Simple Carrot Cake Cupcakes with Cream Cheese Frosting

Ingredients

• 1 cup white sugar
• 4 ounces unsweetened applesauce
• 0.5 cup vegetable oil
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 0.25 teaspoon salt
• 1.5 cups freshly grated carrots
• 0.25 cup raisins
• 0.25 cup shredded sweetened coconut
• 0.25 cup crushed pineapple, drained
• 0.25 cup chopped pecans
• 1 (8 ounce) package cream cheese, at room temperature
• 0.5 cup unsalted butter, at room temperature
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• mini marshmallows, colored sanding sugar, pearl sprinkles, and/or mini chocolate candies as needed

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
2. Whisk together sugar, applesauce, oil, eggs, and vanilla for cupcakes in a large bowl. Sift in flour, cinnamon, baking soda, baking powder, and salt; mix until well combined. Add grated carrots, raisins, shredded coconut, crushed pineapple, and pecans; mix until fully incorporated. Scoop batter into the prepared muffin cups, filling halfway.
3. Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 15 minutes. Remove from the oven and cool completely, about 30 minutes.
4. Meanwhile, beat cream cheese and butter for frosting with an electric mixer until smooth. Gradually mix in powdered sugar and beat until creamy. Mix in vanilla.
5. Frost cupcakes when they are completely cool; if they are even slightly warm, the frosting will melt. Decorate as desired.