Description
Indulge in the delightful flavors of Easy Carrot Cake Cupcakes, a perfect treat for any occasion. These moist and fluffy cupcakes combine the warm spices of cinnamon and nutmeg with freshly shredded carrots, all topped off with rich cream cheese frosting. Whether it’s a festive gathering or a simple family dessert, these cupcakes are sure to impress with their delicious taste and beautiful presentation. Plus, they come together quickly in just 30 minutes!
Ingredients
Scale
- 1 1/4 cups 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 shredded carrots (about 2 cups)
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs (room temperature)
- 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
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
- In a mixer bowl, beat sugars and oil until combined. Add eggs and vanilla; mix well.
- Gradually add the dry ingredients to the wet mixture until just combined. Fold in the shredded carrots gently.
- Fill cupcake liners two-thirds full and bake for about 20-22 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool before preparing the frosting by mixing cream cheese, butter, and confectioners’ sugar until smooth.
- Frost cooled cupcakes as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 210
- Sugar: 15g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 37mg