Description
Carrot cake cupcakes are the perfect blend of moistness and flavor, delivering a delightful experience with every bite. Infused with warm spices like cinnamon and nutmeg, these fluffy treats are topped with creamy cream cheese frosting, making them an irresistible dessert for any occasion. Whether you’re celebrating a special milestone or simply indulging in a sweet moment at home, these cupcakes will surely bring joy and nostalgia to your table.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup grated carrots (about 2 medium carrots)
- 1 tsp ground cinnamon
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, mix eggs, oil, and vanilla until smooth. Combine with dry ingredients and fold in grated carrots.
- Fill the cupcake liners about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool before frosting. For the frosting, beat cream cheese and butter until creamy, add powdered sugar and vanilla until smooth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Substitute brown sugar for granulated sugar for added depth of flavor. Add crushed pineapple for extra moisture or walnuts for crunch. Ensure your baking powder is fresh for optimal rise.