Kid Friendly Carrot Cupcakes Recipes

KID-FRIENDLY CARROT CUPCAKES

Kid-Friendly Carrot Cupcakes image

I wanted to create a delicious muffin my kids would eat. This recipe turned out to be the perfect combination that my whole family loves!

Provided by Erin Lombard

Categories Desserts Cakes Cupcake Recipes

Time 45m

Yield 18

Number Of Ingredients 14

Ingredients

4 eggs
½ cup applesauce
¼ cup coconut oil, melted
2 tablespoons honey
⅓ cup brown sugar
⅓ cup white sugar
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
3 cups grated carrots
½ cup chopped walnuts
½ cup raisins

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line an 18-cup muffin tin with paper liners.
Mix eggs, applesauce, coconut oil, and honey together in a large bowl. Stir in brown sugar and white sugar. Mix in flour, baking powder, baking soda, nutmeg, and cinnamon slowly. Roll in carrots, walnuts, and raisins. Fill each muffin cup 3/4-full with batter.
Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 26.1 g, Cholesterol 41.3 mg, Fat 6.6 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 3.2 g, Sodium 127.8 mg, Sugar 14.1 g

CARROT CUPCAKES WITH CREAM CHEESE FROSTING

Carrot Cupcakes with Cream Cheese Frosting image

Very sweet and moist cupcake version of carrot cake. My kids go crazy for these!

Provided by TiffanyKWM

Categories Cupcakes

Time 1h25m

Yield 12

Number Of Ingredients 15

Ingredients

8 ounces cream cheese, room temperature
1 cup confectioners' sugar
1 teaspoon vanilla extract
¼ cup grated carrots
2 ½ cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon sea salt
½ cup light brown sugar
1 cup grated carrots
1 cup unsweetened vanilla-flavored almond milk
⅓ cup vegetable oil
⅓ cup maple syrup
1 teaspoon vanilla extract

Steps:

Combine cream cheese, confectioners' sugar, and vanilla extract for frosting in a medium bowl. Mix briskly until smooth and well blended. Cover and refrigerate until needed.
Blot grated carrots for garnish dry with a clean kitchen or paper towel. Cover and refrigerate until needed.
Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
Whisk flour, baking powder, baking soda, cinnamon, and salt together in a large bowl to combine. Remove any clumps from brown sugar; add to the flour mixture and stir with the whisk to combine. Add carrots and stir until completely coated. Stir in almond milk, oil, maple syrup, and vanilla and mix just until incorporated. Batter will be soupier than typical cake batter but, if batter is too loose, you can add additional flour, 1 tablespoon at a time.
Divide the mixture amongst the prepared muffin cups.
Bake in the preheated oven until golden and a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Place the pans on wire racks to cool for about 15 minutes. Carefully remove the cupcakes from the pan and allow to cool on the wire rack for an additional 15 minutes.
Frost with cream cheese frosting and garnish with grated carrots.

Nutrition Facts : Calories 342.9 calories, Carbohydrate 52.1 g, Cholesterol 20.8 mg, Fat 13.3 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 5 g, Sodium 303.2 mg, Sugar 25.2 g

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