Description
Easy Carrot Cake Cupcakes are a delightful combination of moist cake and rich cream cheese frosting, making them the perfect treat for any occasion. Whether you’re celebrating a holiday, hosting a family gathering, or simply indulging in a sweet snack with your afternoon tea, these cupcakes are sure to impress. The warm spices and fresh carrots create a comforting flavor that everyone will love. With simple ingredients and easy-to-follow steps, you’ll find whipping up these charming cupcakes not only enjoyable but rewarding.
Ingredients
Scale
- 1 1/4 cup 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
- 2 cups shredded carrots
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2/3 cup vegetable oil
- 1 cup cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1 cup confectioners’ sugar (sifted)
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In one bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix granulated sugar, brown sugar, and vegetable oil until combined. Add eggs and vanilla extract; mix well.
- Gradually combine dry ingredients with wet ingredients until just mixed. Fold in shredded carrots.
- Fill cupcake liners two-thirds full with batter and bake for 20-22 minutes.
- Let cool on a wire rack before frosting with cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (56g)
- Calories: 200
- Sugar: 12g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg