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Carrot Cupcakes

Today’s recipe is a new one for me but definitely a keeper! It comes from Georgetown Cupcake and is a more healthy cupcake! I would call it a muffin more than a cupcake, my family prefers it without the frosting but the frosting is delicious as well! Great for holiday gatherings! ENJOY!

Debbi K.

Georgetown Cupcake 50-Calorie Mini Carrot Cupcakes

Makes 24 mini cupcakes


3/4 cup all-purpose flour (the recipe says you can substitute gluten free flour but I haven’t tried that yet)
1 1/2 tsp baking powder
1 tsp ground cinnamon (I also added a sprinkle of nutmeg)
1/4 tsp salt
4 tbsp  unsweetened applesauce
1/4 cup honey
2 small eggs
1/4 cup warm water
1 cup fresh, finely grated carrots

For the frosting:

1 tbsp unsalted butter                                                                                                                                                                      4 tbsp fat-free cream cheese
3/4 cup confectioner¹s sugar
1/4 tsp pure vanilla extract


For the cupcakes:
1. Pre-heat your oven to 350° F and line cupcake pan with 24 mini paper baking cups.

2. Sift together all of the dry ingredients and set aside.

3. Mix together the applesauce and honey using a stand mixer on medium speed. Beat eggs, and add them to mixer on low speed.

4. Add half of the dry ingredients followed by half of the water to stand mixer on low speed. Add remaining dry ingredients and water and mix slowly. Add in grated carrots.

5. Scoop all of the batter into each baking cup so that each baking cup is equally full.

6. Bake at 350° F for 20 minutes, or until a toothpick inserted into the cupcakes comes out clean. (Mine only baked 15 minutes)

For the frosting:
1. Place butter, non-fat cream cheese, confectioner’s sugar and vanilla extract in a bowl and mix together for 3-5 minutes,until frosting is light and airy.

2. Frost each cupcake with a small amount of frosting.

carrot cupcakes carrot cupcakes 2


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