Best Ever Carrot Cake Cupcakes


4 eggs

3/4 cup vegetable oil

1/2 cup apple sauce

1 cup sugar

1 cup brown sugar

1 8-oz. can of crushed pineapple, well drained

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

Small pinch of ground cloves

3 cups grated carrots

1 cup chopped pecans

For Frosting:

1/2 cup butter, softened

8 oz. cream cheese, softened

4 cups confectioners' sugar

1/2 teaspoon vanilla extract

3/4 teaspoon ground cinnamon


Toasted pecans, chopped (optional for garnish)


Preheat oven to 350 degrees F. In a large bowl, beat together eggs, oil, apple sauce, sugars, pineapple and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and small pinch of ground cloves. Stir in carrots. Fold in pecan. Line a muffin tin with cupcake wrappers. Fill each liner 3/4 full. Bake in the preheated oven for 18-20 min. Let cupcakes cool completely. While cooling, prepare frosting.


In a medium bowl, combine butter, cream cheese, confectioners' sugar, vanilla and cinnamon. Beat until the mixture is smooth and creamy. Add milk a tablespoon at a time, if needed to get a smooth consistency. Top with the toasted chopped pecans.