Carrot cupcakes with cream cheese frosting

PersonalPoints™ per serving
Total Time
52 min
12 min
20 min


Cooking spray

12 spray(s)

All-purpose flour

1¼ cup(s)



Sweetened coconut flakes

¼ cup(s)

Ground cinnamon

1 tsp

Baking soda

1 tsp

Table salt

½ tsp


2 large egg(s), lightly beaten

Canola oil

¼ cup(s)

Orange zest

1 tsp, grated

Uncooked carrot(s)

2 medium, shredded

Fresh apple(s)

1 medium, peeled, cored, and shredded

Golden seedless raisins

cup(s), chopped

Whipped cream cheese

3 oz, at room temperature

Confectioners' sugar

2 Tbsp

Whole milk

1½ tsp

Vanilla extract

½ tsp


  1. Preheat oven to 350°F. Spray 12-cup muffin pan with nonstick spray or use paper liners.
  2. Whisk together flour, granulated sugar, coconut, cinnamon, baking soda, and salt in large bowl. Stir together eggs, oil, and orange zest in medium bowl. Stir egg mixture into flour mixture just until flour mixture is moistened. Stir in carrots, apple, and raisins. Spoon batter evenly into prepared muffin cups, using about 1⁄3 cup batter for each cupcake.
  3. Bake until toothpick inserted into center of cupcake comes out clean, about 20 minutes. Let cool in pan on wire rack 5 minutes; remove cupcakes from pan and let cool completely on rack.
  4. To make frosting, with electric mixer on medium-low speed, beat cream cheese, confectioners’ sugar, milk, and vanilla in small bowl until blended. Spread small amount of frosting on each cupcake.
  5. Per serving: 1 decorated cupcake