Eggless Carrot Cake Cupcakes
These Eggless Carrot Cake Cupcakes are moist, fluffy and flavorful. Made with grated carrots and then frosted with a delicious cream cheese frosting, these Eggless Carrot Cake Cupcakes are perfect for parties, family, and friends. And picky eaters.
Servings 12 cupcakes
Calories 279kcal
Equipment
Ingredients
- 1 1/2 cup (210 g) all-purpose flour
- ½ teaspoon baking soda
- 1 1/2 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 2/3 cups (134 g) brown sugar
- 1/3 cup (67 g) granulated sugar
- ½ cup (120 ml) vegetable oil (or any other light tasting oil)
- ½ cup (120 g) plain regular yogurt
- ¼ cup (60 g) unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1 cup (90 g) grated carrots
- 1/2 cup chopped walnuts (optional)
Frosting:
- 4 oz (112 g) full-fat cream cheese, softened
- 4 tablespoons (56 g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
- 3 cups (360 g) confectioner’s sugar powdered sugar
Instructions
- Preheat oven to 350º F (175º C). Line a cupcake pan with cupcake liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a separate medium bowl, whisk together sugars, oil, yogurt, apple sauce, and vanilla.
- Add the wet ingredients to the dry ingredients and mix just until combined. Stir in grated carrots; mix until well combined.
- Spoon the batter into liners, filling 2/3 of the way full.
- Bake for about 18 -20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place back on rack, and cool to room temperature before frosting, about 1 hour
- Frost cooled cupcakes however you’d like. I used an Ateco Pastry Tube - Plain - Size 808 tip for these pictured cupcakes. Top with chopped walnut.
Frosting:
- In a large bowl using an electric handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add salt and vanilla; mix to combine.
- Reduce mixer speed to low. Add confectioners’ sugar. Beat on low speed for 30 seconds, then switch to high speed and beat for 3 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners’ sugar.
Notes
Carrots: I don't recommend using store pre-shredded carrots because these usually have lost a lot of moisture. Rather, grate 2-3 medium carrots. TIP: Shred carrots using a small food processor… so much easier and faster.
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
Dairy-Free: Use your favorite dairy-free yogurt.
Make-Ahead: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use.
Store frosted cupcake leftovers in the refrigerator for up to 5 days.
Freeze unfrosted cupcakes can be frozen for up to 2-3 months.
Carrot Cake: for cake use my Eggless Carrot Cake recipe...it is delicious!
Mini Cupcakes: use mini paper liners and bake them around 10-12 minutes. Check the cupcakes around minute 10. You can test for doneness by sticking a toothpick in the center of a cupcake. If it comes out clean, they are done.
Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.Nutrition
Calories: 279kcal | Carbohydrates: 31g | Protein: 2g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 21mg | Sodium: 194mg | Potassium: 135mg | Sugar: 19g | Vitamin A: 2460IU | Vitamin C: 0.4mg | Calcium: 56mg | Iron: 0.9mg