Description
Indulge in moist Carrot Cake Cupcakes topped with creamy frosting, perfect for any occasion and bursting with warm spices and sweet carrots.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1 tsp cinnamon powder
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup vegetable oil (or melted butter)
- 3 large eggs (room temperature)
- 2 cups grated fresh carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese (full-fat, softened)
- 1/4 cup butter (softened)
- 3 cups powdered sugar (sifted)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 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 vegetable oil and eggs until frothy. Stir in grated carrots and walnuts if using.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- Spoon batter into prepared muffin tins about two-thirds full.
- Bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool in the pan for five minutes before transferring to wire racks.
- In a mixing bowl, beat together softened cream cheese and butter until creamy.
- Gradually add powdered sugar and vanilla extract until smooth.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 220
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Use fresh-grated carrots for better texture and flavor. Ensure eggs and butter are at room temperature for better mixing. Customize by adding raisins or experimenting with different nuts.