Description
Delightful carrot cake cupcakes blended with rich cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 1 1/4 cup (156 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 pound (about 2 cups) shredded carrots
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- 2/3 cup (160 g) vegetable oil (or canola oil)
- 1 cup (225 g or 8 oz block) cream cheese (softened, but still cool)
- 1/4 cup (57 g or 1/2 stick) unsalted butter (softened, but still cool)
- 1 cup (120 g) confectioners’ sugar (sifted)
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Prep your muffin tin with paper liners.
- Mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- Shred your carrots finely if not already done.
- Cream together the granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, mixing well. Fold in vanilla extract.
- Combine the dry ingredients with the wet ingredients, mixing until just combined.
- Fold in the shredded carrots.
- Fill the muffin tin liners about 2/3 full with batter.
- Bake for about 18-20 minutes or until a toothpick comes out clean.
- Cool the cupcakes in the tin for 5-10 minutes before transferring to a wire rack.
- Make the frosting by beating cream cheese and butter until smooth, then gradually adding confectioners’ sugar and folding in vanilla extract.
- Frost the cooled cupcakes generously with cream cheese frosting.
Notes
Top with toasted walnuts or pecans for added crunch. Cupcakes can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 15g
- Sodium: 235mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: carrot cake, cupcakes, dessert, baking, sweet treats