
I would highly recommend using fresh, peeled, and grated carrots instead of pre-shredded carrots. Use the small holes on a box grater to shred them. Pre-shredded carrots are a lot drier and are not as tender when baked into a cupcake.
You can omit the raisins or substitute them at a 1:1 ratio with chopped nuts instead.
If you are going to pipe the frosting onto the cupcakes, allow it to chill in the fridge for about 30 minutes beforehand. If you plan to spread the frosting, half of a batch of the frosting will be enough.

Course: Dessert

Cuisine: American

Prep Time10

Cook Time25

Total Time35