Carrot Cake Cupcakes
Carrot cake cupcakes are a delightful treat, combining the warm spices of cinnamon and nutmeg with the natural sweetness of grated carrots. Topped with luscious cream cheese frosting, these cupcakes are perfect for any occasion, from casual get-togethers to festive celebrations. Easy to make and irresistibly delicious, they offer a comforting flavor that will keep everyone coming back for more.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
- In another bowl, beat together the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Gently fold the wet ingredients into the dry mixture until just combined. Then fold in the grated carrots and walnuts if using.
- Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before frosting with cream cheese frosting.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 220
- Sugar: 14g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg