These tender and moist Carrot Muffins are the perfect way to start the day. Top them with cream cheese frosting or enjoy them plain - either way, they're delicious!
1-½teaspoonsground cinnamon increase to 2 teaspoons, if desired
¼teaspoonsalt
¼cupvegetable or canola oil
⅓cupunsweetened applesauce
⅔cupgranulated sugar
2large eggs
1teaspoonpure vanilla extract
1-½cupsFINELY grated carrotsloosely measured, not packed (about 2 medium-large carrots)
Frosting:
2ouncescream cheese softened to cool room temp
2tablespoonsunsalted butter softened to cool room temp
pinch of salt
1cuppowdered sugarplus more, if needed
¼teaspoonpure vanilla extract or ⅛ teaspoon ground cinnamon, or finely grated zest of ½ a small orange
¼cupfinely chopped walnutsoptional garnish
Instructions
Cupcakes:
Preheat oven to 350°F. Line a muffin tin with 10-12 paper liners or grease the muffin cups. Set aside.
Combine flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In a large bowl, whisk oil, applesauce, sugar, eggs, and vanilla extract until thoroughly combined. Add dry ingredients and stir with a rubber spatula until almost fully combined. Stir in carrots.
Divide batter evenly among muffin cups, filling each about ⅔ full (depending on how large your muffin cups are you will fill between 10 and 12 muffin cups). Bake for 17-20 minutes, until a toothpick inserted into the center comes out clean. Cool for 10 minutes, then remove muffins to a wire rack to cool completely.
Frosting:
Using a hand mixer or stand mixer, beat the cream cheese, butter, and salt until combined. Add powdered sugar and flavoring of choice and beat until well combined (starting the mixer slow then increasing the speed). Add a bit more powdered sugar to thicken, if necessary. This frosting can also be placed in the fridge for 15 minutes or so to thicken up. Use a butter knife or small offset spatula to frost the top of each muffin. Sprinkle with chopped walnuts, if desired.
Notes
*To properly measure flour: Fluff the flour with your measuring cup, then scoop a heaping cup and level it off with the back of a knife.Nutrition facts include frosting.