Description
Indulge in these moist carrot cake cupcakes, perfectly spiced and topped with rich cream cheese frosting. A delightful treat for any occasion!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 cups grated carrots (fresh)
- 3 large eggs (room temperature)
- ½ cup vegetable oil
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt until combined.
- In another bowl, mix eggs, vegetable oil, and vanilla extract. Pour into dry ingredients and stir gently until just combined.
- Fold in grated carrots until evenly distributed. Fill cupcake liners two-thirds full with batter.
- Bake for 20-22 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
- For frosting, beat softened cream cheese and powdered sugar until smooth; add vanilla extract. Frost cooled cupcakes generously.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Customize by adding chopped walnuts or raisins for added texture. Store cupcakes in an airtight container in the fridge for up to five days to keep them moist. For a healthier twist, substitute half of the all-purpose flour with whole wheat flour.