Carrot Cake Cupcakes
Carrot Cake Cupcakes are a delightful treat that balances moist cake infused with warm spices and topped with creamy cream cheese frosting. Each bite offers a comforting burst of flavor, making them ideal for celebrations or simply satisfying your sweet cravings. Easy to make and visually stunning, these cupcakes are sure to impress family and friends alike!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 cup grated carrots (freshly grated)
- ½ cup chopped walnuts or pecans (optional)
- 8 oz cream cheese (full-fat)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until combined.
- In another bowl, mix vegetable oil, eggs, and grated carrots. Optionally add in walnuts or pecans.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; do not overmix.
- Spoon the batter into cupcake liners about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract until creamy.
- Once cupcakes are completely cool, frost generously with cream cheese frosting.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 280
- Sugar: 24g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg