Carrot Cake Cupcakes with Pink Floral Icing

Makes 18 Cupcakes

Equipment

Stand or hand mixer
Cupcake pan
Cupcake papers

Ingredients

Cupcakes:
¾ cup vegetable oil
1 cup granulated sugar
1 cup applesauce
3 eggs
1 teaspoon vanilla extract
1 cup carrots, finely grated
1 cup crushed pineapple, drained
1 ½ cups all-purpose flour, sifted
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 cup chopped nuts (optional)

Cream Cheese Frosting:
1 (8-ounce) package cream cheese
1 stick unsalted butter (½ cup), softened to room temperature
1 teaspoon vanilla extract
3–4 cups confectioners sugar
Pink food coloring

Instructions:

1. Cream oil, sugar, applesauce, eggs, and vanilla with a mixer. Add finely shredded carrots and crushed drained pineapple. Mix well.
2. Sift flour, baking soda, salt, and cinnamon together. Add to creamed mixture and mix until combined. Add nuts if desired.
3. Place cupcake papers in your cupcake pan. Fill each with about 3 tablespoons of batter (approximately 2/3 full). Bake at 350°F for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely.
4. Meanwhile, beat the cream cheese, softened butter, and vanilla until smooth. Gradually add confectioners sugar and mix until fully combined, adjusting for desired consistency. Add pink gel food coloring and mix until evenly tinted.
5. Transfer frosting to a piping bag fitted with a petal tip (such as a Wilton 104). To create rose-style flowers, start in the center of the cupcake and pipe in a tight spiral while rotating the cupcake, slightly overlapping each layer to form petals. Continue until the top is fully covered in a soft floral design.
6. Serve immediately or refrigerate for 2–3 days.