Description
Indulge in the delight of Easy Carrot Cake Cupcakes, a sweet treat that marries the warmth of spices with the natural sweetness of carrots. Perfect for any occasion—from festive gatherings to casual get-togethers—these moist cupcakes are topped with luscious cream cheese frosting that adds a rich finish. With straightforward instructions, even novice bakers can whip up these scrumptious bites in just 30 minutes.
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 your oven to 350°F and line a muffin tin with paper liners.
- In a 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; mix well.
- Gradually add dry ingredients to wet ingredients until just combined. Fold in shredded carrots gently.
- Fill cupcake liners two-thirds full and bake for 20–22 minutes or until a toothpick comes out clean.
- Cool cupcakes before frosting with a mixture of cream cheese, softened butter, confectioners’ sugar, and vanilla.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 16g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg