Healthier Carrot Cupcakes


Perfect for school bake sales or birthday parties, these easy cupcakes are just the right size for a treat. Toddlers will love to help pipe on the frosting!


  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/3 cup canola oil
  • 1/3 cup unsweetened applesauce
  • 1 and 1/2 cups grated carrot
  • 3 oz non-dairy cream cheese
  • 1 tablespoon maple syrup
  1. Combine the flour, sugar, cinnamon, ginger, baking soda, and baking powder in a large bowl; set aside.
  2. In a separate bowl, whisk together the canola oil, applesauce, and carrot. Add the wet ingredients to the dry ingredients and stir until combined.
  3. Divide the batter evenly among 12 muffin cups coated with cooking spray. Bake at 350 degrees F for 25 minutes. Place the pan on a wire rack to cool.
  4. When the cupcakes have cooled completely, whisk together the cream cheese and maple syrup. Spoon the frosting into a zip-top plastic bag and snip a hole in one corner; pipe the frosting onto the cupcakes in swirls or other designs.


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