carrot cake cupcakes

Carrot Cake Cupcakes with Cream Cheese Frosting

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 18
  • Total Time: 28 minutes
  • Yield: 24 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Light and fluffy mini cupcakes that taste like classic carrot cake—but with much less sugar! Adapted from Better Homes and Gardens.


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 2 tablespoons ground flaxseed
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 cups shredded carrots
  • 1 cup unsweetened applesauce
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • Cream Cheese Frosting


  1. Coat 24 mini muffin cups with nonstick cooking spray or line with paper bake cups. Combine flours, sugar, flaxseed, cinnamon, baking powder, baking soda, and salt in a bowl.
  2. In a medium bowl combine carrots, applesauce, egg, and vanilla. Add carrot mixture to flour mixture; and stir together gently. Divide among the prepared muffin tin, filling about to the top edge.
  3. Bake in a 350 degrees F oven for 18-20 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
  4. Frost with Cream Cheese Frosting. Serve immediately.


Cream Cheese Frosting
Stir together (or use a hand-held mixer) 4 ounces cream cheese, softened at room temperature, 2 tablespoons honey, and 1/2 teaspoon vanilla. Spread onto cupcakes or place into a zip top plastic bag, snip off one corner, and pipe onto cupcakes.

These cupcakes can be made a day ahead and stored at room temperature. Frost right before serving if possible.

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