Description
Moist and flavorful carrot cake cupcakes topped with a rich cream cheese frosting—perfect for parties or cozy desserts at home.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/3 cup raisins (optional)
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups confectioners’ sugar
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat eggs, granulated sugar, brown sugar, and oil until well combined. Stir in vanilla extract.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Fold in grated carrots, and optional ingredients like nuts and raisins.
- Spoon batter into cupcake liners, filling each about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack.
- To make the frosting, beat cream cheese and butter until smooth. Add confectioners’ sugar and beat until fluffy.
- Frost the cooled cupcakes using a piping bag or spatula.
Notes
- Add crushed pineapple for extra moisture.
- Incorporate coconut flakes for a tropical twist.
- Top with toasted nuts or shredded carrots for decoration.
- Store in the fridge for up to 5 days; freeze unfrosted cupcakes for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 26g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg